[CH] Yam Wun Sen
Jim Weller (arcticchef@theedge.ca)
Sat, 22 Jan 2005 12:18:13 -0700
A lovely summer dish.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Yam Wun Sen - Spicy Glass Noodle Salad
Categories: Thai, Tnt, Pork, Chilies
Yield: 4 Servings
100 g Glass noodles, soaked in
-water for 10 minutes and
-cut into 15 cm lengths
100 g Pork; finely minced and
-boiled in water
60 ml Of the water
5 Cloves of garlic, crushed
3 Shallots, sliced
15 sm Red chiles, thinly sliced
30 g Chinese celery
45 ml Fish sauce
30 ml Lime juice
1 Tomato, cut in 1/2 length
-wise, thinly sliced
10 g Coriander leaves
Put the glass noodles into some boiling water and leave for about 1
minute and drain. Transfer the glass noodles into a bowl of cold
water and leave for 1 minute.
Strain the glass noodles and put them into a bowl along with the pork,
garlic, onion, chiles, Chinese celery, and tomato. In a separate bowl
mix the water, fish sauce, and lime juice. Add to the noodle mixture.
Mix thoroughly and check for seasoning. Garnish with the coriander
leaves.
Sompon Nabnian's recipe from the Chiang Mai Thai Cookery School
Kay's notes:
I made a double recipe and added 3/4 pound red snapper. I usually
like to make this with shrimp. I'll boil the shrimp, remove it from
the water, and then cook the pork in the shrimp water. I use the
reserved shrimp and pork water in the dressing.
When Sompon says small chiles he is referring to what we call bird's
eye chiles here in Los Angeles. I've also seen them sold as Thai
chiles. They are prik khii noo in Thai.
From: Kay Hartman in rec.food.cooking
If you don't have access to Chinese celery you can substitute regular
celery.
From: Carol Shenkenberger, Sasebo, Japan in FIDO Cooking
MMMMM
Cheers
Jim, in Yellowknife, getting lighter, still cold
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