Yum Woon Sen with Pork Loaf (Thai Spicy Salad)

Summer is finally here in Seattle. We have such a nice and warm weather since past weekend. You know it's something that will make Satellites happy including me. I enjoy it very much that I get sun burn. Let me tell you; it's worth it. I'm crossing my fingers for this weather to stay on for a little while. Dear Sun God, please don't go any where just yet!

This past weekend, my friends and I got together for a BBQ to celebrate a nice weather. It's kinda lame that we have to do that here . hahaha. Since it was like 80s degrees, a cool light salad would be a perfect side dish. This dish in Thai called Yum Wood Sen (Bean thread Salad). Yum (ยำ) means an action of mixing ingredients. This always accompanied by seasoned liquid that Thais called Nam Yum (น้ำยำ). Bean thread is commonly used in Thai salad. I think that's because it's light, easy to cook, and fulfilling. You can add anything from seafood to meat in the salad.

I went with cooked pork loaf (หมูยอ) and fish balls. For vegetables, anything can go in there seriously. The common ones would be red onion, tomato, and cilantro. Some also add roasted peanuts. This time I used what I had on hands. The color might not be colorful but the flavor is there.

We start with bean thread. It needs to be soaked in water for about an hour to soften it. Then, you randomly cut it to make it shorter (about 5" long) for easy eating. It doesn't have to be all the same length. In a mean time, we will make seasoned liquid (Nam Yum). It should have sour taste, followed by salty, and sweet combination. The secret ingredient for the liquid is pickled garlic liquid or brine liquid (น้ำกระเทียมดอง). It comes in a jar with garlic but we will use only the liquid. It will make your "Yum" taste better!

Pickled garlic in Brine. We will use only brine.

When you have everything ready, you just have to mix it up. Make sure the sauce mixed in all the ingredients. Valla. You have a Thai Yum. Best is to mix it right before serving otherwise noodles will absorb all the liquid.

Yum Woon Sen with Pork Loaf and Fish Balls (Thai Spicy Salad)

Ingredients:
2 bundles dried bean thread; soaked in water
1/2 red onion, thinly sliced
Cooked pork loaf, sliced, or any kind of meat you like
Cooked fish balls, sliced
2 Tbs chopped cilantro
2 Tbs roasted peanuts (optional)
Chopped tomato (optional)

Seasoned liquid (Nam Yum) ingredients:
2 Tbs raw sugar or regular sugar
3 Tbs chicken stock or liquid from cooking noodles and meat
3 Tbs fish sauce
4 limes, juiced, or more
2 Tbs pickled garlic liquid
Finely chopped Thai chilies. I put 4 chilies. Please adjust it based on your spicy tolerance.

Nam Yum

Directions:

• To make Nam Yum, mix chicken stock and sugar until sugar dissolves. You can heat up stock a bit so that sugar can dissolve faster.
• Mix in fish sauce, lime juice, pickled garlic brine, and chilies. Adjust the taste. It should have sour flavor followed by salty and sweet combination.
• In a pot, bring water to boil. Cook any meat if needed and bean thread. The bean thread won't take long. It will be cooked in a minute. Remove noodles in a bowl. Set aside until it starts to cool.
• Pour Nam Yum over the noodles. Mix well. This will prevent noodles from being sticky together. Add the rest of the components: meat, red onion, tomato (if using), chopped peanuts (if using). Mix well or Yum well.
• Serve cold.