Vietnamese Rice Noodle Salad with Lemongrass Tofu

This Vietnamese Noodle Salad is made with thin vermicelli rice noodles, crunchy vegetables and fresh herbs, tossed in a refreshing chili lime dressing!

This Vietnamese Noodle Salad is light, tangy and refreshing, making it the perfect summer salad. The fresh crunchy vegetables paired with cold noodles and crispy fried tofu is delectable. This is often eaten as the main course but if you want to prepare it for sharing, do this – chop the tofu into tiny cubes and shred any vegetables you’re using before tossing them together.

This salad is best when served at room temperature (we don’t want the tofu to be cold!). If you plan on reheating this, simply heat up the tofu separately but the salad can be eaten cold.

What You Need to Make This

• thin rice vermicelli noodles – this can easily be prepared by soaking in hot water for a few minutes. Read the package instructions for the exact steps.
• vegetables – cucumber, carrot are the best! Daikon works too.
• garnish – chili, lime, dry roasted peanuts.
• a good dressing – my chili lime dressing will literally blow your mind!
• protein – we’ll be making a spicy lemongrass tofu for this salad.

This recipe heavily uses Vietnamese Sate Sauce that you can find how to make here.

It can also be easily made gluten free by substituting your soy sauce with gluten free soy sauce, tamari or coconut aminos.