Yum Woon Sen
Ingredients
For the dressing:
1 or 2 hot red chile peppers finely minced
1 garlic clove minced
2 tablespoons palm sugar or brown sugar
Juice of 2 limes
1 ½ tablespoons fish sauce
For the salad:
6 ounces bean thread vermicelli
½ pound ground pork
¼ teaspoon kosher salt
12 medium-sized cooked and peeled tail-on shrimp
¼ cup thinly sliced red onion
8 cherry tomatoes halved
2 green onions sliced
⅓ cup roasted unsalted peanuts roughly chopped
¼ cup chopped cilantro
Directions
Cook the noodles according to the instructions on the package then drain and immediately rinse in cold water to cool them down so they stop cooking. If desired, cut the noodles into shorter lengths with a pair of kitchen shears.
In a large bowl, stir together the chiles, garlic, and sugar. Add the lime juice and fish sauce and whisk to combine.
Add the shrimp and sliced red onion to the dressing and toss to coat well. Let stand for 10 minutes while you prepare the rest of the salad.
Heat a large nonstick skillet or wok over medium-high heat. Add the pork and salt and cook, stirring occasionally, until the pork is browned and cooked through. Drain off any excess fat and add the pork to the bowl with the shrimp and dressing.
Add the noodles, tomatoes, and green onions to the bowl and toss to combine.
Serve immediately topped with chopped peanuts and cilantro.
