10 min prep time
5 min cook time
Serves 4 people
Nuts for Life - Vietnamese rice noodle salad with almonds


For the salad

  • 50g carrot, julienned
  • 50g cucumber, julienned
  • 20g lettuce, chopped
  • 110g dry vermicelli noodles
  • 150g firm tofu, sliced thickly
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 60g roasted almond, chopped
  • 2 sprigs mint, chopped
  • 2 sprigs coriander, chopped

For the dressing

  • 1 tbsp lime juice
  • 1 tsp rice vinegar
  • 2 tbsp fish sauce
  • 1 tbsp white sugar
  • 1 clove garlic, minced
  • 1 tsp red chilli, minced
  • 1 tsp canola oil

For garnishing

  • 1 tsp fried shallots


  1. In a small bowl, mix together dressing ingredients then set aside.
  2. Prepare vermicelli noodles according to packet instructions. Once the noodles have softened, drain the water and set aside for any excess to drain off.
  3. Heat olive oil in a small non-stick pan over medium heat. Pan fry tofu until the surface is brown, about 3-4 minutes. Add in soy sauce and gently stir to coat.
  4. Combine the salad and dressing ingredients together in a large bowl. Mix well.
  5. Divide noodles into two bowls then garnish with fried shallots and serve immediately.


This recipe can be made ahead and stored in the fridge to be served as a cold noodle salad the next day. If preparing ahead, mix in almonds and sprinkle fried shallots right before serving.


Recipe developed by Sarah Leung and Amanda Wong for Nuts for Life.
Nutrients per serve
Energy 2,257kJ
Protein 24.3g
Fat 28.7g
Saturated fat 3.2g
Carbohydrate 59.2g
Sugars 11.4g
Dietary fibre 3.1g
Sodium 1,841mg

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