Saturday was hot, so I decided to make an easy Vietnamese style noodle salad. This is so simple and easy to make. It is fresh, easy and doesn't need the stove to be turned on. With all the herbs, it is bursting with flavour.
Unfortunately, all my boring children picked out the herbs, but liked the noodles and tofu.
Vietnamese Noodle Salad
Serves 6 generous or 8 small serves
1/3 cup white sugar
1/3 cup lime juice
1 1/2 tablespoon Thai sweet chilli sauce
1 1/2 tablespoon soy sauce
1 teaspoon finely chopped coriander (from a jar is fine)
100g bean or rice noodles
300-500g recooked tofu puffs (or fry off some tofu)
100g bean sprouts
10 green beans
several sprigs each vietnamese mint, mint, basil and coriander. (You can skip one or more of these, but it is good with all of these) Reserve a couple for garnishing.
1 medium green chilli, finely sliced (optional)
1/4 deep fried shallots
1/4 cup crushed peanuts
- Reconstitute noodles according to packet directions.
- Heat lime juice and sugar. It is convenient to do this in a microwave, for 30-60 seconds. Mix to dissolve sugar. Heat and mix again until necessary.
- Add chilli sauce, soy sauce and minced coriander to lime mixture. Put in fridge to cool.
- Once noodles are soft, cool in cold water and drain.
- Take a bowl for each person. Put some noodles in the base of each bowl.
- On top arrange grated carrots, sliced beans, bean sprouts and herb leaves. Pile tofu in centre.
- Drizzle each salad with some dressing.
- Top salad with fried shallots, peanuts and garnishing herbs.