Hot & Sour Vermicelli Salad (Yam Wun Sen) Recipe

Step 1

Line a serving dish with lettuce and set aside. Fry the garlic in the oil until golden brown and set aside.

Step 2

In a saucepan, heat the stock and add the fresh mushrooms, cook momentarily, then add all the other yam ingredients and stir for approximately one minute until thoroughly mixed. Finally, add the garlic oil and mix, turn on to the lettuce and garnish with coriander.

Source: Thai Vegetarian Cooking, by Vatcharin Bhumichitr Typed for you by Karen Mintzias

Things You'll Need

------------THE GARNISH-----------------
  • 5 Crisp lettuce leaves
  • 1 Garlic clove; finely chopped
  • 1tb Cooking oil
  • 1 Sprig coriander leaves
  • -- finely chopped
--------------THE YAM-------------------
  • 4tb Vegetable stock
  • 2oz Medium button mushrooms
  • -- sliced
  • 4oz Dry clear vermicelli noodles
  • -- soaked in water for
  • -- 20 minutes until soft,
  • -- then drained
  • 2tb Lemon juice
  • 3tb Light soy sauce
  • 1/2ts Chili powder
  • 1ts Sugar
  • 2/3c Black fungus mushrooms
  • -- pre-soaked
  • 2/3c Med. fresh button mushrooms
  • 2 Shallots; finely sliced
  • 1 Spring onion/scallion
  • -- chopped
  • 1 Celery stalk with leaves
  • -- chopped
  • 1sm Carrot; finely chopped

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