ยำวุ้นเส้น - Mungbean Noodle Salad
Ingredients
| 2 | cups short pieces of blanched mungbean noodle |
| 1/2 | cup julienned boiled pork |
| 1/2 | cup julienned boiled pork liver |
| 1/2 | cup thinly sliced boiled shrimps |
| 1/4 | cup crisply fried dried shrimps |
| 1 | plant cut into short pieces leave lettuce |
| 1 | cup sectioned tomatoes |
| 1 | cup cut into short pieces Chinese celery |
| 1/2 | cup thinly sliced onion |
Salad dressing
| 1 | tablespoon shredded red hot chilli pepper |
| 1 | tablespoon finely cut coriander roots |
| 2 | heads finely cut pickled garlic |
| 1/3 | cup sugar |
| 2 | teaspoons salt |
| 1/3 | cup vinegar |
Grind the coriander roots, pickled garlic and red hot chilli pepper together. Add vinegar, sugar and salt. Bring to a boil then remove from heat. Let stand until cool.
Method of Preparation
1. Put the noodle in a mixing bowl. Add pork, liver, boiled shrimps, onion and Chinese celery. Pour the dressing over the ingredients. Toss the salad.Add tomatoes and toss untill just mixed.
2. Place leav lettuce along the salad sides of the plate. Place the salad in the middle. Top with fried dried shrimps and serve.
Secret Tips::
The noodle should be cooled in cool water as soon as it is boiled. Then drain. The salad dressing must be boiled until thickened so that it will cling to the noodle. The salad should be dry and not too watery.
Brandon Kelley
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