Hot & Sour Vermicelli Salad

This Thai-style vermicelli salad, known as yam wun sen, is a tangle of slippery glass noodles tossed in a hot and sour dressing built from lemon juice, light soy sauce, chili powder, and a touch of sugar. It’s served on a bed of crisp lettuce and garnished with fresh cilantro.

Two types of mushrooms give this salad real depth. Button mushrooms cook briefly in hot stock to stay firm, while pre-soaked black trumpet fungus (wood ear mushrooms) add a chewy, almost crunchy contrast. Shallots, scallions, celery, and carrot bring freshness and crunch throughout.

The garlic oil is a small step that pulls the whole dish together. Fry a clove of garlic in oil until golden brown, then pour that fragrant oil right into the warm noodle mixture. It hits different from raw garlic and gives the salad a toasty, nutty backbone.

Chef Tips

• Soak the vermicelli noodles for the full 20 minutes. Under-soaked noodles won’t absorb the dressing properly and will cook unevenly in the hot stock.
• Cook the mushrooms just momentarily in the stock, as the directions say. Overcooked button mushrooms turn rubbery and release too much liquid.
• Watch the garlic carefully when frying. Golden brown happens fast, and burnt garlic turns bitter.
• Serve immediately after assembling. The noodles absorb the dressing quickly and the salad loses its saucy quality if it sits.

Variations

• Add cooked shrimp or ground pork to make it a heartier main course (traditional in many Thai versions).
• Swap lemon juice for lime juice for a more authentic Southeast Asian flavor.
• Toss in sliced fresh chilies instead of chili powder for brighter, sharper heat.