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- 40 g. glass noodles (a.k.a. bean thread, bean vermicelli, cellophane noodles)
- 7-9 dried shrimp, soaked in hot water
- Thai chilies, to taste
- ½ cup grape or cherry tomatoes, halved
- ½ small onion (red or yellow onion is fine), julienned
- 1 stalk Chinese celery, stalk cut into 1” pc, leaves cut into ¼” ribbons
- 6 shrimp
- ½ cup ground pork
- ¼ cup crushed roasted peanuts
- 2 Tbsp fish sauce
- 2.5 Tbsp lime juice
- 2 tsp sugar
Soak glass noodles in room-temp water for 15-20 minutes to soften.
Mix the dressing ingredients together and stir to dissolve sugar a bit. It doesn’t have to be completely dissolved at this point, it will dissolve eventually in the salad.
Pound soaked dried shrimp and Thai chilies in a mortar and pestle until the shrimp is shredded. Alternatively, use a coffee grinder or finely mince them with a knife. Transfer the mixture to a mixing bowl. Add to the bowl, tomatoes, onion, and Chinese celery.
Cook the ground pork in a small sauté pan in a little bit of water. Transfer the pork, not the liquid, to the vegetables. Add water into the same pan so it’s about ½” deep, bring to a boil and add the shrimp and cook just until done. Add the shrimp to the mixing bowl as well.
Bring a pot of water to a full boil, cook the noodles for 2-3 minutes until done. Taste the noodles to check for doneness. Drain noodles well and transfer noodles into the mixing bowl and don’t mix everything just yet.
Pour the dressing directly onto the noodles in the mixing bowl, and then toss everything together. You can serve it now, but if you have time, let sit for a few minutes to let the noodles absorb the dressing and all the flavours mingle.
Pour onto a serving dish, and sprinkle with chopped roasted peanuts. Enjoy!