Hot-and-Sour-Vermicelli-Salad-Yam-Wun-Sen

This vibrant Hot and Sour Vermicelli Salad, known as Yam Wun Sen, offers a delightful crunch and a burst of tangy, spicy flavor. The dish combines crispy fried glass noodles with crisp lettuce leaves and aromatic fresh coriander. A simple dressing of oil and garlic adds a savory depth that complements the sour notes typical of Thai salads. It is an excellent choice for a light lunch, a refreshing side dish, or a quick snack. The preparation is straightforward, making it accessible for home cooks who want an authentic taste of Thailand without complex techniques. Serve it immediately to enjoy the contrast between the warm, crispy noodles and the cool, fresh vegetables.

Cooking Method: Frying

Cuisine: Thai

Courses: Salads

Difficulty: Intermediate

Servings: 3

Calories: 51.9

Dietary: Vegan, Vegetarian

Description

This vibrant Hot and Sour Vermicelli Salad, known as Yam Wun Sen, offers a delightful crunch and a burst of tangy, spicy flavor. The dish combines crispy fried glass noodles with crisp lettuce leaves and aromatic fresh coriander. A simple dressing of oil and garlic adds a savory depth that complements the sour notes typical of Thai salads. It is an excellent choice for a light lunch, a refreshing side dish, or a quick snack. The preparation is straightforward, making it accessible for home cooks who want an authentic taste of Thailand without complex techniques. Serve it immediately to enjoy the contrast between the warm, crispy noodles and the cool, fresh vegetables.

Ingredients

5 Crisp Lettuce leaves 1 Sprig coriander leaves
1 Garlic Clove; finely chopped -- finely chopped
1 tablespoon Cooking oil

Directions

1
Rinse the vermicelli noodles briefly and drain well.
2
Heat the cooking oil in a small pan over medium heat.
3
Add the vermicelli to the hot oil and fry until crispy and golden, stirring constantly.
4
Remove the fried vermicelli from the pan and place on a paper towel to drain excess oil.
5
Tear the crisp lettuce leaves into bite-sized pieces and place them in a serving bowl.
6
Finely chop the coriander leaves and mince the garlic clove.
7
Add the fried vermicelli, chopped coriander, and minced garlic to the lettuce.
8
Toss the ingredients gently to combine evenly.
9
Serve the salad immediately while the vermicelli is still crisp.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 51.9kcal

% Daily Value *
Total Fat 4.0g7%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 6.2mg1%
Total Carbohydrate 3.6g2%
Dietary Fiber 1.6g7%
Sugars 1.0g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe traditionally includes rice vinegar, fish sauce (or soy sauce for vegan version), sugar, and chili for the hot and sour dressing. The provided ingredient list is minimal, so consider adding these standard dressing components for authentic flavor.

To keep the vermicelli crispy, add it to the salad just before serving. If left to sit, the moisture from the lettuce and dressing will soften the noodles.

You can substitute vermicelli with thin rice noodles or bean thread noodles. Ensure they are dried before frying to achieve maximum crispiness.

Keywords: thai, salad, vermicelli, glass noodles, hot and sour, yam wun sen, spicy, crunchy, vegan, vegetarian, lettuce, coriander, garlic, side dish, quick meal, fresh herbs, light lunch, asian cuisine, noodle salad

Read it online: https://www.chefs-mate.com/recipe/hot-and-sour-vermicelli-salad-yam-wun-sen/