Before lightly frying the tofu, the surface is dusted with turmeric and coated them with minced lemongrass and chili peppers. The fried tofu and vermicelli rice noodles sit on a bed of chopped lettuce and fresh aromatic herbs. The noodle bowl is dressed with a drizzle of a Vietnamese fish sauce mix before serving. This is an ideal summer dish that minimizes stove and prep time, yet doesn’t skimp on flavor.
Don’t go hungry – receive Viet & French recipes in your inbox!
Hello there! PLATED PALATE is my personal collection of Vietnamese & French recipes that I’ve cooked up from my little kitchen in France. I hope that my recipes will inspire you to fire up your stove and to experiment with new flavor profiles in your kitchen.