ISO - thai recipe - yum woonsen

[beacooker]

Does anyone have a recipe for yum woonsen? It is a Thai salad of glass noodles, ground pork, and lime juice. It is so wonderful, but not all Thai restaurants have it, and I haven't been able to find a recipe for it.
Thanks!

[mightyh]

You might find something similar on www.atasteofthai.com (http://www.atasteofthai.com) and be able to substitute for it.... It's worth a look at least.

[Gail]

Odd. I found something similar in name, but it was a soup rather than a salad. Just to have a peek, check it out at:
http://soar.berkeley.edu/recipes/ethnic/thai/yam-wunsen-sai-mu1.rec

[L.Rose]

I found this on the SOAR-- the ingredients don't seem much like the Yum Woon Sen I've had (I've usually had it with pork and Chinese mushrooms), although the seasoning seems to be about the same. Since it's a salad, the ingredients probably vary across each region, and with each cook:

BEAN THREAD SALAD (YUM WOON SEN)

Serving Size: 4

1/4 c Large dried shrimp
2 oz Mung bean thread noodles
4 Or 5 medium raw prawns, shelled and deveined
3 T Fresh lime juice
2 1/2 T Fish sauce
3/4 t Sugar
1-2 Medium button mushrooms, thinly sliced
1 Celery stalk, thinly sliced at an angle
1 Green onion, sliced into 1 -1/2-inch lengths
1 T Coarsely chopped coriander leaves
Red lettuce, washed and drained

This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine. From "Thai Cooking From the Siam Cuisine Restaurant" (North Atlantic Books, 1989).

Pound dried shrimp in a mortar to flatten them into soft, crumbly pieces. (They should still be in relatively whole pieces.) Set aside.

Soak the mung bean thread noodle in water for 1 hour, until soft. Using a strainer to hold the noodles, dip them into boiling for 1 second. Remove and immediately dip into ice water to stop the cooking. Drain well and set
aside.

Using a strainer to hold the prawns, boil for 6 seconds until they turn pink. Drain well.

Combine prawns and lime juice in a medium bowl; let stand 1 minute. Add the dried shrimp, noodles, fish sauce, sugar, mushrooms, celery, green onions and coriander leaves.

Arrange the salad on a bed of lettuce and serve immediately.

PER SERVING:

105 calories, 5 g protein, 15 g carbohydrate, 0 g fat, 32 mg cholesterol, 912 carbohydrate, 1 g fiber.

*From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.