Vermicelli Noodle Salad with Jamonilla

Food preparation: Cut the Jamonilla® into slices. Place a pan over medium-high heat and cook the meat in some oil until golden and crisp. Let it drain on some paper towel. 

Slice the red onion and celery. Use a mandolin slicer to get extra-thin slices. Put the sliced onion in cold water to make it crisp and get rid of the strong taste. 

Scoop the tomato seeds and cut the rest into thin strips. 

Wash the green bean vermicelli noodles. Fill a large pot with water and wait for it to boil. Add the noodles to the boiling water for one minute, then pour them into a colander to drain 

Finally mix the noodles with the Jamonilla®, tomatoes, red onion, and Chinese celery. 

Making the sauce: Chop the cilantro roots, mince garlic, and finely chop the chilies. 

Mix fish sauce with chilies, garlic, sugar, lime juice, and then stir the mixture. Pour the sauce on the vermicelli and mix. 

Serving: Cut the chilies diagonally, chop the cilantro, and crush the roasted peanuts.  

Place the vermicelli salad on the dish. Sprinkle with roasted peanuts and cilantro on the surface. 

Serve right away with a sesame rice cake on the side.