Can I prepare this salad ahead of time?
It's best to assemble and dress the salad just before serving to maintain freshness and texture. You can prepare the tofu, noodles, and chop vegetables in advance and store them separately.
LUNCH
Zesty Lemongrass Tofu & Vermicelli Noodle Salad (Bún Đậu Phụ Sả)
Discover a refreshing and satisfying Vietnamese salad featuring perfectly seasoned lemongrass tofu, tender vermicelli noodles, and a medley of crisp, fresh herbs. This vibrant dish is brought together with a bright, savory dressing, making it an ideal choice for a light yet flavorful meal.
HOW TO MAKE IT
Let's cook.
01
Press excess water from the tofu, then cut it into 1/2-inch cubes. In a bowl, toss the tofu with minced lemongrass and soy sauce, ensuring all pieces are coated.
02
Heat vegetable oil in a large non-stick skillet over medium-high heat. Add the seasoned tofu in a single layer and cook for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides.
03
While the tofu cooks, prepare the vermicelli noodles according to package instructions. Typically, this involves soaking them in hot water for 3-5 minutes until tender, then draining and rinsing with cold water to prevent sticking.
04
In a large serving bowl, combine the cooked vermicelli noodles, crispy lemongrass tofu, mixed fresh herbs, shredded lettuce, and sliced cucumber.
05
Pour the nuoc cham dressing over the salad ingredients. Toss gently to combine everything, ensuring the dressing is evenly distributed.
06
Serve immediately in individual bowls, garnished with additional fresh herbs if desired.
About This Recipe
Discover a refreshing and satisfying Vietnamese salad featuring perfectly seasoned lemongrass tofu, tender vermicelli noodles, and a medley of crisp, fresh herbs. This vibrant dish is brought together with a bright, savory dressing, making it an ideal choice for a light yet flavorful meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispiness, you can lightly coat the tofu in cornstarch before frying. Ensure your nuoc cham is well-balanced in sweet, sour, salty, and spicy flavors for the best result.
Easy Substitutions
If you don't have lemongrass, a pinch of lemon zest and ginger can offer a similar aromatic note. For a gluten-free option, use tamari instead of soy sauce. Any firm white fish or chicken can replace tofu for a non-vegetarian version.
Storage & Reheating
Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Dress just before serving to prevent the noodles and vegetables from becoming soggy.
Serving Suggestions
Serve this salad as a light lunch or dinner. It pairs wonderfully with Vietnamese spring rolls or crispy fried wontons. A side of pickled carrots and daikon can add an extra layer of tang and crunch. For a heartier meal, add some crushed peanuts or fried shallots on top.
Common Mistakes
Overcrowding the pan when frying tofu leads to steaming instead of crisping; cook in batches if necessary. Not pressing enough water from the tofu results in soggy tofu. Overcooking vermicelli noodles makes them mushy; follow package directions carefully. Not rinsing vermicelli noodles after cooking can make them stick together. Using too little or too much dressing can throw off the flavor balance.
Frequently Asked Questions
What kind of vermicelli noodles should I use?
Look for thin, white rice vermicelli noodles, often labeled 'bún' in Vietnamese markets.
Can I bake the tofu instead of frying?
Yes, for a healthier option, you can bake the seasoned tofu at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and firm.
MORE TO KNOW
Achieving perfectly crispy tofu is key to this dish. After pressing, ensure the tofu is as dry as possible. Frying in a single layer without overcrowding the pan allows for even browning and crisping. If your pan isn't large enough, cook the tofu in batches. The nuoc cham dressing is the heart of Vietnamese salads; consider making a fresh batch for optimal flavor. You can adjust the spice level by adding more or less chili.
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