LAY HO MA!! This is one of those noodle recipes that you can sit down and enjoy a great big bowl of. The flavours just sing in harmony and it’s super easy to make. Join me in this episode and learn how to make a beautiful Vietnamese style vermicelli (rice noodles) salad. Let’s begin


1/3 cup carrot (matchsticks)
2 tbsp soy sauce
3 tbsp rice vinegar
splash of toasted sesame oil
3 tbsp cane sugar
splash of lime juice
1/3 cup cucumber (matchsticks)
130g vermicelli (thin rice noodles)
175g extra firm tofu
dash of olive oil
salt and pepper
1/4 cup red leaf lettuce (chopped)
1/4 cup mint and cilantro (chopped)
1 red thai chili pepper (optional)
1/3 cup bean sprouts
2 tbsp roasted peanuts


1. Bring a pot of water to boil for the noodles
2. Slice the carrot into matchsticks and place them in a bowl. Add in the soy sauce, rice vinegar, sesame oil, lime juice, and cane sugar. Give it a good mix and let it marinate for about 10min
3. Slice the cucumber into matchsticks
4. When the water comes to a boil, turn off the heat and soak the vermicelli noodles for 5-7min
5. Pat dry the tofu and slice into strips
6. Heat up a non-stick pan to medium heat. Add a dash of olive oil. Then, sear the tofu for about 1min on each side. Season the tofu with salt and pepper
7. When the noodles are al-dente, add a handful of ice into the saucepan to stop the noodles from cooking further
8. Plate the vermicelli. Then, pile on the carrot, cucumber, red leaf lettuce, fresh chopped mint, and cilantro. Place in the tofu and some optional fresh chopped chili pepper. Top with a small bunch of bean sprouts, crushed roasted peanuts, and spoon over some more of the pickling juices

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