👨‍🍳 作り方

1. 1

   Prepare the noodles: Place the dried glass noodles in a large bowl and cover with hot (not boiling) water. Let them soak for 8-10 minutes, or until pliable but still slightly firm. Drain well and cut them into shorter lengths with kitchen scissors for easier eating. Set aside.

   ⏱️ 10 minutes
2. 2

   Cook the proteins: Bring a small pot of water to a boil (approximately 100°C / 212°F). Add the shrimp and cook for 1-2 minutes, until they turn pink and opaque. Remove with a slotted spoon and set aside. In the same boiling water, cook the ground pork, breaking it up with a spoon, until no pink remains (about 3-4 minutes). Drain any excess liquid and set aside.

   ⏱️ 5 minutes
3. 3

   Make the dressing: In a medium bowl, whisk together the fresh lime juice, fish sauce, sugar, minced garlic, and chopped chilies. Stir until the sugar is dissolved. Taste and adjust seasoning – it should be a balance of sour, salty, sweet, and spicy.

   ⏱️ 5 minutes
4. 4

   Assemble the salad: In a large mixing bowl, combine the soaked and cut glass noodles, cooked shrimp, cooked ground pork, sliced celery, sliced red onion, halved cherry tomatoes, chopped cilantro, and fresh mint leaves.

   ⏱️ 5 minutes
5. 5

   Dress and toss: Pour the prepared dressing over the ingredients in the large bowl. Gently toss everything together using tongs or two large spoons, ensuring the noodles and other ingredients are evenly coated with the dressing. Be careful not to break the noodles.

   ⏱️ 2 minutes
6. 6

   Serve: Transfer the Yum Wun Sen to a serving platter or individual bowls. Serve immediately at room temperature or slightly chilled for a refreshing experience.

   ⏱️ 1 minute