Vietnamese
Vietnamese - Salads and Rolls
Bean Curd Salad and Rolls
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 300g firm tofu, sliced into strips
- • 12 rice paper sheets
- • 1 cup rice vermicelli, cooked
- • 1 cup shredded lettuce
- • 1/2 cup bean sprouts
- • 1/2 cup mint and coriander
- • 1/3 cup nuoc cham for dipping
Preparation Steps
1
Phase 1
Press and slice the tofu; cook the vermicelli; prep the herbs and vegetables.
2
Phase 2
Pan-fry the tofu strips until golden and crisp on all sides.
3
Phase 3
Dip a rice paper sheet in warm water for a few seconds.
4
Phase 4
Layer tofu, noodles, lettuce, sprouts, and herbs, then roll tightly.
5
Phase 5
Serve with nuoc cham for dipping.