Here we toss rice noodles with crunchy vegetables, fresh herbs, tofu and a light, sweet, tart and salty Vietnamese dressing flavored with fish sauce and wrap the mixture in lettuce leaves. For a vegetarian version, use reduced-sodium soy sauce or tamari in place of the fish sauce. Pass the mixture, lettuce leaves and sauce separately so everyone can make their own wraps.
4 servings, 2 wraps each
Active Time: 25 minutes |
Total Time: 25 minutes
2 ounces thin rice noodles, or rice sticks (see Note)
1/4 cup water
5 teaspoons fish sauce, (see Note)
2 tablespoons lime juice
1 tablespoon sugar
1/2-1 teaspoon crushed red pepper
8 ounces firm or extra-firm seasoned tofu, thinly sliced
1 medium carrot, cut into matchsticks
1 cup snow peas, trimmed and very thinly sliced
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
8 large leaves green-leaf lettuce
Bring a large saucepan of water to a boil. Add rice noodles (or rice sticks) and cook until just tender, about 3 minutes. Drain and rinse under cold water. Gently squeeze noodles to remove most of the water.
Meanwhile, combine 1/4 cup water, fish sauce, lime juice, sugar and crushed red pepper to taste in a small bowl.
Coarsely chop the noodles and combine in a large bowl with tofu, carrot, snow peas, basil and mint. Pour the sauce over the salad and toss to combine. To serve, spoon about 1/2 cup salad onto each lettuce leaf and roll up.
Per serving :
6 g Fat;
1 g Sat;
0 g Mono;
0 mg Cholesterol;
23 g Carbohydrates;
14 g Protein;
2 g Fiber;
747 mg Sodium;
147 mg Potassium
Ingredient notes: Dried thin rice noodles (or rice sticks) are also called “bun” or “vermicelli-style” rice noodles. Look for them in the Asian section of well-stocked super markets or an Asian-foods market.
Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets.