Yam Woon Sen

This recipe is a variation of the Thai dish Yam Woon Sen, a delicious glass noodle salad with a spicy and tangy dressing — perfect for summer. The dressing recipe makes about three times the amount needed for this dish and can be stored in a clean container in the refrigerator for at least 2–3 days. It’s delicious with noodle salads, other salads, and also pairs well with grilled dishes.

4-6

Food

Tools

Ingredients

250 g ground pork (0.55 lb)
250 g shrimp, peeled and cooked (about 9 oz)
1 shallot or small red onion, finely sliced (½ cup)
1–2 celery stalks, thinly sliced (½–1 cup)
2 tomatoes, diced (1½ cups)
100 g cilantro, stems reserved for dressing (2 cups loosely packed leaves and stems)
2 × 40 g dried glass noodles (3 oz total)

Dressing

200 ml fresh lime juice (¾ cup)
5–6 bird's eye or serrano chilies, finely chopped
120–150 ml fish sauce (½–⅔ cup)
50–60 ml cane sugar or palm sugar (¼ cup)
4 garlic cloves, peeled (4 cloves)
Cilantro stems, finely chopped (from the bunch above)

Serving Suggestion

Serve with rice or enjoy as is. Top with chopped cilantro, roasted and crushed salted peanuts, and crispy fried shallots.

Follow these steps

Attach the Citrus Press attachment to the Assistent and juice the limes.
Add all the dressing ingredients to a mortar and pestle and grind into a paste. Stir in the lime juice and adjust seasoning to taste. Transfer to a clean container and refrigerate.
Soak the glass noodles in lukewarm water for about 10 minutes before cooking.
Slice the celery, onion, and tomatoes (remove the seeds and pulp from the tomatoes) and set aside.
Heat cooking oil in a skillet over medium heat and cook the ground pork. Add about 2 tsp fish sauce. Cook until the pork is fully cooked through, but do not brown it. Reserve the liquid left in the pan for the salad.
Boil the shrimp for about 1–1.5 minutes, until just cooked through. Rinse quickly under cold water, then remove and set aside.
Cook the glass noodles according to the package instructions. Rinse under cold water and drain in a colander.
Combine all ingredients and about ½ cup of the dressing in a large bowl. Taste and adjust seasoning if needed, top with garnishes, and serve.

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