Glass noodle laab (Laab woonsen)

Soak the glass noodles in water about 10 minutes until soft and pliable, then cut into three or four pieces.

Soak the dried black fungus in hot water 10 to 15 minutes until soft, then slice into ribbons.

Toast raw rice in a dry pan, stirring constantly, until deep golden brown.

Grind in a mortar and pestle (or briefly in a coffee grinder), leaving some texture rather than a fine powder.

Boil the noodles 2 to 3 minutes with the mushrooms, until tender.

Drain, returning about a tablespoon of the water to the pot; put the noodles in a mixing bowl.

Cook the ground pork in the little water (ruan), without draining off the juices, then add it with its juices to the bowl.

While hot, add thinly sliced red onion (or shallots) and toss to wilt it.

Season with fish sauce and lime juice, and add chili flakes.

Just before eating, add the toasted rice powder and generous fresh herbs.