Glass Noodle Salad (Laab Woonsen)
ID: e7f3d4c2...
A delicious and refreshing Northeastern Thai glass noodle salad (Laab Woonsen) packed with ground pork, wood ear mushrooms, fresh herbs, and seasoned with a tart, spicy lime-fish sauce dressing. The signature toasted rice powder adds a unique smoky nuttiness and binds the salad together beautifully.
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🍳 Cooking Flow
Soak and cut the glass noodles; soak and slice the black fungus mushrooms. → Pan-toast raw rice until golden brown, then grind into a coarse powder. → Boil and drain the glass noodles and mushrooms, transferring them to a mixing bowl. → Cook the ground pork in a splash of water, then add it hot to the noodles along with sliced onions. → Season with fish sauce, lime juice, and chili, then toss with the toasted rice powder and fresh herbs right before serving.
Cooking Steps
Brief Cooking Order
Soak and cut the glass noodles; soak and slice the black fungus mushrooms. → Pan-toast raw rice until golden brown, then grind into a coarse powder. → Boil and drain the glass noodles and mushrooms, transferring them to a mixing bowl. → Cook the ground pork in a splash of water, then add it hot to the noodles along with sliced onions. → Season with fish sauce, lime juice, and chili, then toss with the toasted rice powder and fresh herbs right before serving.
Introduction
A delicious and refreshing Northeastern Thai glass noodle salad (Laab Woonsen) packed with ground pork, wood ear mushrooms, fresh herbs, and seasoned with a tart, spicy lime-fish sauce dressing. The signature toasted rice powder adds a unique smoky nuttiness and binds the salad together beautifully.
Step 1
Soak the dry glass noodles in room temperature water for about 10 minutes until soft and pliable, then use scissors to cut them into shorter pieces (about 3-4 cuts).
Step 2
Soak the dried black fungus mushrooms in hot water for 10-15 minutes until fully bloomed and soft, then slice them into thin ribbons.
Step 3
Make the toasted rice powder by dry-toasting raw rice in a pan over medium heat, stirring constantly until it turns a deep golden brown. Grind the toasted rice in a mortar and pestle to a coarse powder.
Step 4
Cook the soaked glass noodles and sliced black fungus mushrooms in a pot of boiling water for 2-3 minutes until the noodles are tender.
Step 5
Drain the noodles and mushrooms, reserving about 1 tablespoon of the cooking water in the pot. Dump the drained noodles and mushrooms into a large mixing bowl.
Ingredients List
Important Notes
Toasted rice powder is the most critical ingredient in Laab; it provides a distinct nutty aroma and helps thicken the dressing. Make it fresh for the best flavor.
Adding the sliced onions while the noodles and pork are still hot allows the residual heat to wilt them slightly, making them sweeter and less pungent.
Do not mix the toasted rice powder and fresh herbs too far in advance, as the rice powder will absorb the dressing and turn mushy, and the herbs will wilt.
Using ground pork with some fat (not too lean) is recommended because the rendered fat lubricates the noodle salad, replacing the need for added oil.
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