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Ingredients:

• For the Carrots and Radish:

• ¾ C. rice vinegar

• ¾ C. water

• 2 T. sugar

• 2 slices ginger

• ½ jalapeno, sliced, optional

• 2 carrots, cut into matchsticks

• 1 C. radish, sliced

• --

• 1 block tofu, sliced into planks

• Rice flour, for dredging

• Oil for pan frying (3-4T)

• --

• Cooked Rice Stick

• --

• For Topping Garnish Plate:

• 4-5 ounces bean sprouts

• 1 C. shredded red cabbage

• ½ cucumber, cut into half moon slices

• 1 jalapeno, cut into thin slices

• 1 bunch cilantro, whole, but bottoms cleaned

• 2 oz. Vietnamese basil, whole, but bottoms cleaned

• Chopped peanuts

• Lime wedges

• Chili sambal

• Nuoc Cham, recipe follows


Preparation:

1. In a small saucepan, combine the vinegar, water, sugar, ginger, and jalapeno, if using. Bring to a boil. Place the cut carrot and radish in a bowl and pour over the boiling liquid. Set off to the side. When cool, remove from the liquid. Reserve the liquid.

2. Assemble the topping garnish plate and set aside.

3. Dust the tofu on each side with the rice flour and fry in the oil until brown and crispy on both sides. Remove and set aside.

4. Right before serving, toss the cooked rice stick in the reserved pickling marinade. Quickly drain and serve by putting some cooked rice stick in a bowl, then topping with pickled and raw vegetables and garnish, as desired. Serve with nuoc cham and pour over the vegetables and noodles before eating.


For the Nuoc Cham –

1 C. water

1/3 C. sugar

1 lime, juiced

1/3 C. fish sauce

2 T. rice vinegar

4 cloves garlic, minced

Thinly sliced chili, optional

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Combine all ingredients in a small bowl and stir until the sugar dissolves.