This recipe is a play on a very popular Vietnamese dish, generally made with pork. My youngest who loves Vietnam, also loves this famous Hanoi salad, so thought I would include it here. It is a particularly suitable bowl to enjoy during a heatwave.
Most ingredients are raw and there is limited cooking, which is always nice when you feel like you’re in an oven already. For me it’s a home dish, as I don’t usually carry all the dressing ingredients in the caravan (you could take it ready-made in a jar).
I prepare all prior to cooking the tofu and noodles.
Prep and Cook Time: 1 hour
Cookware: Wok or frying pan and a noodle saucepan
- 200g tofu – cubed and dusted in cornflour and a little salt
- 150g udon / rice noodles
- 2 carrots – batons or grated
- 8cms cucumber – batoned
- 1/2 red / yellow pepper – cut in strips
- 2 handfuls salad leaves
- mint and coriander and basil – lots
- 1 generous tbsp soy sauce
- 1 generous tbsp mirin
- 1/2 tbsp sesame oil
- 1/2 tsp fish sauce (more if you love it)
- 1 tbsp sugar
- 1 tsp honey (I like sweet)
- 1 garlic clove – crushed
- chilli (to taste) – flakes or fresh
- 1 lime – juiced
- 1 tbsp warm water to mix
- 2 tbsp peanuts – chopped
- 1 tbsp sesame seeds – toasted in a dry pan
- 2-3 spring onions – chopped
- lime wedges (if wanted)
- extra herbs (if wanted)
Firstly, prepare the tofu and put aside until ready to fry.
Then arrange the salad ingredients in your bowls, leaving space for noodles.
Next, prepare the dressing.
Just before mealtime, cook the noodles, as per instructions and heat a tbsp of oil in the wok or frying pan. Fry the tofu until golden and crispy.
Once all the elements are ready it’s time to assemble.
The salad ingredients are already arranged in your bowls, so place the noodles in their space, top with the warm crispy tofu, spoon the dressing over the whole dish and sprinkle with chopped peanuts and sesame seeds – a very delicious combination. Lime wedges if desired.