Title: Yam Thua Phu (Spicy Winged Bean Salad)
Categories: Thai Pork Salad
Yield: 2 Servings

		Stephen Ceideburg
1/2	lb	Winged beans
1/2	c	Steamed pork sliced into small pieces [They're in
		Julienne slices in the photo. S.C.]
1/4	c	Coconut milk
2	tb	Fried sliced shallot
2	tb	Coarsely ground roasted peanuts
2	tb	Fish sauce
1 1/2	tb	Sugar
2	tb	Lime juice
1	sm	Pan-roasted dried chilli
2	sm	Roasted shallots
1	sm	Roasted garlic bulb

Preparation:

Immerse the winged beans in boiling water for 3 minutes and then cut into small pieces.

Bring the coconut milk to a boil and then remove from heat.

Pound the chilli, the roasted shallots, and the garlic well in a mortar; then add the sugar, fish sauce, and lime juice, mix thoroughly and transfer to a bowl.

Add the winged beans, pork, boiled coconut milk, fried shallot, and peanut, toss to mix well, and then place on a serving- platter.

From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4.

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