Wusthof Vietnamese Noodle Salad — a plant-based Other recipe by BOSH!
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Wusthof Vietnamese Noodle Salad

This Vietnamese noodle salad is one we come back to again and again, especially when we want something that feels fresh and exciting but still properly satisfying. It's got everything: crispy golden tofu, bright herbs, chewy noodles, and a dressing that's tangy, a little sweet, and just the right amount of punchy. The textures alone are worth making it for. It's the kind of meal that looks impressive on the table but is genuinely doable at home in about 40 minutes. Make this tonight and we promise you'll be planning when to have it again before you've even finished the bowl.

Cook: 40 min
Serves 2

Before You Start

  • Tofu press (or use heavy weight & tea towels)
  • Large frying pan
  • Microplane or fine grater
  • Small bowl for dressing
  • Mixing bowl for noodles
  • Large mixing bowl for salad
  • Dry pan for toasting peanuts
  • Press tofu for at least 10 minutes (or 30 minutes between tea towels with weight)

Ingredients

  • 1 x 280g block of firm tofu
  • 2 medium carrots
  • 1 cucumber
  • 4 spring onions
  • 10g fresh mint
  • 30g coriander leaves
  • 1 romaine lettuce
  • 200g rice vermicelli noodles
  • 1 red chilli
  • salt to taste
  • vegetable oil for frying
  • 2 tbsp caster sugar
  • 1 tsp dried chilli flakes
  • 2 tbsp rapeseed oil
  • 4 tbsp rice vinegar
  • 4 tbsp light soy sauce
  • 5cm piece of fresh ginger grated
  • 1 garlic clove
  • 25g salted peanuts
  • 1 lime

Method

1

Cook the tofu

  • Press the tofu for at least 10 minutes using the tofu press or for at least 30 minutes placed between two clean tea towels with a heavy weight on top
  • Place the pressed tofu on its side and cut it lengthways into 4 sheets
  • Pour oil into the large frying pan until it’s 1cm deep and place over a medium heat
  • Lay the tofu sheets in the hot oil and fry on both sides until golden brown and crispy
  • Transfer to the plate lined with kitchen paper to drain
  • Cut the tofu sheets into matchsticks
  • Season with a little salt and set aside
2

Prepare the vegetables and herbs 

  • Peel, trim and shred the carrots into matchsticks
  • Cut the cucumber in half lengthways, scoop out the watery seeds and cut into matchsticks
  • Trim the spring onions, cut them into 5-cm lengths and finely slice
  • Cut the lettuce lengthways into quarters and cut out the white centres
  • Shred the leaves
  • Pick the herb leaves, discard the mint stems and finely slice the coriander stems
  • Trim and finely slice the chilli
  • Cut the lime into wedges
3

Prepare the peanuts and noodles 

  • Put the peanuts in a dry pan and fry over a medium heat until golden Cook the noodles
  • Place the noodles in a bowl, cover with boiling water and leave to soak for 8 minutes
  • Drain and return to the mixing bowl
  • Cover with cold water and leave to soak for 1 minute
  • Drain
4

Make the dressing 

  • Peel and finely grate the ginger and garlic
  • Add to a small bowl along with the rest of the dressing ingredients
  • Stir to combine
5

Build the salad 

  • Put the carrot, cucumber, spring onion, lettuce, half the coriander, half the mint and three quarters of the dressing into a bowl and toss to coat
  • Divide between serving bowls
  • Sprinkle over the remaining herbs, the chopped red chilli and toasted peanuts
  • Drizzle over the remaining dressing
  • Top with the tofu matchsticks and serve immediately with lime wedges

Tips & Variations

  • Press the tofu properly: We know it feels like an annoying extra step but trust us on this one. The longer you press it, the crispier it gets. 30 minutes under a heavy weight makes a real difference.
  • Taste and adjust the dressing: Vietnamese dressings are all about balance, so give it a taste before you pour it on. A little more lime, a little more sweetness, or an extra splash of soy can completely change the vibe.
  • Serve it straight away: This salad is best eaten fresh while the tofu is still crispy. If you're prepping ahead, keep the dressing, noodles, and tofu separate and bring it all together just before eating.

Why This Works

The trick here is getting the tofu properly crispy before anything else. Pressing it well and frying it in enough oil means you get that golden, almost chewy crust that holds up against the dressing without going soggy. That contrast between the crispy tofu and the cool, fresh noodles and herbs is what makes this one sing.