A refreshing cold salad of glass noodles tossed with shrimp, minced chicken, fresh vegetables, and a zesty dressing of lime juice, fish sauce, and chilies. Light yet packed with bold Laotian flavors.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Soak glass noodles in hot water until tender, then drain and cut into manageable lengths.
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2
Blanch shrimp in boiling water until pink, then remove and set aside.
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3
Cook ground chicken in a small amount of water until done, breaking into fine pieces.
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4
Combine noodles, shrimp, chicken, red onion, tomatoes, and celery in a large bowl.
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5
Whisk together lime juice, fish sauce, sugar, and sliced chilies to make the dressing.
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6
Toss everything with the dressing, garnish with mint and cilantro, and serve immediately.
Did You Know?
Glass noodle salads are a popular light meal during the hot season in Laos, when heavy stews give way to refreshing cold dishes that require minimal cooking.
Chef's Notes
Equipment Tips
- pot
- mixing bowl
The Story Behind Yum Woon Sen
Yum Woon Sen reflects the lighter side of Laotian cuisine, adapted from similar dishes found across Southeast Asia but given a distinctly Laotian character through the use of padaek and generous fresh herbs. This salad gained popularity in urban Laos during the twentieth century and has become a standard offering at celebrations and restaurants alike.
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