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Vietnamese Tofu-Noodle Lettuce Wraps

  • 25 m
  • 25 m
EatingWell Test Kitchen
“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.”


    • 2 ounces thin rice noodles, or rice sticks (see Note)
    • ¼ cup water
    • 5 teaspoons fish sauce, (see Note)
    • 2 tablespoons lime juice
    • 1 tablespoon sugar
    • ½-1 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
    • ¼ cup chopped fresh basil
    • ¼ cup chopped fresh mint
    • 8 large leaves green-leaf lettuce


  • 1 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.
  • 2 Meanwhile, combine ¼ cup water, fish sauce, lime juice, sugar and crushed red pepper to taste in a small bowl.
  • 3 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 ½ cup salad onto each lettuce leaf and roll up.
  • Tips: 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 supermarkets 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.
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