Yum Woon Sen

Soak the glass noodles in room-temperature water for 2 minutes until pliable, then drain and, if needed, cut into 3–5 cm lengths with kitchen scissors.

Bring salted water to a boil in a pot, then reduce to a simmer. Add the pork, breaking it into small pieces with a spatula, and cook for 2–3 minutes until fully cooked through; remove with a slotted spoon.

In the same water, add the peeled shrimp and cook for 2–3 minutes until pink and slightly curled; remove and set aside with the pork.

Add the soaked noodles to the pot and cook for about 20 seconds, just until softened; drain well.

For the dressing, combine the lime juice, fish sauce, sugar, finely minced garlic, and sliced Thai chili, stirring until the sugar dissolves.

Transfer the still-warm noodles to the bowl with the dressing and toss to let them absorb the liquid, then add the pork, shrimp, onion, celery, tomato, and cilantro. Toss gently to combine.

Taste the salad and add salt if needed. Serve immediately, topped with cilantro leaves.