Vermicelli Salad (Yum Living Sen)
Thai salad has three flavors: sour, salty and sweet. Today we present Vermicelli Salad or "Yum Sen Living".
4 small dried vermicelli
1/4 cup dried chili peppers
1/2 cup roasted peanuts
1 cup chicken
£ 1 fresh peeled prawn
2 large fresh and succulent limes
3-4 tablespoons fish sauce
2 fresh Thai Chili peppers
½ of medium red onion
2 stalks of green onion
½ grove coriander
1 stalk celery
Lettuce (iceberg or romaine)
Squeeze 2 large fresh and juicy limes in a bowl.
Add about 3-4 tablespoons fish sauce.
Mix together and put the dressing side
- Week 4 small bundles of mung bean noodles in cold water for at least 10 minutes. Drain and cut into 4 "long strips.
- Heat a small saucepan over low heat.
- Add the chiles and toast them until they are really dark. (Put your ventilation exhausts the maximum, so that any smoke from burning peppers was not overpowering)
- Place the peppers in a bowl and grate over the peanuts, just a bit to ensure that they are nice and crisp.
- Bring 1 cup chicken broth to a boil in a deep pan.
- Add fresh shrimp (Make sure they are peeled. If you choose frozen shrimp, thaw first before using).
- Boil shrimp in broth until they are pink.
- Add the mung bean noodles there. When the noodles become transparent, they are cooked. (It only takes a few minutes to cook).
- Remove from heat.
- Put the cooked noodles and shrimp in a large bowl and set aside
- Then slice the red onion, spring onion, coriander, Thai chili peppers and celery
- Pour lime juice dressing over the bowl with your noodles and shrimp. Mix it well afterwards. (Add lime juice and fish sauce to taste to it)
- Add the sliced vegetables in the bowl and mix again
- Garnish with roasted peanuts and roasted dried chili pepper
- Serve on lettuce
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