Hot & Sour Vermicelli Salad
Submitted by dizzydee
Thai-style hot and sour vermicelli salad (yam wun sen) with mushrooms, garlic oil, lemon juice, and soy sauce. Vegetarian, light, and packed with texture.
YIELD
3 servingsPREP
15 minCOOK
15 minREADY
30 minThis 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.
Ingredients
dry clear vermicelli noodles, soaked in water for, 20 minutes, then drained
Directions
Line a serving dish with lettuce and set aside.
Fry the garlic in the oil until golden brown and set aside.
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.
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