• Course

    Main Course

  • Prep time

    15 Mins

  • cook time

    10 Mins

  • servings

    4

Ingredients

Dressing:

  • 2 tbsp rice vinegar
  • 3 tbsp lime juice
  • 3 tbsp vegan fish sauce
  • 2 tbsp maple syrup
  • 2 tsp grated ginger
  • 2 tsp sliced red chili

Salad:

  • 1 cup carrot tightly packed, julienned
  •  cups cucumber tightly packed, julienned
  • ¼ cup spring onion chopped
  • 1 8.8 oz block smoked tofu, cubed (optional) smoked tofu, cubed (optional)
  • 3 tbsp mint leaves finely chopped
  • ¼ cup cilantro roughly chopped
  •  cup roasted peanuts roughly chopped, more to serve

products used in the recipe

Organic Traditional Pho Rice Noodles

  • 1

    Prepare noodles according to package directions. Drain and rinse under cold water. Set aside.

  • 2

    In a large bowl, whisk together all the dressing ingredients. Add the noodles, carrot, cucumber, spring onion, tofu (if using), mint, cilantro and peanuts. Toss until evenly distributed.

  • 3

    To serve, divide salad between bowls and top with more peanuts. Serve immediately.

  • 4

    Enjoy!

products used in the recipe

Organic Traditional Pho Rice Noodles

Instruction video