Last night's dinner was a little bit of a disappointment. I haven't actually had Vietnamese food other than what I've cooked, but this just seemed pretty boring. I don't know. I can't pinpoint what went wrong here, but it just seemed meh. I wouldn't make it again.
Rice Noodle Salad with Vegetables and Tofu
Cooking Light, July 2002
Rice noodle salads are found on almost every Vietnamese restaurant menu. The addition of sauteed summer squash, red bell pepper, and tofu gives the dish added texture and flavor. Look for baked tofu in health food stores or in the produce section of large supermarkets.
4 ounces rice noodles
1/4 cup chopped fresh mint
1/4 cup low-sodium soy sauce
3 tablespoons sugar
2 tablespoons chopped dry-roasted peanuts
6 tablespoons rice wine vinegar
2 serrano chiles, seeded and thinly sliced
2 garlic cloves, minced
2 teaspoons dark sesame oil
2 cups yellow squash, thinly sliced
2 cups sliced red bell pepper
1 1/4 cups zucchini, thinly sliced
3 cups sliced green cabbage
2 cups fresh bean sprouts
1/2 cup chopped green onions
12 ounces baked tofu, cubed
1. Cook noodles according to package directions; drain.
2. Combine mint and next 6 ingredients (mint through garlic). Combine half of mint mixture and noodles in a large bowl.
3. Heat oil in a large nonstick skillet over medium-high heat. Add squash, bell pepper and zucchini; sauté 4 minutes. Add cabbage and remaining ingredients, sauté 3 minutes.
4. Arrange noodle mixture on a platter, top with tofu mixture. Drizzle with remaining mint mixture.