Vietnamese Fresh Salad

I Know I say that a lot, but this one is for real one of my favorite salads! 

The weather today is not really “salady” but I am sure If you plan to make this recipe, sun will just show up on your window!

Serves 3-4 people


  • 10 chopped kefir lime leaves or ½ teaspoon dried kefir powder(optional-you can find in asian shops in fresh or frozen)
  • 2 garlic cloves, mashed
  • 1 medium eggplant, in cubes or thin slices(shitakes also work well in this recipe)
  • Chopped Leaves from carrot bunch(or chopped kale)
  • 1 Tbsp mushroom sauce(or just normal soy sauce)
  • 1 Tbsp soy sauce

Lemongrass marinated Tofu:

  • 200g firm tofu, sliced(tempeh is also great option)
  • 100g smoked tofu, sliced
  • 1 onion, sliced
  • 2-3 lemongrass stalks, grated 
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp mushroom sauce
  • 1 Tbsp soy sauce


  • ¼ cup water
  • 2 tbsp mushroom sauce(or soy sauce)
  • Juice from 1 lime
  • 1 tbsp palm sugar(coconut or brown sugar also work)
  • 1-2 chillis, desseded and chopped 
  • 1 garlic clove, mashed


  • 300g rice noodles
  • Romaine salad(or any other green salad)
  • Handful fresh mint
  • Fried onions(optional)
  • Sliced or grated carrots
  • Sliced cucumber


  1. Soak the rice noodles in cold water for about 4 hours(or less if you don’t have the time)
  2. Marinated Tofu: Mix all the ingredients together in a bowl and let it marinate overnight or just for 20 minutes if you don’t have the time;
  3. Eggplants: Heat a frying pan with a drizzle of olive oil and add the chopped eggplants with the mushroom and soy sauce; 
  4. Let it fry for about 3-4 minutes; 
  5. Add the rest of the ingredients  and let it cook with the lid one for about 5 minutes, Set aside; 
  6. Heat a non-stick frying pan with a drizzle of olive oil and fry the Tofu marinade(with the liquid) for about 15 minutes with the lid on until the oniond start to look transparent and the tofu has a golden color; 
  7. Sauce: Mix all the ingredients together in a small sauce pan and bring to a quick boil. Turn off the heat and set aside;
  8. Noodles: Bring 2L of water to a boil and add the rinsed rice noodles in. Turn off the heat, cover the pan and let the noodles in for about 3 minutes; 
  9. Rinse the noodles and set aside; 
  10. Finishing: Serve the noodles in a bowl, over the romaine salad with fresh mint leaves with the toppings around, drizzle some sauce, sprinkle some fried onions and it’s ready!

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