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Viet Noodles With Fresh Herbs or a Sort of Bun

This is a riff on bun, the vivid Viet rice noodle salad. It’s wildly versatile, relying on fresh vegetables and fresh herbs by the handful. Nuac cham, the traditional sauce, features fish sauce. I’ve substituted vegetarian mushroom oyster sauce. You can also use easier to find soy sauce. Switch out the red cabbage, red pepper and carrots used here for any shredded or finely chopped vegetables you like. I used what I had in my CSA box and they’re pretty.
Servings 4

Ingredients
  

  • 1/4 cup fresh lime juice — about 3 juicy limes
  • 2 cloves garlic crushed
  • 2 tablespoons sugar
  • 1 tablespoons sambal oelek*
  • 1-1/2 teaspoons vegetarian mushroom oyster sauce **
  • 4 teaspoons peanut grape seed or other neutral oil
  • 4 ounces firm tofu pressed, blotted dry and cut into bite-sized cubes
  • 1/2 head red cabbage shredded
  • 2 carrots shredded or chopped into matchsticks
  • 1 red pepper shredded or chopped into matchsticks
  • 4 ounces rice noodles or whole wheat angel hair pasta
  • 1 handful fresh mint leaves
  • 1 handful fresh cilantro
  • 1 handful fresh Thai basil or other basil chopped
  • 1 handful fresh parsley chopped
  • for optional garnish:
  • 1 handful scallions chopped
  • 1/3 cup roasted cashews chopped

Instructions
 

  • Make the nuac cham. Whisk lime juice, garlic, sugar, sambal oelek, vegetarian mushroom oyster sauce or soy sauce and 2 teaspoons of oil together in a small bowl, just until sugar dissolves. Set aside.
  • In a large pot of boiling water, cook noodles according to package directions. Give rice noodles a stir to prevent clumping, and take care not to overcook. You want them al dente, not mushy. Drain noodles and set aside.
  • In a wok or large skillet, heat remaining 2 teaspoons of oil over medium-high heat. Add tofu cubes and cook about 3 to 5 minutes, until the tofu turns golden and slightly crusty. Very nice. Add the shredded cabbage, carrots and red pepper and cook another minute or two, just until vegetables soften.
  • Add the noodles and pour nuac cham over all. Combine gently with a large spoon. Scatter the mint, cilantro, basil and cilantro on top and dance this mess around.
  • Garnish with chopped cashews and scallions, if desired.