Asian Salad Recipes - Thai Clear Vermicelli Salad (Yam Sen Ron) Recipe

Ingredients

• 60g (2oz) clear vermicelli (glass noodle)

• 30g (1oz) dried black fungus mushrooms

• 85g (3oz) minced pork

• 8 large raw prawns, shelled and deveined, then roughly chopped

• 150g (5oz) Chinese celery, cut into 5cm (2in) lengths (if you substitute Western celery, try to get young stems and cut them as fine as possible)

• 3 spring onions, thinly sliced coriander leaves, to garnish

For the dressing:

• 2 tablespoons fish sauce

• 2 tablespoons lime juice

• 2 level teaspoons sugar

• 2 garlic cloves, finely chopped

• 4 small red or green chilies, finely chopped

Serves 4

---

Method:

1. Soak the vermicelli noodles in cold water until soft: the very thin ones take about 10 minutes, the thicker ones nearer 15 minutes. When soft, drain and roughly chop. Set aside.

2. Soak the mushrooms in cold water until soft, about 5 minutes. Drain and roughly chop. Set aside.

3. Heat 2 tablespoons of water in a pan, add the minced pork and chopped prawns and stir well until the meat is just cooked through, about 2 - 3 minutes.

4. Add the noodles and mushrooms, and stir well. Turn into a bowl, add the celery and spring onions and mix well.

5. Add all the dressing ingredients and stir until the sugar dissolves, turn out on to a plate, garnish with coriander leaves and serve.