30 g minced chicken breast
20 g roasted peanuts, coarsely ground
40 g mung bean vermicelli
20 g dried shrimp
1 stalk sping onion, chopped
1 stalked chinese celery, sliced
¼ cup coriander
2 bulbs shallots, chopped
Dressing:
1 clove garlic
2 thai chilies
1 coriander root
1 tbsp palm sugar
2 tbsp fish sauce
2 tbsp lemon juice
Any meat or seafood would replace the minced chicken brilliantly well.
This recipe uses dry vermicelli which will double its size after soaking. Adjust the weight accordingly if fresh vermicelli is used.
Rice vermicelli is an adequate substitute for mung bean vermicelli.