Thai Pork, Glass Noodle and Herb Salad (Larb Woon Sen)
40 minutestotal time
4 ounces glass noodles (see headnote)
Boiling water, to soak the noodles
2 tablespoons jasmine rice
1-2 teaspoons red pepper flakes
3 tablespoons fish sauce
3 tablespoons lime juice, plus lime wedges to serve
2 teaspoons white sugar
1 large shallot, halved and thinly sliced
1 teaspoon grapeseed or other neutral oil
8 ounces ground pork
Kosher salt and ground black pepper
1 cup lightly packed fresh mint
1 cup lightly packed fresh cilantro
2 scallions, thinly sliced
Place the noodles in a medium heatproof bowl and add boiling water to cover. Let stand until the noodles are tender, about 15 minutes. Drain in a colander and rinse under cold water. Using kitchen shears, snip the noodles in several places to cut them into shorter lengths.
While the noodles soak, in a 10-inch skillet over medium, toast the rice, stirring often, until golden brown, 6 to 8 minutes. Transfer to a small bowl and cool for about 10 minutes.
While the rice cools, in the same skillet over medium, toast the pepper flakes, stirring, until fragrant, 30 to 60 seconds. Transfer to a large bowl, then add the fish sauce, lime juice, sugar and shallot; whisk to combine. Set the dressing aside and reserve the skillet.
Using a spice grinder or mortar and pestle, pulverize the toasted rice to a coarse powder. Return the powder to the small bowl; set aside.
In the same skillet over medium-high, heat the oil until shimmering. Add the pork and cook, breaking the meat into fine bits so there are no clumps, until no longer pink, 4 to 5 minutes. Immediately add the pork and any juices to the dressing, along with the noodles, ¼ teaspoon salt, ½ teaspoon black pepper and half of the rice powder; toss well. Let stand for 10 to 15 minutes, tossing occasionally.
Add the mint, cilantro and scallions; toss. Taste and season with salt and black pepper, then transfer to a serving dish and sprinkle with the remaining rice powder. Serve with lime wedges.
40 minutestotal time