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Glass Noodle Salad (Sunny's Yam Wu Sen)

Ping, Pok Pok, Whiskey Soda Lounge, Pok Pok Noi, Andy Ricker / November 2011

Chef/Owner Andy Ricker Ping, Pok Pok, Pok Pok Noi, Whiskey Soda Lounge Portland, Oregon

For 2 to 3 servings

• 1/4 cup lime juice
• 1/4 cup fish sauce
• 2 Tbsps. pickled garlic water
• 1 Tbsp. granulated sugar

  1. Whisk all ingredients and 2 Tbsps. water in a bowl; reserve.

• 1/4 cup naem (sour pork sausage), sliced 1/8" thick (see note below)
• 2 Tbsps. ground pork, poached
• 1 tsp. Thai chile, crushed
• 1 tsp. garlic, finely chopped
• 1/4 lb. glass noodles, soaked in hot water until pliable and stored in sealable plastic bag (measure after soaking)
• 1 Tbsp. garlic/shallot oil
• 1/4 cup carrot, cut into chiffonade
• 2 Tbsps. Chinese celery, picked
• 2 Tbsps. shallot, thinly sliced
• 1 Tbsp. pickled garlic, thinly sliced against the grain
• 1 Tbsp. dried shrimp, rinsed, dried, deep-fried on low heat until lightly brown and crispy
• 2 Tbsps. cilantro (for garnishing)
• 1 Tbsp. shallot, fried (for garnishing)
• 1 Tbsp. garlic, fried (for garnishing)

  1. Heat 1/4 cup reserved dressing, naem, ground pork, chile, and garlic in a saucepan set over medium-high until warmed through; add noodles and oil; toss; add carrot, celery, shallot, pickled garlic, and shrimp; mix well; remove from heat; reserve. 2. To serve, place noodle mixture on serving plate; garnish with cilantro, fried shallot, and fried garlic.

Chef's Note: If you can't find naem, you can use cha lua, available at Vietnamese markets. Slice into 1/8" half moons.