Thai pork and prawn Yum Woon Sen

Thai pork and prawn Yum Woon Sen

This crowdpleaser is a visually stunning and mouthwatering dish!

The Thai Fish Sauce Dressing- ingredients and method


Jono has used a classic Thai fish sauce dressing which is incredibly versatile to use in South East Asian dishes. These measurements are rough, as even in Thailand they would just mix and taste until the balance is right. The classic mix of salty fish sauce, lime and Palm Sugar (Jono strongly recommend Megachef fish sauce or Squidbrand which is what you see used on the streets of Bangkok. No, sadly we don't Megachef sauces in the shop yet but yes, we are trying to find a wholesaler!)

  • A couple tablespoons of fish sauce
  • A couple tablespoons of lime juice
  • A tablespoon of Palm Sugar
  • Chopped Fresh or Dried Chilli
  • Chopped Fresh Coriander Root and Stem

Start with the coriander root and sugar in a mortar and pestle, pounding until its a rough paste, add the lime and fish sauce and taste for balance. There is a point where the three strong flavours counter each other pleasantly and you might need to adjust each of the elements to find your preferred mix. Fresh Chilli is commonly used but why not try pan roasting a little chilli (diced) for an added Smokey flavour.



  • 1 pack of dry glass noodles
  • 3 cloves garlic
  • Cherry tomatoes cut in half
  • _ cup julienned onion
  • Chillies, to taste
  • 1 Tablespoons palm sugar
  • 4 Tablespoons fish sauce
  • 2 pale inner stalks and leaves of celery
  • 100 g pork, minced
  • 15 prawns
  • A handful of dried shrimp
  • Handful of roasted peanuts
  • 8 sprigs coriander, stems and leaves separated
  • 2 Tablespoons fresh lime juice


Start by soaking the noodles in hot water or as per the package and set aside.

Next, put onion and celery into a bowl. Then bash the coriander, garlic and chillies into a paste, then add the palm sugar and 3 tablespoons of fish sauce and lime juice.

Cook the prawns and sprinkle in the handful of dried prawns in a pan and add them to the bowl. Cook off the pork with the last tablespoon of fish sauce and when cooked add to the bowl.

Finally, add the noodles to the mixing bowl and toss and top with the cherry tomatoes and roasted peanuts and serve!