Ingredients
- For Nước Chấm Chay:1/2 cup Lee Kum Kee gf soy sauce1/2 red chilli4-5 garlic clovesJuice of 1 lime1/2 cup sugar1 cup boiled water (+ more for cooking noodles)
- 1 carrot
- 1 cucumber
- 6 leaves of fresh mint
- 100g vermicelli noodles
- 1/2 block of extra firm tofu
- 3 pre-made frozen spring rolls
- Salt and white pepper to taste
- Vegetable oil (for cooking)
- To garnish: crushed roasted peanuts, fried garlic and/or onion and fresh bean shoots (not pictured).
Method
- First, put your frozen spring rolls into the oven and cook according to packet directions (they generally take 10-15 minutes) while you prepare other ingredients.If you are making this from scratch / not concerned about time, make your own veitnamese spring rolls using Valcom rice paper wrappers. If making gluten free, leave out spring rolls entriely or buy gf-specific.
- Boil 1-2 litres of water and begin to heat 2cms of vegetable on medium-to-high heat in non-stick pan. Place vermicelli noodles in bowl or container, add boiled water and allow to sit for 4-5 minutes to cook. Drain and add to serving bowl.
- To make your Nước Chấm Chay (sweet Vietnamese dipping sauce), finely dice your 1/2 red chilli and 4-5 garlic cloves. Add your 1/2 cup Lee Kum Kee gf soy sauce, juice of 1 lime and 1 cup boiled water in a jar or container. Combine and allow to cool for serving.Note: Traditionally, Nước Chấm Chay uses fish sauce instead of soy. If not making gluten free, use regular soy sauce. Once made, Nước Chấm Chay can be stored in an airtight jar in the fridge for 2-3 weeks.
- Cut your tofu into cubes. Shallow fry until evenly browned in non-stick pan. Remove from heat (I place tofu on absorbent towel to soak up excess oil). Remove to bowl and add salt and white pepper to taste.
- Julienne carrot and cucumber. Finely dice fresh mint. Combine and mix with noodles.
- Remove spring rolls from oven, cut in halves.
- Serve noodle / vegetable mix in bowls.Add tofu and spring rolls on top. Lightly drizzle with Nước Chấm Chay (it packs a sweet, spicy and tangy punch!) and add garnishes.
Product used in recipe
- Lee Kum Kee - Gluten Free Soy Sauce
