Rice noodles with tofu puffs, Asian herbs and nuoc cham

AT A GLANCE

  • Serves 4 people

  • 1 kg fresh rice noodles (see note)
  • 150 gm tofu puffs (see note)
  • To serve: Vietnamese mint, purple basil and coriander
  • To serve: thinly sliced spring onions
  • To serve: coarsely chopped roast peanuts
  • To serve: fried shallots
  •  
  • Nuoc cham
  • 60 ml (¼ cup) lime juice
  • 60 ml (¼ cup) fish sauce
  • 60 ml (¼ cup) rice vinegar
  • 2 tbsp caster sugar
  • 1 small red chilli, finely chopped
  • 1 garlic clove, finely chopped
01   For nuoc cham, combine ingredients in a small bowl, stir to dissolve sugar and set aside.
02   Cook noodles in boiling salted water until al dente (1-2 minutes), drain, refresh under cold running water and drain well.
03   Divide noodles among serving bowls, then arrange tofu puffs, herbs and spring onion in bowls. Drizzle with nuoc cham, scatter with peanuts and shallots and serve.
Note Fresh rice noodles and tofu puffs are available from Asian grocers.

This recipe is from the January 2011 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES

Photography:

DEAN WILMOT

Styling:

EMMA KNOWLES

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