Here it is, another Vietnamese special, because I STILL haven’t got over how good Vietnamese food makes me feel (3 years on!).
If I had to choose one cuisine to eat for the rest of my life, with out a doubt Vietnamese would be it. If anyone has any restaurant recommendations over here in the UK please do share them in the comments.
Recipe serves 2
- 1/2 pack of vermicelli rice noodles
- 250g king prawns
- 1 pack of firm tofu
- 1 large carrot
- 1/4 red cabbage
- handful of fresh coriander
- 3 tablespoon fish sauce
- 2 cloves of garlic
- 1/2 red chilli
- sesame oil
- 2 tablespoon soy sauce
- 1/2 fresh lime juice
- dash water
- You’ll need 2 large bowls to serve.
- Start by slicing up your cabbage very thinly, and place half and half in each bowl. Using a julien peeler, grate your carrot into the bowls (if you don’t have a julien, use the thicker side of your grater) and mix into the cabbage.
- Drain any excess water from your tofu and chop into cubes.
- Heat up a tablespoon of sesame oil in a frying pan on high, and add your tofu in and you want it to start sizzling straight away. Cook the tofu, and use salad tongs to keep turning so each side of the tofu browns. Cook until each side is nice and golden brown (approx 8 minutes)
- In the meantime prepare your sauce, by slicing the garlic and chilli very finely and place in a ramekin, add all the liquid ingredients and stir well.
- Place the tofu aside and using the same pan, fry your prawns until cooked and lightly browned.
- Place your noodles into a large bowl and cover with freshly boiled water and leave to soak for a couple of minutes. Drain the water and run the noodles under cold water (stops the noodles from sticking together) and then drain off any excess water.
- Dish out the noodles over the cabbage and carrots, and serve up the prawns and tofu equally between the 2 bowls.
- Pour over the sauce, and then finish with a few sprinkles of coriander leaves and a squeeze of lime.
- Dig in using your chopsticks.