Salade pimentée aux vermicelles de haricot mungo
Vermicelles glissants mêlés à des crevettes, du porc, du citron vert et des herbes fraîches dans une sauce acidulée et pimentée.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Soak the noodles
Put the dried glass noodles in a large bowl and cover with warm (not boiling) water. Let them soak until soft and pliable but still a little firm in the centre, then drain well and snip into shorter lengths with scissors so they're easy to eat.
- 100 g glass noodles
✅ C'est prêt quand : the noodles bend easily without snapping but still have a slight bite
Poach the pork
Bring the water to a boil in a pot. Drop in the ground pork in small pieces, breaking it up with a spoon so it cooks evenly, and simmer until no longer pink in the middle. Lift out with a slotted spoon and set aside, keeping the pot of water simmering.
- 1.5 litres water
- 150 g ground pork
✅ C'est prêt quand : the pork is fully opaque with no raw pink left
Poach the shrimp
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the dressing
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Toss everything together
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Soak the noodles
Put the dried glass noodles in a large bowl and cover with warm (not boiling) water. Let them soak until soft and pliable but still a little firm in the centre, then drain well and snip into shorter lengths with scissors so they're easy to eat.
- 100 g glass noodles
✅ C'est prêt quand : the noodles bend easily without snapping but still have a slight bite
Poach the pork
Bring the water to a boil in a pot. Drop in the ground pork in small pieces, breaking it up with a spoon so it cooks evenly, and simmer until no longer pink in the middle. Lift out with a slotted spoon and set aside, keeping the pot of water simmering.
- 1.5 litres water
- 150 g ground pork
✅ C'est prêt quand : the pork is fully opaque with no raw pink left
Poach the shrimp
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the dressing
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Toss everything together
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Yum woon sen belongs to the big family of Thai yum salads, built not on leafy greens but on the hot-sour-salty-sweet dressing that defines so much of Thai cooking. Mung bean noodles, prized for staying slippery and never turning mushy, were an easy match for this style of dressing because they soak it up without falling apart.
The salad is a familiar sight at family tables and at simple noodle and seafood shops alike, often served alongside grilled meats or sticky rice as part of a shared meal rather than eaten alone.
⭐ Why It's Famous
It delivers everything Thai food is loved for in one bowl: sour lime, salty fish sauce, sugar, chili heat and fresh herbs, all balanced over noodles that carry the flavour in every slippery strand.
💡 Fun Fact
The noodles are often called 'glass noodles' in English because they turn almost see-through once soaked, a texture that comes purely from mung bean starch with no wheat at all.
Thailand, nationwide
13.76°N, 100.50°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!