Ingredients

The following ingredients have 4 Servings
  • 1 kg fresh rice noodles (see note)
  • 150 gm tofu puffs (see note)
  • To serve: Vietnamese mint, purple basil and coriander
  • To serve: thinly sliced spring onions
  • To serve: coarsely chopped roast peanuts
  • To serve: fried shallots
  • 60 ml lime juice (¼ cup)
  • 60 ml fish sauce (¼ cup)
  • 60 ml rice vinegar (¼ cup)
  • 2 tbsp caster sugar
  • 1 small red chilli, finely chopped
  • 1 garlic clove, finely chopped

Instruction

  • For nuoc cham, combine ingredients in a small bowl, stir to dissolve sugar and set aside.
  • Cook noodles in boiling salted water until al dente (1-2 minutes), drain, refresh under cold running water and drain well.
  • Divide noodles among serving bowls, then arrange tofu puffs, herbs and spring onion in bowls. Drizzle with nuoc cham, scatter with peanuts and shallots and serve.