40 g dry glass noodles, (bean thread noodles)

1 tbsp dried shrimp

2 cloves garlic

10 sprigs cilantro, stems and leaves separated

Thai chili, to taste

1 tbsp palm sugar, finely chopped, packed

2 tbsp fish sauce, plus 1 tsp 

3 tbsp fresh lime juice

1 tomato, cut into wedges

¼ cup onion, julienned

1 stalk Chinese celery, or 2 inner small stalks and leaves of regular celery

100 g ground pork

6 medium shrimp

¼ cup roasted peanuts

Soak noodles in room temperature water for 7 to 10 minutes until soft and pliable. Drain, then cut the noodles with scissors 2 to 3 times to shorten them.

Place dried shrimp in a small heatproof bowl, cover with hot water, and let sit for 3 to 4 minutes to soften.

Place tomato, onion, and Chinese celery into a large mixing bowl.

When the dried shrimp are ready, drain and pound them in a mortar and pestle until they are broken into smaller pieces. Add dried shrimp to the mixing bowl.

Cut cilantro stems into small chunks and place in the mortar and pestle along with garlic and chilies; pound into a paste.

Add palm sugar and pound until dissolved. Add 2 tablespoons of the fish sauce and lime juice and stir to mix.

Bring a pot of water to a boil, add glass noodles and cook for 2 minutes. Remove from the water with tongs, set aside water, and place into a strainer to drain excess water; set aside.

Add fresh shrimp into the remaining liquid and cook for 30 to 45 seconds or until they are done. Place the shrimp into the mixing bowl.

Pour out the cooking water, leaving just enough water to cover the bottom, and return the pot back on the stove. Once the water boils, add the pork along with the remaining fish sauce and stir until fully cooked.

Use a slotted spoon to remove the pork from the liquid and place it into the mixing bowl. Then add about 1 tablespoon of the pork cooking liquid into the mixing bowl.

Add noodles into the mixing bowl, pour the dressing over and quickly toss to combine.

Toss in cilantro leaves and plate. Sprinkle with peanuts and serve immediately.

You can also cover the shrimp with room temp water then microwave for 1 minute, then let it sit for a few more minutes. If you’re using large dried shrimp, they will take longer to soften.

Sugar: 5g

:

Calcium: 80mg

Calories: 272kcal

Carbohydrates: 23g

Cholesterol: 110mg

Fat: 14g

Fiber: 2g

Iron: 2mg

Potassium: 417mg

Protein: 17g

Saturated Fat: 4g

Sodium: 1296mg

Vitamin A: 854IU

Vitamin C: 15mg