This salad, originally from the Central Plain, is often prepared with a mix of seafood and meat. Here's a recipe with prawns and pork.
100 g prawns, peeled, deveined
100 g minced pork or chicken
100 ml chicken stock (or water)
2 wood ear mushrooms (50 g), thinly sliced
1 onion (50 g), thinly sliced
2 Thai celery stalks, cut in 3 cm lengths
½ red cayenne pepper, very finely sliced
2 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon coconut sugar
200 g fresh glass noodles (also called mung bean vermicelli)
2 coriander sprigs, chopped
Bring chicken stock to the boil. Then, on low heat, stir-in all the ingredients but coriander and lime juice. Leave it to cook for 2 minutes. Add the lime juice, mix well then taste to see if any additional seasoning is necessary.
Transfer on a serving plate (don't drain) and sprinkle with coriander.