Vietnamese Rice Salad
Vietnamese Rice Salad
Get this quick and easy recipe by Food Hero Winner - Debbie Wong
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 10 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • 3 cups cooked Rice, chilled
  • ½ block firm Tofu, cut into 1-inch cubes
  • 2 small Eggs (or 1 large)
  • 2 Scallions, sliced on diagonal
  • 1 small Carrot, grated or julienne
  • 2 big handfuls Mung bean sprouts
  • 1 juicy Lime
  • Rice vinegar
  • Light soy
  • Brown sugar
  • Fish sauce
  • 1 Thai Chillies (or to taste)
  • 1 clove Garlic (minced into paste)
  • 1 tablespoon grated Ginger
  • 1 handful Cilantro, chopped
  1. Combine lime, vinegar, chilli, soy, fish sauce, sugar, ginger, garlic in a bowl and mix. Add tofu, and let marinade.
  2. In a large bowl, combine rice, carrots, bean sprouts, and most of the scallions. Set aside.
  3. Crack eggs in a bowl and whisk. Season with salt
  4. Cook eggs in a hot pan, creating a flat omelette
  5. Transfer omelette to a cutting board and cut into thin strips
  6. Pour tofu/dressing mixture over rice mixture and toss to combine
  7. Taste for seasoning. Adjust
  8. Top with egg strips, chopped cilantro, and remaining scallions
  9. Serve at once!

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