Here we toss rice noodles with crunchy vegetables, fresh herbs, tofu and a light, sweet, tart and salty Vietnamese dressing flavored with fish sauce and wrap the mixture in lettuce leaves. For a vegetarian version, use reduced-sodium soy sauce or tamari in place of the fish sauce. Pass the mixture, lettuce leaves and sauce separately so everyone can make their own wraps.
thin rice noodles, or rice sticks (see Note)
fish sauce, (see Note)
crushed red pepper
firm or extra-firm seasoned tofu, thinly sliced
medium carrot, cut into matchsticks
snow peas, trimmed and very thinly sliced
chopped fresh basil
chopped fresh mint
Bring a large saucepan
of water to a boil. Add rice noodles (or rice sticks) and cook until just tender, about 3 minutes. Drain and rinse under cold water. Gently squeeze noodles to remove most of the water.
Meanwhile, combine 1/4 cup water, fish sauce, lime juice
, sugar and crushed red pepper to taste in a small bowl.
Coarsely chop the noodles and combine in a large bowl with tofu, carrot, snow peas, basil and mint. Pour the sauce over the salad
and toss to combine. To serve, spoon about 1/2 cup salad onto each lettuce leaf and roll up.
Ingredient notes: Dried thin rice noodles (or rice sticks) are also called "bunA' or "vermicelli-style" rice noodles. Look for them in the Asian section
of well-stocked super markets or an Asian-foods market.
is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets.
Calories 197, Total Fat 6 g, Saturated Fat 1 g, Sodium 747 mg, Carbohydrate 23 g, Fiber 2 g, Protein 14 g, Potassium 147 mg. Daily Values: Vitamin A 70%, Vitamin C 20%, Calcium 15%, Iron 15%. Exchanges: Starch 1.5,Vegetable 1,Medium-Fat Meat 1.
Percent Daily Values are based on a 2,000 calorie diet