Pinch of Yum · by Lindsay Ostrom★ 4.8
Lemongrass Vermicelli Salad
NUTRITION · PER SERVING25M COOK
CAL 37%·PRO 60%
CARBS 46G25% OF CAL
9G FIBER24G OTHER13G TOTAL SUGAR
FAT 54G65% OF CAL
8G SAT46G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A summer noodle salad with pan-fried tofu, fresh herbs, and vegetables tossed in a bright lemongrass and lime sauce. Fresh, aromatic, and satisfying.
mainvietnamesesaladtofu⚙️ food processordairy freegluten free
View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1-2 tablespoons lemongrass paste, or 2 tablespoons freshly grated lemongrass (white parts only)
- 2 cloves garlic
- 1/4 cup fish sauce
- 1/4 cup + 2 tablespoons vegetable oil
- 1/4 cup lime juice (3-4 limes)
- 2 tablespoons rice vinegar
- 2-3 tablespoons brown sugar
- 1 tablespoon roasted red chile paste (I used this kind but you can use whatever will give you some heat)
- 1 package vermicelli or thin rice noodles (about 8 ounces)
- 2 large carrots, shredded or julienne cut
- 1 cucumber, julienne cut
- 1 cup fresh mint
- 1 cup fresh cilantro
- 1/2 cup chopped peanuts
- 1 lb. cooked tofu, shrimp, or chicken (or whatever protein you like)
At a glance
PER SERVING · TIME 25M
CAL 37%·PRO 60%
CARBS 46G25% OF CAL
9G FIBER24G OTHER13G TOTAL SUGAR
FAT 54G65% OF CAL
8G SAT46G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 1608mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 617mg
- Calcium
- 507mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1608MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.