If you are an ardent peppery flavor, with a little sour, a bit stronger taste of Thai cuisine, you can not miss the seafood vermicelli salad (also called Woon Sen Talay).
Seafood Salad sorghum can be considered typical dishes for Thai cuisine. Toll served as appetizers and often appear in the family meal of Thai family. Traditionally, this dish is also used in the royal meal. Simple and easy to make, very tasty, this dish was "traveling" all over the country and integrate into the world's cuisine.
The first important when cooking Thai vermicelli salad is the choice of materials. Raw materials for this simple dish, easy to find, just as vermicelli, seafood such as squid, shrimp ... but need to choose the freshest ingredients. The chefs often choose the type of green bean vermicelli, vermicelli strands for soft, a bit long. First, you hit the turn raw materials such as shrimp, squid, vermicelli thoroughly over boiling water.
The preparation of the package is the most important factor when making Thai vermicelli salad, because the sauce will make a "soul" of Thailand's cuisine. The formula for the package include: the handle (2 teaspoons) sugar (2 teaspoons) lemon juice (a fruit), chili sauce (2 tablespoons) and move just a little pepper. After the phase is complete, mix sauce ingredients into vermicelli, shrimp, squid.
CD seafood Thai vermicelli salad is a combination of many colors: white ink and sorghum, the cumbersome red and blue shrimp to cool the ship. When you enjoy, you will feel some mild spicy but not too passionate intense, slightly sour but very sound. And that's what makes the strange taste, differences of this dish!
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