Vietnamese Rice Noodle Salad Recipe: A Delightful Burst of Fresh Flavors
This Vietnamese Rice Noodle Salad is an irresistible medley of fresh vegetables, crunchy toppings, and perfectly balanced flavors. A great option for a light yet satisfying appetizer, this vibrant salad brings together the best of Asian cuisine. With rice noodles, fried onions, tofu, and roasted peanuts, all tossed together in a tangy, spicy dressing made from ginger, garlic, soy sauce, and honey, this dish is sure to impress. Let’s walk through the ingredients and preparation steps to create this delightful salad.
Ingredients
For the Rice Noodles
| Ingredient | Quantity |
|---|---|
| Rice noodles (thin variety) | 100 grams |
| Water | 3 cups |
| Salt | 1/2 teaspoon |
| Oil | 1/2 teaspoon |
For the Fried Onions
| Ingredient | Quantity |
|---|---|
| Onions (thinly sliced) | 3 medium |
| Oil | 1 tablespoon |
| Butter (salted) | 1 tablespoon |
| Sugar | 1 teaspoon |
| Salt | To taste |
For the Pan Roasted Tofu
| Ingredient | Quantity |
|---|---|
| Tofu (cut into rectangles) | 150 grams |
| Salt | To sprinkle |
For the Vietnamese Salad Dressing
| Ingredient | Quantity |
|---|---|
| Garlic (crushed) | 1 tablespoon |
| Ginger (crushed) | 1 tablespoon |
| Red chili flakes | 1/2 tablespoon |
| Vinegar | 1 teaspoon |
| Soy sauce | 1/2 teaspoon |
| Honey | 1/2 teaspoon |
| Brown sugar (Demerara sugar) | 1 teaspoon |
| Salt | To taste |
| Lemon juice | 1/2 teaspoon |
Other Ingredients
| Ingredient | Quantity |
|---|---|
| Roasted peanuts (moongphali) | 1/4 cup |
| Coriander leaves (dhania) | 2 sprigs |
| Lemon juice | 2 teaspoons |
| Carrots (cut into juliennes) | 2 medium |
| English cucumbers (sliced into ribbons lengthwise) | 2 medium |
| Spring onion greens (cut lengthwise) | 1/3 cup |
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 |
| Protein | 9 grams |
| Carbohydrates | 30 grams |
| Fat | 9 grams |
| Fiber | 3 grams |
| Sugars | 8 grams |
| Sodium | 450 mg |
Instructions
Step 1: Preparing the Rice Noodles
To begin making the Vietnamese Rice Noodle Salad, start by preparing the rice noodles. Bring 3 cups of water to a boil in a medium saucepan. Add 1/2 teaspoon of salt and 1/2 teaspoon of oil. Once the water is boiling, add the rice noodles and cook according to the package instructions, usually for about 4-5 minutes, or until they are tender yet firm to the bite. Drain the noodles, rinse them under cold water, and set aside to cool.
Step 2: Frying the Onions
For the crispy fried onions, heat 1 tablespoon of oil and 1 tablespoon of butter in a pan over medium heat. Once the butter has melted, add the thinly sliced onions to the pan. Sprinkle the onions with 1 teaspoon of sugar and a pinch of salt, then sauté them until golden brown and crispy, about 5-6 minutes. Once fried, remove them from the pan and set them aside to cool.
Step 3: Pan Roasting the Tofu
In the same pan, add the cubed tofu rectangles. Sprinkle with a pinch of salt and roast the tofu on all sides until golden and crispy, about 2-3 minutes. Once done, remove from the pan and set aside.
Step 4: Preparing the Vietnamese Dressing
To make the vibrant and flavorful dressing, combine the crushed garlic, crushed ginger, red chili flakes, vinegar, soy sauce, honey, and brown sugar in a small bowl. Stir well until the sugar is dissolved and the mixture is smooth. Add salt to taste and finish with a squeeze of lemon juice for a citrusy kick.
Step 5: Assembling the Salad
Now, it’s time to assemble the salad. In a large mixing bowl, toss the cooked rice noodles with the fried onions, roasted tofu, and salad dressing. Add in the julienned carrots, cucumber ribbons, and spring onion greens. Toss everything together gently to ensure an even coating of the dressing.
Step 6: Garnishing the Salad
For a final touch, sprinkle the salad with roasted peanuts and fresh coriander leaves. Drizzle with a bit more lemon juice for extra brightness.
Step 7: Serve and Enjoy!
Serve the salad immediately, or let it chill in the fridge for 10-15 minutes to allow the flavors to meld. This refreshing and crunchy Vietnamese Rice Noodle Salad is perfect as an appetizer or a light meal.
Tips for the Best Vietnamese Rice Noodle Salad
- Tofu alternatives: If you’re not a fan of tofu, you can replace it with grilled chicken or shrimp for a non-vegetarian version of the dish.
- Customize the heat: Adjust the amount of red chili flakes in the dressing based on your spice preference.
- Add more crunch: If you like a little extra crunch, you can add some fried shallots or crispy rice paper strips.
- Make it vegan: This recipe is naturally vegan when made with tofu and the suggested ingredients, making it suitable for plant-based diets.
This Vietnamese Rice Noodle Salad is not only full of fresh, vibrant flavors, but it also offers a delightful mix of textures, from the soft noodles to the crispy fried onions and crunchy peanuts. With a perfect balance of sweet, sour, spicy, and savory, this dish will transport your taste buds straight to the heart of Vietnamese cuisine. Enjoy the explosion of flavors and textures in each bite!
