Fried egg noodle, tofu and vegetable salad

Fried egg noodle, tofu and vegetable salad

Thập nhị nhân duyên

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

The old imperial capital, Hue, is also the centre of Buddhism in Vietnam. This dish is a good example of the local Buddhist vegetarian cuisine.

The salad should be dressed at the table to preserve the crispness of the fried noodles and tofu.

Ingredients

Quantity Ingredient
vegetable oil, for frying
300g firm tofu
150g fresh egg noodles
300g pickled lotus roots
1 cucumber, cut into strips 5 cm long
1/4 red cabbage, cut into long thin strips
1 carrot, cut into strips
mint
coriander

Dressing

Quantity Ingredient
40ml light soy sauce
40ml lime juice
1 tablespoon sugar
1 long red chilli, seeded and thinly sliced
2 garlic cloves, chopped

Method

  1. Heat about 2 cm of oil in a wok or a large saucepan. Pat the tofu dry with paper towel. When the oil is hot, fry the tofu in batches until it turns lightly golden and floats to the surface. Using a slotted spoon, remove the tofu and drain well on paper towel.
  2. Now fry the noodles in batches until crispy. Remove from the hot oil and also drain on paper towel.
  3. Rinse the lotus roots to remove some of the pickling liquid. Drain well and pat dry. Cut the lotus roots lengthways into four pieces.
  4. For the dressing, combine the soy sauce, lime juice and sugar with 80 ml water and stir until the sugar has dissolved. Stir in the chilli and garlic.
  5. Arrange all the salad ingredients on a large plate. Serve the dressing on the side.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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