Thai tanghoon saladPHOTOGRAPHY Aziz Hussin

Thai tanghoon salad
By Sylvia Tan, a freelance writer and cookbook author

Serves four

100g dried tanghoon*
1 punnet cherry tomatoes, halved
3 or more stalks Chinese celery, leaves plucked and stems cut into short lengths
3 or more bunches fresh coriander leaves, plucked and stems cut into short lengths
1/2 onion, peeled and sliced**
100g minced pork or chicken
1 tsp chopped garlic
1 tsp fish sauce
5 pieces dried black fungus, softened in water
Vegetable oil
White pepper, to taste
Fresh mint leaves
Raw beansprouts

For the dressing:
2 tbsp fish sauce
1 lemon, juiced
1/2 cup water, chilled
1 tbsp palm sugar, broken up
1 tsp chopped garlic
1 tsp chopped coriander root
2 red chillies, chopped finely (optional)

*Also known as mung bean noodles or glass noodles. Available at the noodles section of major supermarkets.
**You can also add cucumber, celery and carrot, sliced or shredded.

1. Soak the dried tanghoon in water till softened, then scald them in hot boiling water. Drain and leave aside.
2. Cut off the hard ends of softened black fungus and shred finely.
3. Heat 1 tbs of vegetable oil in a pan and sautée the chopped garlic. When it becomes fragrant, add the minced meat.
4. Season with fish sauce and white pepper, and toss well to mix. Add the shredded black fungus. Set aside.
5. Make the dressing by mixing all the ingredients together and adjusting the seasoning to taste. Make sure that the sugar is dissolved before adding more.
6. Place the tanghoon in a salad bowl. Top with the minced meat mixture, then the vegetables. Garnish with the fresh herbs and beansprouts.
7. Dress with the fish sauce dressing and toss before serving.

This story was originally published in Mind Your Body, June 18 2015.