Yam Vietnam

This is a great picnic dish. You can take it to the ballpark in a small cooler and spend the money you save not buying over-priced hotdogs buying over-priced beer to wash this down instead.

• 0.5 lb. pork from chops, sliced into thin strips
• 3 garlic cloves, minced
• 0.5 tsp. dried chili pepper, ground
• 1 Tbsp. sesame oil

• 0.5 lb. largish salad-sized shrimp, cooked and peeled
• 0.5 cucumber, peeled and sliced
• 1 Tbsp. fresh mint, torn into little pieces
• 3 green onions, chopped
• 0.25 cup cilantro, chopped
• 0.5 lb. somen noodles

• 0.5 tsp. coriander seeds, ground
• 1 tsp. black pepper, ground
• 3 Tbsp. rice vinegar
• 2 Tbsp. lime juice
• 0.5 tsp. salt
• 1 tsp. sugar

Cook the pork with the garlic and pepper over medium-high heat, stirring constantly, in a wok or a skillet, using a little sesame oil.

Cook the noodles according to the directions on the package, and rinse them in a colander with a little cold water.

Cut the cucumber in quarters lengthwise, then into small chunks.

Combine the sugar, salt, vinegar, lime juice, onions, cilantro, and spices in a bowl. Add the pork, shrimp, cucumber, and noodles and toss. Adorn with mint and serve.

If you're not going to serve it right away, save adding the shrimp until you're ready.

May be chilled for a couple of hours, but serve it soon, and not cold straight from the fridge.