From our cooks: Nuoc Cham Vietnamese Noodle salad and Crispy tofu


Nuoc Cham Vietnamese Noodle salad and Crispy tofu – 2 people

This recipe from our cooks is perfect after a long and crispy spring ride on your bike.


  • 300 grams of Vietnamese Vermicelli
  • 20 grams of fresh mint (Chopped)
  • 200 grams Silken Tofu
  • 500 grams fresh tomatoes (Chopped in cubes)
  • 5 spring onions (Chopped in rings)
  • 1 Teaspoon Turmeric
  • 20 grams of thick sweet Ketjap Medja
  • 5 grams of Olive Oil
  • 3 Garlic cloves (chopped)
  • 1 Red chilli pepper (chopped)
  • 3 tablespoons (coconut) sugar
  • Juice of 3 limes
  • 30 ml fish sauce


  • Baking Pan
  • Bowl
  • Kitchen paper

Preparation method:

  1. Make sure all the veggies are chopped and put them on the side.
  2. Follow the instructions on the Vermicelli Noodles package and cook them.
  3. After they are cooked, drain them and put them in a salad bowl.
  4. Mix all the ingredients for the Nuoc Cham Dressing, set the dressing aside in a bowl.
  5. Cut the Tofu into thick slices and tick off with some kitchen paper.
  6. Spread half of the dressing over the noodles and add the vegetables and mint to the bowl and mix it all together.
  7. Mix the other half of the dressing with the turmeric and ketjap and rub the Silken Tofu with it.
  8. Heat a baking pan on a high heat, add the olive oil and bake the tofu on both sides until it’s crispy.
  9. Top off the salad with the crispy tofu and enjoy!

Tip: you can also add other vegetables to the salad as long as they are thinly sliced (like cucumber or carrots).