Lemongrass Vermicelli Salad is a summer highlight! It features strips of vermicelli, pan-fried tofu, fresh herbs and vegetables, and a lime- and lemongrass-based sauce that slides all over the plate.
The sacred magic grass. This salad is one of the most memorable in the summer, and it’s all thanks to its simple yet incredible lime and lemongrass sauce that slides all over the plate, coating every morsel of food and permeating every nook and cranny.
I love big, salty, sweet, subtle flavors, and though I’ve always questioned fish sauce, I can’t say how much I love this salad.
Like most of us, my favorite salad is made with noodles. Here, we use thin, fine rice noodles called vermicelli. It’s a versatile dish that supports the carb salad!
I also love a nice salad:
But listen—I also live an authentic life and don’t always have time to find something to eat before 3 p.m., let alone assemble a beautiful salad. You know what I mean?
So, I’m thrilled to present you with not just one, but two exciting salad choices.
- Beautiful approach: This is the image above.
- Preparation method: My most common method, as shown in the picture below.
With the pre-meal method, we cut our losses with a slightly less beautiful bowl, but we embrace some advanced assembly and have a rapid way to prepare lunch.
Or breakfast? I’m not just saying this: I woke up the next day and wanted this salad for breakfast.
I’m sure you’ll savor this summery feast of rich lemongrass and smooth sauces as much as I do.
- Sauce: Blend in a food processor or shake in a jar.
- Noodles: Cook noodles according to package directions. Rinse well with cold water to cool and remove starch. Drainage well. Stir the noodles with about half the sauce.
- Presenting the Dish: Create a visual feast by placing each portion of noodles in a bowl, topping it with tofu, carrots, mint, and more, and then generously pouring the extra sauce over the top.
- Prepare to serve: Toss the noodles with tofu, peanuts, and carrots (discard the cucumber and herbs—they’ll get soggy). Add a little more sauce as needed and store in the fridge. When you’re ready to eat, serve your ready-mixed items with fresh cucumbers, herbs, and extra sauce.
