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Recipe Heather Teoh of Eat the Wind

Vietnamese Bun (Noodles) Salad with Tofu

Summer is the time for crisp, refreshing salads. This Vietnamese salad has everything – vegetables, herbs, protein, and carbohydrates.  Each component brings its own flavor to the mix, and when eaten together, you experience a burst of flavor that is both invigorating and satisfying. Carrots bring a natural sweetness to a dish that already has savory, tart and refreshing flavors!

Vietnamese Bun (Noodles) Salad with Tofu

Salad ingredients:

  • 1 packet, extra firm tofu, cut in half and sliced into 1 inch thick squares
  • 1 tablespoon grapeseed oil
  • 1 packet vermicelli rice noodles
  • 1 cucumber, peeled, seeded and cut into matchsticks
  • 2 large carrots, peeled and roughly shredded
  • 1 large handful of lettuce, shredded
  • 1 small handful of fresh basil, roughly chopped
  • 6-8 mint leaves, roughly chopped
  • 1 small handful cilantro, roughly chopped

Marinade Ingredients:

  • 2 tablespoons soy sauce
  • 1 teaspoon ginger powder
  • 2 garlic cloves, minced
  • 1 teaspoon sugar

Dressing Ingredients:

  • 2 limes, juiced
  • 4 tablespoons fish sauce
  • 2 tablespoons sugar
  • 4 garlic cloves, minced


  1. Marinade tofu squares for 2 hours in the refrigerator. Heat oil in a large pan and sauté the tofu squares until golden brown.
  2. Prepare dressing by combining lime juice, fish sauce, sugar and garlic in a small bowl. Whisk together.
  3. Bring 4 cups of water to a boil in a large pot. Add rice noodles and boil for 4-5 minutes until tender. Drain noodles and set aside to cool down.
  4. Toss the vegetables and herbs together in a large salad bowl. Divide them into 4 smaller bowls. Add the rice noodles next and top each bowl with tofu.
  5. Add the dressing to taste. The fish sauce makes the dressing rather salty, so add it 2 teaspoons at a time to ensure it’s to your taste.


For other recipes using carrots, visit these blogs:

Veggie & Cheese Wontons by Simple Food Healthy Life

Pan-seared Scallops with Carrot-Ginger Sauce by Tomatoes on the Vine.


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