Craving a vibrant and refreshing salad that's bursting with flavor? Look no further than this delightful Vietnamese Vermicelli Salad! This dish is a perfect example of Vietnamese cuisine's ability to combine fresh, crisp vegetables with fragrant herbs and a tangy, savory dressing. The chewy rice vermicelli noodles provide a satisfying base, complemented by the crunchy textures of shredded carrots, cucumbers, and the satisfying crunch of peanuts. Whether you're a seasoned cook or a kitchen novice, this recipe is surprisingly easy to master. The unique combination of sweet, sour, and savory elements creates a symphony of tastes in your mouth.
This irresistible Vietnamese Vermicelli Salad is not only delicious but also incredibly healthy, packed with vitamins and nutrients. Its lightness makes it a perfect lunch, dinner, or even a side dish. Ready to create this culinary masterpiece? Let's dive into the simple, step-by-step instructions to guide you in making your own delicious Vietnamese Vermicelli Salad.
Tools Needed
- Pot
- Pan
- Knife
- Cutting board
Ingredients
- Vermicelli noodles: 130g (for 2 servings)
- Carrots: 1/3 cup, matchsticks
- Cucumber
- Soy sauce: 2 tbsp
- Rice vinegar: 3 tbsp
- Toasted sesame oil: 3 tbsp
- Sugar: 3 tbsp
- Lime juice: splash
- Extra firm tofu: 175g
- Olive oil: dash
- Pepper
- Salt
- Red leaf lettuce: 1/4 cup, chopped
- Cilantro
- Mint
- Chili peppers: optional
- Bean sprouts: small bunch
- Crushed roasted peanuts: couple tbsp
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Dressing
- Slice carrots into matchsticks (about 1/3 cup).
- Mix soy sauce, rice vinegar, sesame oil, sugar, and lime juice. Marinate for 10 minutes.
- Slice cucumber.
- Pat dry the tofu and slice into strips.
Step 2. Cook the Noodles and Tofu
- Bring a pot of water to a boil for the noodles.
- Soak noodles in hot water for 5-7 minutes until al dente. Add ice to stop cooking.
- Sear tofu in a non-stick pan with olive oil for about 45 seconds to a minute per side. Season with pepper and salt.
Step 3. Assemble the Salad
- Prepare your plate with vermicelli, carrots, cucumber, red leaf lettuce, chopped cilantro and mint.
- Add tofu, optional chili peppers, bean sprouts, and crushed peanuts.
Step 4. Serve
- Drizzle the pickling juice (dressing) over the salad.
Read more: Authentic Vietnamese Fish Noodle Soup (Bun Ca Nuc) Recipe
Tips
- You can adjust the amount of ingredients to your liking.
- This recipe is easy and quick to assemble.
Nutrition
- N/A
FAQs
1. Can I make this salad ahead of time?
Yes! The flavors actually meld better if you make it a few hours in advance. Just store it in the refrigerator and bring it to room temperature before serving.
2. What can I substitute for the fish sauce?
Soy sauce or tamari can be used as a substitute for fish sauce, but the flavor will be slightly different. Start with a smaller amount and adjust to taste.
This Vietnamese Vermicelli Salad is a testament to the beauty of simple ingredients combined with vibrant flavors. With its refreshing taste and ease of preparation, it's sure to become a new favorite in your recipe repertoire. Enjoy the delicious results of your culinary adventure!