Vietnamese Tofu-Noodle Lettuce Wraps

March/April 2009

Your rating: None Average: 3.7 (30 votes)

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.

"I made this as written and was disappointed. Perhaps if I had heeded other reviewers' suggestions to use less water and/or add some hoisin it would have been better. As it was, I found the dressing to be very thin, and other than a...
Vietnamese Tofu-Noodle Lettuce Wraps

7 Reviews for Vietnamese Tofu-Noodle Lettuce Wraps


This was very good. I made it with oyster sauce, since that's what I had on hand, so it affected the flavor of mine somewhat. But I would recommend using slightly less water for the sauce than called for in the recipe, and a bit more fish or oyster sauce to kick up the flavor. Otherwise, this was really fresh and delicious. I will definitely make it again.


I ditched the lettuce and just ate it as a noodle dish. It was delicious, although I didn't like the spice from the pepper flakes, so I would leave that out next time. I mixed the leftovers with extra hoisin sauce to add more flavor.


Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner