Also known as yum woon sen, this Thai favourite is a fresh, lively salad given substance thanks to the minced chicken and mung bean or glass noodles. Use rice vermicelli if you prefer, and add as much extra chilli as you can handle.
- 1 tbsp peanut oil
- 400 gm coarsely minced chicken
- 250 gm mung bean vermicelli
- 300 gm cabbage, thinly sliced on a mandolin
- ¼ cup (firmly packed) coriander, coarsely chopped, plus extra to garnish
- 2 tbsp dried prawns, soaked in cold water for 5 minutes
- 2 tbsp roasted peanuts, coarsely chopped
- 2 red shallots, thinly sliced
Hot and sour dressing
- 3 red birdseye chillies, coarsely chopped
- 2 garlic cloves, coarsely chopped
- Juice of 5 juicy limes, or to taste
- 120 ml fish sauce, or to taste
- 1Heat oil in a large frying pan over high heat, season chicken and sauté, stirring with a wooden spoon to break up clumps, until browned and cooked through (4-5 minutes). Set aside.
- 2Place noodles in a bowl, cover with boiling water and stand until noodles are just tender (3-5 minutes). Drain and rinse under cold running water to stop cooking, then set aside in a sieve to drain.
- 3For hot and sour dressing, pound chillies, garlic and a pinch of salt with a mortar and pestle to a fine paste, then stir in remaining ingredients and season to taste, adjusting lime juice and fish sauce for a good balance of hot, sour and salty.
- 4Combine remaining ingredients in a bowl with noodles and chicken. Add dressing, toss to combine and serve scattered with coriander.
Drink Suggestion: Fragrant pinot blanc. Drink suggestion by Max Allen
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