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Vietnamese Noodle Salad

This recipe it's a result of my travels to Vietnam. Vietnamese cuisine is not only pork, but also fresh vegetables, vibrant herbs.....with a hint of chili. 

This salad is perfectly balanced meal - carbohydrates from noodles, protein from tofu and peanuts and mighty vitamins from vegetables. Crunchy tofu, slightly spicy sauce and creamy peanut butter, absolutely delicious......and quick to prepare


✅ 60g brown rice vermicelli 
✅1 shredded carrot
✅1 small chopped red onion
✅1 cucumber cut into half moons
✅40g fresh chopped coriander
✅30g chopped Asian basil
✅30g chopped fresh mint (you can substitute with 1 tablespoon of dried mint)
✅150g firm tofu
✅4 tablespoons peanuts (you can substitute with crunchy peanut butter)

✅3 tablespoons rice vinegar 
✅2 tablespoons soya sauce (tamari if you are gluten free)
✅Juice from 1 lime
✅2 tablespoons maple syrup 
✅Mashed 1 garlic clove
✅1 teaspoon of coriander powder
✅2 tablespoons of water
✅1 teaspoon of chili powder (optional)


ania and vietnamese noodle salad.jpg
vietnamese noodle salad.jpg


1.Soak noodles by placing them in a bowl and pouring hot or boiling water over them. Let them soak for 5 to 15 minutes, just until tender. 
2. Cut tofu into mouth size cubes and air fried or baked in the oven at 180C Bake for 20 to 25 minutes, tossing the tofu halfway, until the tofu is lightly golden on the edges.

3. Mix altogether all the ingredients for dressing. Taste it and adjust to your liking. If you like heat feel free to add more chili powder
4.Assemble our salad, drain noodles, put them in the bowl, add chopped onion, shredded carrot, chopped herbs and half moons of cucumber
5.Mix it with dressing
6.Top it with tofu and peanuts or peanut butter
7.Serve it immediately 


Happy Cooking 👩‍🍳

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