Lemongrass Vermicelli Salad
Total Time
25 minutes
Prep Time
20 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(19)
Ingredients
4-6 servings
- Lemongrass Sauce:
- 1–2 tablespoons lemongrass paste, or 2 tablespoons freshly grated lemongrass (white parts only)
- 2 cloves garlic
- 1/4 cup fish sauce
- 1/4 cup + 2 tablespoons vegetable oil
- 1/4 cup lime juice (3-4 limes)
- 2 tablespoons rice vinegar
- 2–3 tablespoons brown sugar
- 1 tablespoon roasted red chile paste (I used this kind but you can use whatever will give you some heat)
- Vermicelli Salad:
- 1 package vermicelli or thin rice noodles (about 8 ounces)
- 2 large carrots, shredded or julienne cut
- 1 cucumber, julienne cut
- 1 cup fresh mint
- 1 cup fresh cilantro
- 1/2 cup chopped peanuts
- 1 lb. cooked tofu, shrimp, or chicken (or whatever protein you like)
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Preparation
Step 1
Sauce: Make the sauce by blending in a food processor or shaking together in a jar.
Step 2
Noodles: Cook vermicelli according to package directions. Rinse well with cold water to cool and remove starchiness. Drain well. Toss noodles with about half of the sauce.
Step 3
Pretty Serving Method: Plate individual servings of noodles in a bowl and top with the tofu, carrots, mint, etc. Spoon extra sauce over the top.
Step 4
Meal Prep Serving Method: Toss all the noodles with the tofu, peanuts, and carrots (leave out the cucumber and herbs – they will get soggy). Add a little more sauce as needed and store in the fridge. When you’re ready to eat, serve up your pre-mixed stuff with some fresh cucumbers, herbs, and extra sauce.
Step 5
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Chef's notes
I cooked my tofu by frying it in a skillet with some oil and soy sauce. Other methods for cooking tofu that we love can be found here. Poached or sautéed shrimp or chicken would also be great – just use what you have / what you like.
The sauce can be made several days in advance and stored in the fridge (i.e. prep on Sunday for your dinner on Tuesday).
