Spoon Fork Bacon Blog: Yum Woon Sen with Shrimp

Mmmmm!

There is nothing like a bowl of noodles, protein and vegetables to get me happy! It’s truly a trifecta of perfection. I am a huge fan of Vietnamese vermicelli bowls (Winnipeggers, especially from Phuong Nam – am I right?!)

And also… there is nothing like the preparation of one’s mise en place to get calm and collected. And look how pretty!

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I followed the recipe completely apart from the clear vermicelli noodles – another case of my local grocery store simply not having what I needed. Alas, no biggie… I just ended up using some ramen-style dried noodles.

The only thing the recipe lacked was an explanation/instructions for the “poached shrimp.” I ended up sautéeing the shrimp in sesame oil and a bit of butter, with some garlic and smoked paprika.

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And, I’ll let you in on a little secret: I have a wonderful secret ingredient that I use in a lot of my cooking to finish the dish. I’m not quite sure where this can be found in Canada as I picked it up on a recent trip to Fargo, but Sriracha Salt is from the Gods, you guys. (Google it! Lots of recipes to make your own.)

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Once again, I must say… Mmmmm!

*Note: If you haven’t used or had fish sauce before, just a heads up that it smells pretty odd and funky. But it’s definitely the ingredient that adds that je ne sais quoi to the dish.

Recipe Rating: 5 Knives out of 5

Bon appétit!
Cindy

*****

Yum Woon Sen with Shrimp (Glass Noodle Salad with Shrimp)

Makes/Serves 4

Ingredients:
2 bundles mung bean noodles (clear vermicelli)
1/2 teaspoon sesame oil
1/4 cup plus 1 tablespoon fish sauce
juice of 4 limes
2 1/2 teaspoons sugar
1 small shallot, thinly sliced
1 serrano pepper, thinly sliced OR 1 1/2 teaspoons crushed red pepper flakes
1/4 cup dry roasted peanuts, toasted
1/2 bunch cilantro
1 green onion, thinly sliced
12 large poached shrimp
optional:
mint leaves
julienne carrots
julienne cucumbers
julienne bell peppers

Directions:
1. Fill a pot with water and bring to a boil. Place noodle bundles into a large bowl and pour boiling water over bundles, submerging completely. Allow noodles to sit for 5 to 7 minutes or until soft and pliable. Drain, rinse under cold water and toss in sesame oil.
2. Place fish sauce, lime juice and sugar into a large mixing bowl and whisk together. Top with noodles and remaining ingredients.
3. Toss everything together until noodles are well coated. Finish with cracked black pepper and serve with lime wedges.

Recipe from http://www.spoonforkbacon.com/2016/02/yum-woon-sen-with-shrimp-glass-noodle-salad-with-shrimp/

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