Courtesy of

Yam Wun Sen

Contributed by: Chris WebAdmin. of

(Hot and Sour Vermicelli Salad)


  • 1 tbsp. oil
  • 1 clove garlic, finely chopped.
  • 6 to 8 tbsp.chicken stock, plus extra if necesary
  • 3 tbsp lemon juic
  • 2 tbsp. thai Fish Sauce.
  • 2 oz. minced pork
  • 8 medium sized prawns
  • 2 fresh red chillies,pounded.
  • 1-2 tsp. sugar.
  • 6 to 8 dry mushroms
  • 3 shallots, sliced finely.
  • 1 whole spring onion, chopped.
  • 5 ozs. of transparent vermicelli /glass noodles
  • 1 sprig coriander leaves, chopped coarsely.
  • lettuce and parsley to garnish


Line a serving dish with lettuce and parsley. Cover and refrigerate.

Fry garlic till golden grown, drain and set aside. Shell and devein prawns, cut each into half lengthwise, giving you 16 pieces. Soak mushrooms in water to soften, squeeze out water remove hard stem and slice into strips. Soak vermicelli in water for 20 minutes to soften.

In a pan heat stock, lemon juice and fish sauce, bring to boil.

Add pork and stir briskly till pork turns opaque, about 30 seconds, add prawns and cook till prawns turn opaque, add mushrooms and noodles, bring to boil.Turn off heat.leave to cool.When cool, mix in pounded chilli, sliced shallots, and spring onions and fried chopped garlic.

Chill in refrigerator till time to serve.

Arrange on lettuce and parsley lined platter,sprinkle garlic oil and chopped coriander leaves over noodles and serve cold.

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