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Vietnamese Spicy Rice Noodle and Yuba Salad

Course Main Course, Salad
Cuisine Vietnamese
Servings 2


For the salad

  • 75 g thin rice noodles*
  • 75 g yuba (tofu skin) fresh or frozen
  • 1 medium carrot
  • 1 Lebanese cucumber
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 1/3 cup roasted peanuts
  • 1/3 cup fried shallots
  • Vegetable oil for deep frying

For the dressing

  • 2 red Thai chillies
  • 1 clove garlic
  • Pinch of salt
  • 1 1/2 tbsp brown sugar
  • 1 1/2 tbsp lime juice
  • 1/2 tbsp soy sauce
  • 1/2 tsp Maggi seasoning


To make dressing

  • Roughly chop the garlic and chill and add to a mortar and pestle with the pinch of salt and grind to a rough paste.
  • Add the brown sugar, lime juice, soy sauce and Maggi and stir to combine.

To make the salad

  • Peel the cucumber, cut in half length-ways and scrap out the seeds with a spoon. Cut each half into 1/2 cm moons on an angle and add to a large salad bowl.
  • Peel the carrot (if you want) and grate on the large holes of a box grater, or using a grater attachment on your mandolin**. Add this to the bowl with the cucumber.
  • If your herbs are still on stems, pick them off and add to the bowl with the veg.
  • On the stove top bring one pot of water to a boil, and heat another pot with the vegetable oil.
  • When the water boils add the noodles and cook for about 4-5 minutes, until just cooked through (I often test by pulling a stand out the pot and trying it). Dump the noodles into a colander and run under cold water to stop them sticking together and leave to drain.
  • Cut the yuba into triangles and when the oil has reached about 180°C, start deep frying them in small batches until they are nice and crispy, placing them on a paper towel lined plate to drain.
  • Add the noodles to the bowl with the veg and herbs, pour the dressing over the top and toss well. Add the fried yuba pieces and gently toss again.
  • Divide the salad onto plates, roughly chop up the peanuts and sprinkle over the top along with the fried shallots. Dig in!


Adapted from Serious Eats
*These rice noodles are spaghetti shaped, but are not vermicelli or glass noodles (a little thicker), but in saying this you're still going to get a tasty salad with a different shaped rice noodle.
**I have both a box grater and a mandolin with a julienne attachment. The two devices give you somewhat different textures with the carrot - the mandolin gives cleaner cuts and the carrot is less juicy, but also more crunchy - if that makes any sense. For this salad I prefer using my mandolin, but a box grater, or cutting in julienne by hand also works.
Don't let this salad sit too long, otherwise the yuba will get soggy. If you do want to plan ahead, just add the herbs and yuba right before serving.
As mentioned above, this dressing is also fantastic on a grated vegetable salad, and I urge you to play around with it!
Keyword Noodles, Vegan