์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Yum Woon Sen
Thai Glass Noodle Salad
A vibrant and refreshing Thai glass noodle salad featuring tender shrimp, savory ground pork, and a zesty, spicy dressing. Perfect as a light main course or a flavorful appetizer.
๐ง ์ฌ๋ฃ
- 100 g Dried glass noodles (mung bean vermicelli)(Look for mung bean vermicelli for the best texture.)
- 150 g Medium shrimp(Peeled and deveined.)
- 100 g Ground pork
- 3 tbsp Fresh lime juice(About 1-2 limes.)
- 2 tbsp Fish sauce(Thai fish sauce is recommended.)
- 1 tsp Granulated sugar(To balance the flavors.)
- 2 cloves Garlic(Minced.)
- 2-4 Thai bird's eye chilies(Finely chopped, adjust to your spice preference. Remove seeds for less heat.)
- 1/4 medium Red onion(Thinly sliced.)
- 1 stalk Celery(Thinly sliced.)
- 1/4 cup Cilantro(Fresh, chopped, for garnish and flavor.)
- 2 tbsp Peanuts(Roasted and chopped, for garnish.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the glass noodles: Soak the dried glass noodles in warm water for about 5-7 minutes, or until pliable but not mushy. Drain well and cut into shorter lengths (about 6-8 inches) with kitchen shears to make them easier to eat. Set aside.
โฑ๏ธ 7 minutes - 2
Cook the proteins: Bring a small pot of water to a boil. Add the ground pork and cook, breaking it up with a spoon, until no pink remains. Drain and set aside. In the same pot, quickly blanch the shrimp for about 1-2 minutes, until they turn pink and opaque. Do not overcook. Drain and set aside.
โฑ๏ธ 5 minutes - 3
Make the dressing: In a medium bowl, whisk together the fresh lime juice, fish sauce, and sugar until the sugar is dissolved. Add the minced garlic and chopped Thai chilies. Stir to combine.
โฑ๏ธ 3 minutes - 4
Assemble the salad: Add the prepared glass noodles, cooked ground pork, and cooked shrimp to the bowl with the dressing. Add the thinly sliced red onion and celery. Gently toss everything together to ensure the noodles and proteins are evenly coated with the dressing. Be careful not to break the noodles.
โฑ๏ธ 5 minutes - 5
Finish and serve: Stir in most of the chopped cilantro, reserving some for garnish. Taste and adjust seasoning if needed โ add more lime juice for sourness, fish sauce for saltiness, or chili for heat. Transfer the salad to a serving platter. Garnish with the remaining cilantro and chopped roasted peanuts.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe salad should have a balance of sour, spicy, and salty flavors. Adjust the lime juice, fish sauce, and chilies to your preference.
- โServe this salad at room temperature for the best flavor and texture. It's not meant to be served hot or cold.
- โThis dish is best enjoyed fresh, as the noodles can become sticky if left to sit for too long.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other proteins like thinly sliced squid or chicken breast.
- For a vegetarian version, omit the pork and shrimp, and add firm tofu or more vegetables like bell peppers and cucumber.