Vietnamese Vermicelli Salad

Bright, crisp, and bursting with fresh flavours, this Vietnamese-inspired salad is the perfect light meal for warm days. Tender rice noodles, marinated tofu, and crunchy vegetables come together with fragrant herbs and a tangy, zingy dressing that perfectly balances freshness and flavour.

Ingredients

• 300g rice vermicelli

• 600g firm tofu, strained

• 700g green cabbage

• 2 carrots

• 1 cucumber, halved and seeded

• 1/2 cups of mixed herbs such as basil, Vietnamese mint, and coriander

• 1/2 cup roasted peanuts

• Salt and pepper, to taste

MARINADE/DRESSING

• 2 tbsp sesame oil

• 2 tbsp brown sugar

• 4 tbsp gf soy sauce

• 2 tbsp rice vinegar

• 2 tbsp lime juice (optional)

• 1 tbsp grated ginger

• 1 garlic clove, grated

• 1 small red chilli, minced

• Salt and pepper, to taste

Method

1. Make marinade/dressing by whisking together all of the ingredients, adjusting to taste.

2. Pat tofu dry with clean kitchen towel to remove excess moisture. Dice into bite sized cubes and leave in marinade for at least 2 hours.

3. Preheat oven to 200 C and line an oven tray with baking paper (if cooking tofu).

4. For the vermicelli slightly salt and bring to a boil a large pot of water, then add vermicelli noodles. Move noodles around to loosen and cook 2-3 minutes or until noodles are soft. Drain immediately and rinse under cold water to stop the cooking process. Toss lightly with vegetable oil so they don’t stick together. Allow to cool completely.

5. Meanwhile, remove tofu from marinade and place on baking sheets lined with baking paper. Bake for 20-25 minutes tossing pieces around halfway. Pieces should be crispy and golden on the edges. Alternatively, the marinated tofu can be eaten raw.

6. While tofu is cooking, shred cabbage, grate carrots, thinly slice cucumbers and pick herbs. Combine vegetables with vermicelli and dressing.

7. Serve garnished with tofu, peanuts, and extra chillies!

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