Yum Woon Sen Recipe
Thai · Main course · 30 min total
A refreshing Thai glass noodle salad with a tangy lime dressing, crunchy vegetables, and savory minced pork, perfect for a light meal or appetizer.
20
min prep
min prep
10
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 4 oz (115g) dried mung bean vermicelli (glass noodles)
- 8 oz (225g) ground pork
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons fish sauce
- 1 tablespoon Thai roasted chili paste (nam prik pao)
- 1 teaspoon sugar
- 1/4 cup thinly sliced shallots
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped roasted peanuts
- 2 green onions, sliced
- 1 fresh red chili, thinly sliced (optional)
Instructions
- Soak the glass noodles in warm water for 15 minutes until softened. Drain and cut into shorter lengths with scissors.
- Bring a pot of water to a boil. Cook the noodles for 2-3 minutes until translucent and tender. Drain and rinse under cold water. Set aside.
- In the same pot, cook the ground pork in boiling water until fully cooked, about 3-4 minutes. Drain and let cool slightly.
- In a small bowl, whisk together lime juice, fish sauce, chili paste, and sugar until the sugar dissolves.
- In a large bowl, combine the noodles, pork, shallots, cilantro, mint, peanuts, green onions, and chili (if using).
- Pour the dressing over the salad and toss well to combine. Serve at room temperature or chilled.
Tips
- For a vegetarian version, substitute pork with firm tofu and use soy sauce instead of fish sauce.
- Adjust the spiciness by adding more or less chili paste and fresh chili.
- Best served immediately; leftovers can be refrigerated for up to 1 day.
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