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Yum Wun Sen
Thai Glass Noodle Salad
A vibrant and refreshing Thai glass noodle salad featuring tender shrimp, savory pork, crisp vegetables, and a zesty, spicy dressing. Perfect as a light meal or appetizer.
๐ง ์ฌ๋ฃ
- 100 g Glass noodles (mung bean vermicelli)
- 150 g Shrimp
- 100 g Ground pork
- 2 stalks Celery
- 1 Red onion
- 1/2 cup Cherry tomatoes
- 1/2 cup Cilantro
- 1/4 cup Mint leaves
- 3 tbsp Lime juice
- 2 tbsp Fish sauce
- 1 tsp Sugar
- 2-4 Thai bird's eye chilies
- 1 clove Garlic
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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.
โฑ๏ธ 10 minutes - 2
Cook the proteins: Bring a small pot of water to a boil (approximately 100ยฐC / 212ยฐF). 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.
โฑ๏ธ 5 minutes - 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 โ it should be a balance of sour, salty, sweet, and spicy.
โฑ๏ธ 5 minutes - 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.
โฑ๏ธ 5 minutes - 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.
โฑ๏ธ 2 minutes - 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.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โSoak noodles in hot, not boiling, water to prevent them from becoming mushy. They should be tender but still have a slight chew.
- โThe dressing is key! Taste and adjust the balance of lime juice (sour), fish sauce (salty), sugar (sweet), and chilies (spicy) to your preference.
- โFor a spicier kick, leave the seeds in the chilies or add more. For less heat, remove the seeds.
- โThis salad is best enjoyed fresh, as the noodles can absorb too much dressing and become soft if left to sit for too long.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other proteins like thinly sliced chicken, squid, or firm tofu.
- For a vegetarian version, omit the pork and shrimp and add more vegetables like bell peppers, cucumber, or bean sprouts. Use a vegan fish sauce substitute.
- Include roasted peanuts for added crunch and flavor.