This Vietnamese Vermicelli Salad is a refreshing rice noodle bowl brimming with crunchy veggies, aromatic herbs, and smoky tofu. Tossed in a zesty lime-based dressing, it brings together a mix of sweet, tangy, and savoury tastes. Quick to assemble and naturally vibrant, this salad works well as a wholesome lunch or an easy dinner option.
Soak the rice vermicelli noodles in a large bowl of water. Let them soak for about 15 minutes until soft and pliable.
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Step 2: Prepare the dressing
In a small bowl, whisk together rice vinegar, lime juice, vegan fish sauce, coconut sugar, minced garlic, and sliced chilli until well combined. Set aside to allow flavours to meld.
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Step 3: Prepare the tofu, vegetables & herbs
Cut the smoked tofu into ½ inch cubes. Lightly pan-sear if preferred, then set aside. Julienne the carrot and cucumber evenly. Shred the lettuce or cabbage finely and roughly chop the cilantro and mint leaves.
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Step 4: Cook the noodles
Transfer the soaked noodles to a pan set over medium heat, adding a few tablespoons of the soaking water. Cook them for just a short while until they're tender. After that, drain the noodles, give them a rinse under cold water, and let any excess water drain completely.
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Step 5: Assemble the salad and serve
Add the noodles to a large mixing bowl. Top with tofu, vegetables, herbs, and roasted chopped peanuts. Pour the dressing over the salad and toss gently until evenly coated. Serve immediately for the best texture and flavour.
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Vietnamese
Easy
Salad
