Glass noodle salad with prawns and minced pork (Yam wun sen)

1. Soak the glass noodles in lukewarm water for 10 minutes, then cut shorter with scissors.

2. For the dressing, mix the lime juice, fish sauce and sugar until the sugar dissolves, then add the thinly sliced chillies.

3. In a small pan, cook the minced pork with the water over medium heat for 3-4 minutes, breaking it up, then add the peeled prawns and cook for 2 minutes until pink; transfer to a bowl.

4. In the same pan, cook the noodles in boiling water for 1 minute until translucent, drain and add to the meat.

5. Add the diagonally sliced celery, thinly sliced shallots, halved tomatoes and the dressing, and toss while still warm so the noodles soak up the flavours.

6. Serve sprinkled with coriander and toasted, roughly chopped peanuts.

Tip: Perhaps the most popular of the "yam" salads: light yet filling. It is best lukewarm, when the noodles really absorb the dressing; they soak it up as they stand, so taste again before serving.