Salad in Thai
means bringing the vegetables, meat and sauce to mix together until the flavors penetrate evenly. Thai salad has three main flavors and these are sour, salty and sweet. And usually for the seasoning sauce itself will pour or mix into salad a little bit before serving because it will make the salad taste better. Today we will present
Vermicelli Salad or “Yum Woon Sen”.
Ingredients
- 100 gram (3.5 ounces) dried vermicelli/ mung bean noodles (soak in water until it gets soft, cut into short pieces about 4 inches long, drain the water out, and put aside).
- 10 medium sized shrimp (peeled, cut out the veins, and wash thoroughly).
- 2-3 fresh calamari tubes (cleaned and cut crosswise into pieces).
- 100 gram (3.5 ounces) minced pork
- 5 young Straw Mushrooms (cleaned and cut into quarters)
- 2-3 Thai Celery or Khuen Chai (wash and cut about an inch long)
- 1 large onion (sliced into thin pieces)
- 2 medium-sized tomatoes (take the stem off, wash and cut into bite sized or quarters)
- 5-6 Phrik khee nuu , coarsely sliced
- 4 Tbsp fish sauce
- 1 Tbsp sugar or palm sugar
- 5 Tbsp lime juice
- Fresh vegetables use as the side dishes like cabbage, cucumber or long yard bean etc.
How to do…
1. Set water in the pot to boil and make sure that there is enough water to cover the vermicelli, mushroom and all the proteins.
2. And while we’re waiting for the water to boil we can make the salad sauce ahead of time. Find a large mixing bowl and add the following ingredients as described into the bowl (lime juice, fish sauce, sugar and sliced Phrik khee nuu). Mix well and taste for the spicy, sweet and salty flavor. Please add more chili, sugar or fish sauce as you like.
3. Once the water is boiling, put the prepared pork, shrimp, calamari, and straw mushrooms to cook in hot water until done. Remove the proteins from the water and bring it back to a boil.
4. Use the same hot water to scald the vermicelli until soft and then drain the vermicelli and pour cold water over the softened vermicelli to release the heat immediately and leave it to drain).
5. Add all ingredients into a large salad bowl. Mix all the ingredients well, then serve Vermicelli Salad on the plate with fresh vegetables such as cabbage, cucumber or long yard bean etc.
