Vietnamese Rice Noodle Salad Recipe
This vibrant Vietnamese Rice Noodle Salad combines fresh vegetables, pan-fried tofu, and crispy fried onions, tossed together with a zesty dressing. The rice noodles provide a delicate texture, while the toppings offer a delightful crunch and a burst of flavors. Perfect for a light appetizer or a healthy main dish, this recipe brings the essence of Vietnamese cuisine to your table.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice noodles (thin variety) | 100 grams |
| Water | 3 cups |
| Salt | 1/2 teaspoon |
| Sunflower oil (for boiling) | 1/2 teaspoon |
| Onions (thinly sliced) | 3 |
| Sunflower oil (for frying) | 1 tablespoon |
| Butter | 1 tablespoon |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Tofu (cut into rectangles) | 150 grams |
| Salt (for tofu) | To sprinkle |
| 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 |
| Lemon juice | 1/2 teaspoon |
| Roasted peanuts (moongphali) | 1/4 cup |
| Fresh coriander (dhania) leaves | 2 sprigs |
| Lemon juice (for dressing) | 2 teaspoons |
| Carrots (cut into juliennes) | 2 |
| English cucumbers (sliced into ribbons) | 2 |
| Spring onion greens (cut lengthwise) | 1/3 cup |
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 4
Cuisine: Vietnamese
Course: Appetizer
Diet: High Protein, Vegetarian
Instructions:
1. Prepare the Rice Noodles
- Bring 3 cups of water to a rolling boil in a saucepan, adding the salt and sunflower oil. Once the water is boiling, reduce the heat to medium and add the rice noodles. Let them cook for 4 to 6 minutes until tender.
- Turn off the heat and drain the noodles. Place them in a sieve and rinse under cold water. Gently toss the noodles to separate them and set them aside.
2. Fry the Onions
- Heat the sunflower oil and butter in a skillet over medium-high heat. Add the thinly sliced onions, salt, and sugar. Fry the onions, stirring occasionally, until they become golden and caramelized, about 10 minutes.
- Once browned, remove from heat and place the fried onions on a paper towel to absorb any excess oil.
3. Make the Dressing
- In a small mixing bowl, combine the crushed garlic, ginger, red chili flakes, vinegar, soy sauce, honey, brown sugar, salt, and lemon juice. Stir well to combine.
- Place the dressing in the refrigerator to chill while you prepare the other ingredients.
4. Pan-Roast the Tofu
- Heat a small amount of oil in a pan over medium heat. Add the tofu rectangles and sprinkle with salt. Fry the tofu until it turns light brown and crispy on all sides, about 5 minutes. Remove from heat.
5. Prepare the Vegetables
- In a mixing bowl, combine the julienned carrots, cucumber ribbons, salt, and lemon juice. Toss well and let the mixture sit for about 10 minutes to soften slightly.
6. Assemble the Salad
- In a large mixing bowl, combine the rice noodles, marinated carrots and cucumbers, pan-fried tofu, fried onions, roasted peanuts, coriander leaves, and spring onion greens.
- Pour the chilled dressing over the salad and toss gently to combine, ensuring all the ingredients are well-coated.
7. Serve
- Serve the Vietnamese Rice Noodle Salad immediately as a refreshing appetizer or a light meal.
- For a complete Vietnamese meal, pair it with Vietnamese Rice Paper Rolls and Chicken & Shrimp Bánh Xèo (Vietnamese Stuffed Crepes).
- For dessert, finish the meal with a refreshing Vietnamese Pitaya & Calamansi Sorbet (Dragon Fruit & Small Lime Sorbet).
Tips & Variations:
- Vegetarian Option: The tofu in this salad provides a great source of protein. If you’re looking for a substitute, tempeh can be used for a firmer texture, or you can skip the tofu and increase the amount of vegetables for a lighter dish.
- Spicy Kick: Adjust the amount of red chili flakes to your preference for heat. You can also add fresh chopped chili to the dressing for an extra spicy punch.
- Noodles: If you prefer a different type of noodles, feel free to swap rice noodles with vermicelli noodles or even soba noodles for a variation.
This Vietnamese Rice Noodle Salad is a fresh, flavorful, and easy-to-make dish that combines all the textures and flavors of Vietnamese cuisine. It’s perfect for a summer meal, a light lunch, or an appetizer at your next gathering. Enjoy!
