“Yum Wun Sen” is another Thai dish I love. It’s so easy, healthy & low in fat that it has always been my go-to dish when I need to lose some weights. I call this dish “Thai vermicelli salad à la San Francisco” because I adapted it a bit from the original recipe you would find in Thailand. According to where I live, I can easily find all these ingredients at Farmers Market, which make the dish looks so much prettier. Of course, you may adapt your own version per your liking/location, and I would really love to see yours.
Also, I make the dressing (aka. Naam Yum) more than enough for the salad because it can also be used as dipping sauce for seafood. In fact, I highly recommend you try seafood with this dipping sauce; I guarantee you will like it. The dressing recipe asks for 30 chillies, but you can definitely use less 🙂 I promise I won’t tell.
On a side note, recently, I have encountered problems that most bloggers probably faced at one time or another; some websites have used my photos & content on their websites without my permission. (sigh) It broke my heart when that happened because if they asked, we would have come up to some happy-medium.
Please don’t get me wrong, I do appreciate the love from all of you. I believe in learning from each other. I have admired many bloggers and I, too, do learn from their blogs (recipe & photo-wise). Though, ‘learning from’ & ‘copying from’ are not the same concept. Because of that, I have added a reminder at the end of every post, and I have added this page to my blog. I feel a bit uncomfortable to have to do all that because most people that come ‘here’ are very nice, very kind and very supportive. I hope you don’t find them offensive. I only do all that to remind future “Dark Lord.” 🙂
Got to go now. Valentine day’s post is waiting to be done. Hope you come back to check it out. Woohoooooo 😛
Thai vermicelli salad à la San Francisco
(Yum Wun Sen)
- 200g. Vermicelli
- 150g. cooked Shrimps, peeled & deveined
- 100g. cooked mussels
- 100g. raw yellow tree oysters
- 50g. Chinese chives, chopped
- 70-100g. purple onion, thinly sliced
- 1/2 cup dressing (Naam Yum), more if needed
Submerge vermicelli in hot water for 1-2 minutes or until soft; strain & put vermicelli in a big bowl. While the noodle still warm, add dressing & mix well. Add the rest of ingredients, and mix. Serve immediately.
Note: Cook vermicelli right before you are ready to mix with all ingredients, otherwise the noodles will become inseparable.
Dressing (Naam Yum)
(make 1+1/2 cups)
- 1 handful of Thai chiles (about 30)
- 1 tablespoon lemongrass paste (option)
- 1/4 cup freshly squeezed lime juice
- 40-50g. mint leaves
- 1/4 cup Fish sauce
- 80g. palm sugar, break it in small pieces if needed
- 4-5 cloves of garlic confit (see below)
- 1/4 cup hot water
Melt palm sugar in the hot water. Then add everything to the blender until smooth. If use mortar & pestle, pound chilies, mint and garlic until you have a paste. Scrape the paste into a bowl, then mix with lemon grass paste, lime juice, fish sauce, palm sugar melted in hot water.
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