Southern Thai Wun Sen Salad

From Deborah Palmer of A Movable Feast

INGREDIENTS

• 1 tsp coriander roots, washed and chopped
• 2 Tbsp coriander leaves and stems
• 1 tsp garlic chopped
• 1 1/2 tsp red Thai chilies, chopped, OR chopped red bell peppers
• 2 tsp fish sauce
• 2 Tbsp Asian vinegar
• 2 Tbsp fresh lime juice
• 4 1/2 palm or brown sugar
• 1/4 tsp salt
• 3 1/2 oz bean vermicelli soaked in hot water for 5 to 10 minutes until soft, then chopped
• 4 to 6 oz shrimp, cooked and chopped
• 4 to 6 oz minced pork, cooked, OR minced chicken, cooked
• 1/3 cup celery, sliced
• 2 shallots, sliced
• 1 tomato, cut into eighths
• fresh coriander leaves and crisp fried shrimp to garnish, lettuce leaves for serving

METHOD

1. Combine coriander, garlic and chilies (or peppers).
2. Add fish sauce, vinegar, lime juice, sugar and salt.
3. Stir to mix and set aside.
4. Mix the cooked meat and shrimp with celery, vermicelli and tomato.
5. Toss with prepared dressing and serve on lettuce leaves.
6. Garnish dish with shrimp and coriander.

VEGETARIAN OPTION

• Omit fish sauce, shrimp, pork and chicken. Substitute 4 to 6 ounces of firm tofu, cubed, for the meat and shrimp. Prepare as above.

Serve with enthusiasm!