1/2 minced pork
1/2 cup seafood (optional)
1 cup mung bean noodles (bean thread noodles)
2 tbsp. sliced onion
2 tbsp. sliced tomato
3 tbsp. scallion (cut 1 inch)
3 tbsp. Chinese celery (cut 1 inch)
2 tbsp. chopped carrot
1/2 tsp. salt
2 tbsp. chopped red chili pepper
1 pickled garlic (sliced) with 1 tbsp. juice
7 tbsp. lemon juice
5 tbsp. fish sauce
1 tsp. sugar
2 crushed coriander roots
1. Boil minced pork and seafood in 1/2 cup of water for 5 minutes. Add salt.
2. While the pork is being cooked, soak mung bean noodles until it’s soft.
3. In a different pot, add water and wait until it’s boiling. Then, drop mung bean noodles and leave it for 3 seconds. Next, drain and leave it in a bowl.
4. Prepare the sauce, mix chopped red chili pepper, pickled garlic and its juice, lemon juice, fish sauce, crushed coriander roots and sugar altogether.
5. In the pot with minced pork, add the sauce from number 4 and mung bean noodle. Put Chinese celery, scallion, onion, tomato and carrot. Mix well.
6. Dress with lettuce, sliced cucumber and tomato.
Today at lunch, I made our Thai food favorite, Yum Woon Sen, again after a long time. I like to add a lot of vegetables and make it sour and spicy as usual. The color is so red because I crushed the pepper real good. To make it red like in the picture but keep the same spicy level, you should cut the red pepper in half and then throw away the seed. Some restaurants in Thailand use hot sauce to make it red, but I never try it. I think the hot sauce make Yum Woon Sen taste strange