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Glass noodles salad, or yam woon sen

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.

Serves 2.

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.

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