Vietnamese Rice Noodle Salad Recipe
A high protein Vietnamese recipe with rice noodles - thin variety, water, salt. Ready in 22 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
18 steps- 1
To begin making the Vietnamese Rice Noodle Salad Recipe, we will get all the elements ready
rice noodles - thin variety(100 grams) - 2
To cook the rice noodles Heat a saucepan with 3 cups of water along with oil and salt on high flame
rice noodles - thin variety(100 grams)water(3 cups)salt(1/2 teaspoon)salt - to tastesalt - to sprinklesoy sauce(1/2 teaspoon)salt - to taste - 3
Once the water comes to a rolling boiling, reduce the flame to medium and add the rice noodles
rice noodles - thin variety(100 grams)water(3 cups) - 4
Allow them to cook for about 4-6 minutes
- 5
Turn off the heat, and drain the water, transferring the rice noodles into a sieve
rice noodles - thin variety(100 grams)water(3 cups)tofu - cut into rectangles(150 grams)carrots (gajjar) - cut into juliennes(2)english cucumbers - sliced into ribbons lengthwise(2) - 6
Run the rice noodles under cold water and ruffle the rice noodles, ensuring they don't stick to each other
rice noodles - thin variety(100 grams)water(3 cups) - 7
Set aside
- 8
For the fried onions In a skillet heat oil and butter on medium-high flame, add the sliced onions, along with salt and sugar
salt(1/2 teaspoon)onions - thinly sliced(3)butter(1 tablespoon)sugar(1 teaspoon)salt - to tastesalt - to sprinklebrown sugar (demerara sugar)(1 teaspoon)salt - to tasteenglish cucumbers - sliced into ribbons lengthwise(2)spring onion greens - cut lengthwise(1/3 cup) - 9
Fry the onions, stirring occasionally, until they attain a deep brown colour
onions - thinly sliced(3)brown sugar (demerara sugar)(1 teaspoon)spring onion greens - cut lengthwise(1/3 cup) - 10
this will take about 10 mins
- 11
Once they achieve a lovely brown colour, turn off the flame and place the onions son an absorbent paper
onions - thinly sliced(3)brown sugar (demerara sugar)(1 teaspoon)spring onion greens - cut lengthwise(1/3 cup) - 12
To make the dressingIn 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
salt(1/2 teaspoon)sugar(1 teaspoon)salt - to tastesalt - to sprinklegarlic - crushed(1 tablespoon)ginger - crushed(1 tablespoon)red chilli flakes(1/2 tablespoon)vinegar(1 teaspoon)soy sauce(1/2 teaspoon)honey(1/2 teaspoon)brown sugar (demerara sugar)(1 teaspoon)salt - to tastelemon juice(1/2 teaspoon)teaspoons lemon juice(2) - 13
Allow it to chill in the fridge
- 14
To pan roast the tofu 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
salt(1/2 teaspoon)salt - to tastetofu - cut into rectangles(150 grams)salt - to sprinklebrown sugar (demerara sugar)(1 teaspoon)salt - to taste - 15
To assemble the Vietnamese Rice Noodle SaladIn a mixing bowl, combine the carrots and cucumber, along with salt some and lemon juice and allow it to sit for about 10 minutes
rice noodles - thin variety(100 grams)salt(1/2 teaspoon)salt - to tastesalt - to sprinklesalt - to tastelemon juice(1/2 teaspoon)teaspoons lemon juice(2)carrots (gajjar) - cut into juliennes(2) - 16
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
rice noodles - thin variety(100 grams)onions - thinly sliced(3)tofu - cut into rectangles(150 grams)roasted peanuts (moongphali)(1/4 cup)sprig coriander (dhania) leaves(2)carrots (gajjar) - cut into juliennes(2)english cucumbers - sliced into ribbons lengthwise(2)spring onion greens - cut lengthwise(1/3 cup) - 17
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
rice noodles - thin variety(100 grams) - 18
You can serve Vietnamese Pitaya & Calamansi Sorbet Recipe (Dragon Fruit & Small Lime Sorbet) as dessert, to finish of the meal with
Rate this recipe
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Vietnamese Rice Noodle Salad Recipe
A high protein Vietnamese recipe with rice noodles - thin variety, water, salt. Ready in 22 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
18 steps- 1
To begin making the Vietnamese Rice Noodle Salad Recipe, we will get all the elements ready
rice noodles - thin variety(100 grams) - 2
To cook the rice noodles Heat a saucepan with 3 cups of water along with oil and salt on high flame
rice noodles - thin variety(100 grams)water(3 cups)salt(1/2 teaspoon)salt - to tastesalt - to sprinklesoy sauce(1/2 teaspoon)salt - to taste - 3
Once the water comes to a rolling boiling, reduce the flame to medium and add the rice noodles
rice noodles - thin variety(100 grams)water(3 cups) - 4
Allow them to cook for about 4-6 minutes
- 5
Turn off the heat, and drain the water, transferring the rice noodles into a sieve
rice noodles - thin variety(100 grams)water(3 cups)tofu - cut into rectangles(150 grams)carrots (gajjar) - cut into juliennes(2)english cucumbers - sliced into ribbons lengthwise(2) - 6
Run the rice noodles under cold water and ruffle the rice noodles, ensuring they don't stick to each other
rice noodles - thin variety(100 grams)water(3 cups) - 7
Set aside
- 8
For the fried onions In a skillet heat oil and butter on medium-high flame, add the sliced onions, along with salt and sugar
salt(1/2 teaspoon)onions - thinly sliced(3)butter(1 tablespoon)sugar(1 teaspoon)salt - to tastesalt - to sprinklebrown sugar (demerara sugar)(1 teaspoon)salt - to tasteenglish cucumbers - sliced into ribbons lengthwise(2)spring onion greens - cut lengthwise(1/3 cup) - 9
Fry the onions, stirring occasionally, until they attain a deep brown colour
onions - thinly sliced(3)brown sugar (demerara sugar)(1 teaspoon)spring onion greens - cut lengthwise(1/3 cup) - 10
this will take about 10 mins
- 11
Once they achieve a lovely brown colour, turn off the flame and place the onions son an absorbent paper
onions - thinly sliced(3)brown sugar (demerara sugar)(1 teaspoon)spring onion greens - cut lengthwise(1/3 cup) - 12
To make the dressingIn 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
salt(1/2 teaspoon)sugar(1 teaspoon)salt - to tastesalt - to sprinklegarlic - crushed(1 tablespoon)ginger - crushed(1 tablespoon)red chilli flakes(1/2 tablespoon)vinegar(1 teaspoon)soy sauce(1/2 teaspoon)honey(1/2 teaspoon)brown sugar (demerara sugar)(1 teaspoon)salt - to tastelemon juice(1/2 teaspoon)teaspoons lemon juice(2) - 13
Allow it to chill in the fridge
- 14
To pan roast the tofu 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
salt(1/2 teaspoon)salt - to tastetofu - cut into rectangles(150 grams)salt - to sprinklebrown sugar (demerara sugar)(1 teaspoon)salt - to taste - 15
To assemble the Vietnamese Rice Noodle SaladIn a mixing bowl, combine the carrots and cucumber, along with salt some and lemon juice and allow it to sit for about 10 minutes
rice noodles - thin variety(100 grams)salt(1/2 teaspoon)salt - to tastesalt - to sprinklesalt - to tastelemon juice(1/2 teaspoon)teaspoons lemon juice(2)carrots (gajjar) - cut into juliennes(2) - 16
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
rice noodles - thin variety(100 grams)onions - thinly sliced(3)tofu - cut into rectangles(150 grams)roasted peanuts (moongphali)(1/4 cup)sprig coriander (dhania) leaves(2)carrots (gajjar) - cut into juliennes(2)english cucumbers - sliced into ribbons lengthwise(2)spring onion greens - cut lengthwise(1/3 cup) - 17
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
rice noodles - thin variety(100 grams) - 18
You can serve Vietnamese Pitaya & Calamansi Sorbet Recipe (Dragon Fruit & Small Lime Sorbet) as dessert, to finish of the meal with
Rate this recipe
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