Vietnamese Rice Noodle Salad Recipe
A refreshing vietnamese salad made with the addition of rice noodles to fresh vegetables, and pan roasted tofu tossed in a spicy tangy sweet dressing, this Vietnamese Rice Noodle Salad Recipe can be a wholesome dish in itself.
Vietnamese Rice Noodle Salad Recipe, a beautiful medley of carrots, cucumbers, smooth rice noodles, crunchy and crispy fried onions and peanuts, tossed in a lovely dressing of sharp flavours from the ginger, garlic, chilli flakes, balanced out by the honey and vinegar, with a dash of soy !
Serve this refreshing salad at your next dinner party or make its just because !
Serve Vietnamese Rice Noodle Salad Recipe along with Vietnamese Rice Paper Rolls Recipe and Chicken And Shrimp Bánh Xèo Recipe (Vietnamese Stuffed Crepe) for a complete meal. You can serve Vietnamese Pitaya & Calamansi Sorbet Recipe (Dragon Fruit & Small Lime Sorbet) as dessert, to finish of the meal with.
Try our other Salad recipes:
15 M
7 M
22 M
4 Servings
Ingredients
-
For the rice noodles
- 100 grams Rice noodles , thin variety
- 3 cups Water
- 1/2 teaspoon Salt
- 1/2 teaspoon Oil For the fried onions
- 3 Onions , thinly sliced
- 1 tablespoon Oil
- 1 tablespoon Butter (Salted)
- 1 teaspoon Sugar
- Salt , to taste For the pan roasted tofu
- 150 grams Tofu , cut into rectangles
- Salt , to sprinkle For the vietnamese salad dressing
- 1 tablespoon Garlic , crushed
- 1 tablespoon Ginger , crushed
- 1/2 tablespoon Red Chilli flakes
- 1 teaspoon Vinegar
- 1/2 teaspoon Soy sauce
- 1/2 teaspoon Honey
- 1 teaspoon Brown Sugar (Demerara Sugar)
- Salt , to taste
- 1/2 teaspoon Lemon juice other ingredients
- 1/4 cup Roasted Peanuts (Moongphali)
- 2 sprig Coriander (Dhania) Leaves
- 2 teaspoons Lemon juice
- 2 Carrots (Gajjar) , cut into juliennes
- 2 English Cucumbers , sliced into ribbons lengthwise
- 1/3 cup Spring Onion Greens , cut lengthwise
How to make Vietnamese Rice Noodle Salad Recipe
To begin making the Vietnamese Rice Noodle Salad Recipe, we will get all the elements ready.
Heat a saucepan with 3 cups of water along with oil and salt on high flame.
Once the water comes to a rolling boiling, reduce the flame to medium and add the rice noodles. Allow them to cook for about 4-6 minutes.
Turn off the heat, and drain the water, transferring the rice noodles into a sieve.
Run the rice noodles under cold water and ruffle the rice noodles, ensuring they don't stick to each other. Set aside.
In a skillet heat oil and butter on medium-high flame, add the sliced onions, along with salt and sugar.
Fry the onions, stirring occasionally, until they attain a deep brown colour. this will take about 10 mins.
Once they achieve a lovely brown colour, turn off the flame and place the onions son an absorbent paper.
In a small mixing bowl, combine the crushed ginger, garlic, red chilli flakes, vinegar, soya sauce, honey, brown sugar, salt and lemon juice and mix well. Allow it to chill in the fridge.
Heat a pan with a few drops of oil on medium heat, place the cut tofu rectangles, sprinkle some salt and saute until it gets a light brown colour.
In a mixing bowl, combine the carrots and cucumber, along with salt some and lemon juice and allow it to sit for about 10 minutes.
Next, to the bowl of carrots and cucumbers, add rice noodles, pan fried tofu, fried onions, peanuts, coriander leaves, spring onion greens and the chilled salad dressing and toss the Vietnamese Rice Noodle Salad well.
Serve Vietnamese Rice Noodle Salad Recipe along with Vietnamese Rice Paper Rolls Recipe and Chicken And Shrimp Bánh Xèo Recipe (Vietnamese Stuffed Crepe) for a complete meal. You can serve Vietnamese Pitaya & Calamansi Sorbet Recipe (Dragon Fruit & Small Lime Sorbet) as dessert, to finish of the meal with.
