Gỏi bún đậu hũ
Bữa trưa • Việt Nam
How to Make Vietnamese Noodle Salad with Tofu (Traditional & Healthy Version)
Vietnamese Noodle Salad with Tofu, known locally as 'Bún Tàu Hủ', is a vibrant and refreshing dish that showcases the best of Vietnam’s plant-based cuisine. Originating from bustling street markets and family kitchens across the country, this salad is a colorful medley of rice noodles, crisp vegetables, aromatic herbs, and golden pan-seared tofu, all tossed in a tangy, light dressing. Renowned for its harmonious balance of flavors—sweet, sour, salty, and spicy—this dish exemplifies the Vietnamese approach to creating meals that are both satisfying and health-conscious. What makes this noodle salad especially appealing is its versatility and focus on fresh, local ingredients. In Vietnam, it’s often enjoyed as a cooling lunch during the warm midday hours, providing nourishment without heaviness. The tofu acts as a plant-based protein, making the salad suitable for vegetarians, while the abundance of fresh herbs and vegetables offers a burst of nutrition and flavor. Each bite is a celebration of Vietnam’s culinary heritage, making it a perfect introduction to the country’s diverse food culture.
Ingredients(for 1 large bowl per person)
- 120g (dry) Rice vermicelli noodles (bún) (thin rice noodles)
- 200g Firm tofu (pressed and cut into cubes)
- 1 medium Carrot (julienned)
- 1 small Cucumber (julienned)
- 1 cup Bean sprouts (fresh)
- 1/2 cup Fresh mint leaves (Vietnamese mint or regular mint)
- 1/2 cup Fresh cilantro (roughly chopped)
- 2 tbsp Peanuts (roasted, crushed)
- 1 Lime (juiced)
- 2 tbsp Light soy sauce (or tamari for gluten-free)
- 1 tbsp Rice vinegar
- 1 tsp Maple syrup or honey (optional sweetener) - optional
- 1 small Chili (sliced, optional for heat) - optional
- 1 clove Garlic (minced)
- 1 tsp Sesame oil - optional
Instructions
- 1
Cook the rice vermicelli noodles according to package instructions. Drain and rinse with cold water to stop cooking and prevent sticking.
7 minutes
Toss noodles with a few drops of sesame oil to keep them separated.
- 2
Press the tofu to remove excess water, then cut into bite-sized cubes. Pan-sear in a non-stick skillet over medium heat until golden on all sides.
10 minutes
For extra flavor, marinate tofu in a little soy sauce before pan-searing.
- 3
Prepare the vegetables by julienning the carrot and cucumber. Wash and drain the bean sprouts, mint, and cilantro.
5 minutes
Use a mandoline for even, thin vegetable strips.
- 4
In a small bowl, whisk together lime juice, light soy sauce, rice vinegar, maple syrup or honey (if using), minced garlic, and chili. Adjust seasoning to taste.
3 minutes
Balance the dressing to your preferred level of sweetness and tang.
Why This Dish is Healthy
This dish is an excellent healthy lunch option due to its reliance on fresh, minimally processed ingredients. Tofu offers complete protein for vegetarians, while the abundance of raw vegetables increases fiber intake, aiding in digestion and satiety. The use of a light, homemade dressing avoids the excessive calories and additives found in store-bought dressings, making this a wholesome, balanced meal.
Vietnamese Noodle Salad with Tofu is packed with plant-based protein from tofu, complex carbohydrates from rice noodles, and a rich array of vitamins and minerals from fresh vegetables and herbs. Mint and cilantro provide antioxidants, while peanuts add healthy fats. This meal is naturally low in saturated fat and cholesterol-free, supporting heart and digestive health. The light dressing keeps sodium and sugar levels moderate.
Pro Tips
- 💡Tip 1: Use freshly pressed tofu for the best texture and flavor.
- 💡Tip 2: Chill the noodles before serving to enhance the salad’s refreshing qualities.
- 💡Tip 3: Toast peanuts before crushing for extra aroma and crunch.
Storage & Serving
Store undressed salad and tofu in airtight containers in the refrigerator for up to 2 days. Keep dressing separate and add just before serving to maintain freshness and prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 390.0 kcal |
