Yum Woon Sen Recipe

Place mung bean vermicelli in a heatproof bowl. Pour just-boiled water over the noodles to cover and let soak for 4–6 minutes until pliable but not mushy. Drain and rinse under cold water to stop cooking. Trim any very long strands with scissors and set aside to drain completely.

Peel and thinly slice the red onion (or shallot). If you prefer a milder onion, soak the sliced onion in cold water for 5 minutes, then drain.

Halve the cherry tomatoes (or quarter if large). Trim and thinly slice green onions on a bias. Roughly chop cilantro (leaves and tender stems) and gently tear mint leaves.

Poach-style (preferred for a light salad)

Bring 500 ml water to a gentle simmer in a small saucepan. Add a pinch of salt. Break ground chicken into the simmering water and stir gently until the meat firms and cooks through, about 3–4 minutes. Remove cooked chicken with a slotted spoon and drain in a sieve. Reserve 2–3 tbsp of the poaching liquid for the dressing if desired.

Alternatively, lightly sauté the ground chicken in 1 tsp neutral oil over medium heat, breaking it up until just cooked (about 4–5 minutes). Avoid browning heavily; the texture in the salad should remain tender. If sautéed, let cool slightly before combining.

In a small bowl, combine lime juice, fish sauce, light soy sauce and palm sugar. Stir until the sugar dissolves. Taste and adjust balance: it should be bright and salty with a hint of sweetness. If the dressing is too strong, add 1 tbsp reserved poaching liquid or water to mellow.

Add minced garlic and finely minced bird's eye chili to the dressing. Let sit for 2 minutes to mellow and integrate flavors.

Place the drained vermicelli in a large mixing bowl. Add cooked ground chicken, sliced red onion, cherry tomatoes, green onions, cilantro and mint.

Pour the dressing over the salad ingredients. Using two spoons or clean hands, gently toss everything together until noodles and herbs are evenly coated. Taste and adjust: add a little more fish sauce for salt, lime juice for acidity, or palm sugar for sweetness.

Arrange the salad on a serving platter or divide between plates. Sprinkle chopped roasted peanuts and fried shallots over the top. Finish with a grind of black pepper and extra sliced red chili if desired.

Serve immediately at room temperature. Yum Woon Sen is best eaten fresh within 30–60 minutes to preserve the noodle texture and herb brightness.