Vermicelli noodle salad bowls from Vietnamese Vegetarian: Simple Vegetarian Recipes From a Vietnamese Home Kitchen (page 137) by Uyen Luu

  • caster sugar
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  • spring onions
  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    Can substitute pistachios or cashews for peanuts, lemons for limes, and vegan fish sauce or Yondu vegetable umami sauce for perilla sauce. See recipe for topping suggestions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Black bean aubergines (Cà tím xào sốt tương đen); Salt and pepper tofu (Đậu hủ xốc muối tiêu); Grilled aubergines with spring onion oil (Cà tím nướng mỡ hành); Asparagus egg terrine (Trứng chưng); Sweet and sour vegetable stir-fry (Rau xào chua ngọt); Lemongrass tofu (Đậu hũ kho sả); Sweet potato and celeriac chips wrapped in betel leaves (Lá lốt cuộn rau củ); Vegan Vietnamese sausage (Chả lụa chay); Vegetable spring rolls (Chả giò chay); Turmeric and dill tofu (Chả cá lã vọng chay)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pistachios or cashews for peanuts, lemons for limes, and vegan fish sauce or Yondu vegetable umami sauce for perilla sauce. See recipe for topping suggestions.

  • Tealismyname on August 24, 2025

    A really decent base with some excellent options to bulk it out. I enjoyed the dressing too. Comes together rather quickly

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