Turmeric tofu with fresh dill and rice noodles (Dau hu cha cha ha noi chay) from Vegetarian Viet Nam (page 75) by Cameron Stauch

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Notes about this recipe

  • jenburkholder on August 15, 2020

    A delicious vegetarian version of cha ca. The sauce is a bit watery as written, so decrease the amount of liquid. I also omit the fermented tofu, as I can't stand it (personal aversion), and I cut the tofu thinner to get more surface area to fry. Other than that, though, it's juicy, chewy, crunchy, and flavorful. Nice in the winter as a bowl of sunshine without too many summery ingredients.

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