Hot And Sour Vermicelli Salad (Yam Wun Sen)

Recipe Ingredients

		The Garnish
5		Crisp lettuce leaves
1		Garlic clove - finely
1 tablespoon	15ml	Cooking oil
1 section		Coriander leaves - finely chopped
		The Yam
4 tablespoons	60ml	Vegetable stock
2 oz	56g	Medium button mushrooms - sliced
4 oz	113g	Dry clear vermicelli - noodles soaked in water for 20 min until softened, drained
2 tablespoons	30ml	Lemon juice
3 tablespoons	45ml	Light soy sauce
1/2 teaspoon	2.5ml	Chili powder
1 teaspoon	5ml	Sugar
2/3 cup	157ml	Black fungus mushrooms - pre-soaked
2/3 cup	157ml	Button mushrooms
2		Shallots - finely sliced
1		Spring onion/scallion - chopped
1		Celery stalk with leaves - chopped
1		Carrot - finely chopped (small)

Recipe Instructions

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.

Source:
Vatcharin Bhumichitr, "Thai Vegetarian Cooking"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.