Vegan Vietnamese Vermicelli Salad

Total time1 hr

Prep time25 min

Cook time15 min

4.9

(29)

This bowl is a full sensory experience — cool rice vermicelli, crisp fresh vegetables, a riot of herbs, and golden pan-seared tofu, all tied together with a punchy lime-and-chili dressing that hits every note at once. The dressing is the real star here: vegan fish sauce, fresh lime juice, sugar, garlic, and sliced Thai chili come together into something bracingly sour, salty, and just a little sweet. Traditional versions of this dish rely on fish sauce, which is an automatic dealbreaker for plant-based eaters, but swapping in vegan fish sauce keeps all that deep, savory complexity without any animal products. The tofu gets pressed, marinated in soy sauce, and seared until each cube is deeply golden and satisfying — proof that you don't need meat to get that craveable, slightly chewy bite. A triple herb situation of mint, cilantro, and Thai basil makes every forkful feel fresh and aromatic in a way that's hard to beat. This recipe serves four, making it a great option for a weeknight dinner that feels a little special without requiring much effort at all.

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Ingredients

4 servings

For the tofu

14 oz extra-firm tofu
2 tbsp soy sauce
1 tbsp neutral oil

For the dressing

⅓ cup fresh lime juice (from about 3 limes)
3 tbsp vegan fish sauce
2 tbsp sugar
¼ cup warm water
1 clove garlic, minced
1 red thai chili, thinly sliced

For the salad

8 oz rice vermicelli noodles
2 cups shredded romaine lettuce
1 medium carrot, julienned or grated
1 medium cucumber, halved lengthwise and thinly sliced
1 cup bean sprouts
½ cup fresh mint leaves
½ cup fresh cilantro leaves
¼ cup fresh thai basil leaves
3 scallions, thinly sliced (green parts only)

For serving

¼ cup roasted peanuts, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Drain the tofu and press it firmly between several layers of paper towels or a clean kitchen towel, pressing down with your hands or a heavy skillet for at least 20 minutes, until most surface moisture is removed. Cut the pressed tofu into 3/4-inch cubes.
2
Toss the tofu cubes with the soy sauce in a bowl and let them sit for 5 minutes while you heat the oil in a large skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden and release easily from the pan. Flip and cook for another 3–4 minutes, until golden on the second side. Transfer to a plate.

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