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  • Course

    Main

  • Prep time

    15 Mins

  • cook time

    10 Mins

  • servings

    4

  • Author

    @anettvelsberg

Ingredients

Dressing

  • 2 tbsp rice vinegar
  • 3 tbsp lime juice
  • 3 tbsp vegan fish sauce
  • 2 tbsp maple syrup
  • 2 tsp grated ginger
  • 2 tsp sliced red chili

Salad

  • 1 cup carrots, tightly packed, julienned
  • 1½ cups cucumber, tightly packed, julienned
  • ¼ cup spring onions, chopped
  • 8.8 oz block smoked tofu, cubed (optional)
  • 3 tbsp mint leaves, finely chopped
  • ¼ cup cilantro, roughly chopped
  • ⅓ cup roasted peanuts, roughly chopped, plus more to serve

product used in the recipe

Organic Traditional Pho Rice Noodles

  • 1

    Prepare noodles according to directions on package. Drain, rinse under cold water, and set aside.

  • 2

    In a large bowl, whisk together dressing ingredients. Add noodles, carrots, cucumber, spring onions, tofu (if using), mint, cilantro, and peanuts. Toss until evenly distributed.

  • 3

    To serve, divide salad between bowls and top with more peanuts. Serve immediately.

product used in the recipe

Organic Traditional Pho Rice Noodles

Instruction video

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