Vietnamese-Style Noodle Salad Bar
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Create your own Vietnamese-Style Noodle Salad Bar with fresh herbs, rice noodles, spicy tofu, and a sweet-savory dressing. This healthy, plant-based recipe is light, flavorful, and perfect for spring lunches, Easter gatherings, or weeknight dinners.
Equipment
- Large Pot
- Strainer or colander
- Cutting board and chef’s knife
- mixing bowls
- Whisk or fork
- Serving platter or shallow bowls
- Small individual bowls
- Tongs or salad servers
Ingredients
Salad Base
- 7 oz tofu (I use Trader Joe’s Baked Sriracha Tofu) cubed
- 1 cup shredded carrot
- 1 cup shredded cabbage or iceberg lettuce
- 1 red chili finely sliced
- 1 jalapeño finely sliced
- ½ cup fresh cilantro
- 2 scallions thinly sliced
- 1 cup bean sprouts
- 6.75 oz rice vermicelli noodles (I use Maifun Rice Sticks) cooked, rinsed, and drained
- Thai basil for serving
- mint for serving
- crushed peanuts for serving
Dressing
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp coconut aminos (or low sodium soy sauce)
- 2 tbsp hoisin sauce
- 1 tsp honey
Instructions
- Bring a large pot of water to a boil over medium-high heat.
- While waiting for the water to boil, dice the tofu into small cubes. Prepare the vegetables—carrot, cabbage, red chili, jalapeño, cilantro, scallions, Thai basil, and mint, and place each in a separate serving bowl.7 oz tofu (I use Trader Joe’s Baked Sriracha Tofu), 1 cup shredded carrot, 1 cup shredded cabbage or iceberg lettuce, 1 red chili, 1 jalapeño, ½ cup fresh cilantro, 2 scallions, Thai basil, mint
- In a small bowl, whisk together all the dressing ingredients. Drizzle half of the dressing over the cubed tofu and toss to coat. Reserve the remaining dressing for serving.2 tbsp rice vinegar, 1 tsp sesame oil, 2 tbsp coconut aminos (or low sodium soy sauce), 2 tbsp hoisin sauce, 1 tsp honey
- Add rice vermicelli noodles to the boiling water and cook for 1 to 2 minutes, stirring gently to prevent sticking. Drain and rinse under cold water. To serve, form small bundles of noodles by loosely wrapping them around your hand and placing them on a serving platter.6.75 oz rice vermicelli noodles (I use Maifun Rice Sticks)
- Arrange the noodle bundles on a platter and surround with bowls of tofu, shredded carrot, cabbage, red chili, jalapeño, scallions, cilantro, Thai basil, mint, bean sprouts, and crushed peanuts.1 cup bean sprouts, crushed peanuts
- Set out the reserved dressing and invite guests to build their own Vietnamese-style noodle salad using their favorite toppings.
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More About This Recipe
Cooking Tips
- If you’re short on time, buy pre-shredded carrots and cabbage.
- Not into tofu? Swap in grilled shrimp or shredded rotisserie chicken.
- Rinse your noodles well after cooking—they’ll stay light and won’t clump together.
- For a creamy twist, add a drizzle of almond butter or tahini to the dressing.
- Serve cold or at room temperature—it travels well for potlucks or lunches.
Kitchen Tools You’ll Need
- Large pot for boiling noodles
- Strainer or colander
- Cutting board and chef’s knife
- Mixing bowls (for toppings and dressing)
- Whisk or fork
- Serving platter or shallow bowls
- Small individual bowls (for each topping)
- Tongs or salad servers
Nutrition
Serving: 2cupsCalories: 320kcalCarbohydrates: 42gProtein: 13gFat: 11gFiber: 5gSugar: 6g
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