This week we are flying to Vietnam.
Vietnamese cuisine is becoming more and more popular across the globe , in some countries, like US and France, it has been the case for years.
If we think of Vietnamese cuisine, the word that pops to our mind is: fresh. It does not matter what dish you are going to cook or order the dish will almost always have fresh herbs. They will be thrown on everything, or served on the side to flavor soups. These are not just nice things to look at, just picture coriander or Thai basil, they are in fact an integral part of the dish.
Vietnamese food is made up by many small parts that have to go together, and work perfectly that way. This offer a wide range of textures that is a vital part of the eating experience.
On top of the look and the flavor, this way of eating is a lot of fun, you can add each herbs in as much quantity as you like, making your own dish slightly different from the person sitting next to you.
In this time of age where customization is key, the Vietnamese got it right long time ago.
Note: if you are vegetarian, Vietnamese cuisine offer an outstanding variety of dishes to choose from, like the one we are making today, Rice sticky salad with tofu and egg.
Ingredients
- Rice sticks: 400 g (14 oz)
- Tofu:1 pack 500 g (18 oz)
- Egg: 4
- Lettuce: a few leaves, thinly sliced
- Cucumber: 1/2, thinly sliced
- Carrot: 1, julienned
- Roasted peanuts: 8 tbsp, crushed
- Soy sauce / Maggi: 4 tbsp
- Sugar: 2 tbsp
- Ground pepper: 2 tsp
- Aroma powder: 1 tsp
- Frying oil
Method
- Soak the rice sticks in warm water for about 10 mins and let dry
- Cut the tofu into 2x2x0.5 cm (0.8x0.8x0.2 inch) square pieces and fry them in a pan with plenty of oil until becomes crispy outside
- Mix the egg with some salt and pepper and stir-fry in a pan in both sides. Leave to cool and thinly slice it
- In a big wok pan, add 2 tbsp oil and in medium heat, stir-fry the rice sticks for about 2 mins, add add the tofu pieces, soy sauce, sugar, aroma powder and pepper and continues to stir-fry for about 5 mins. Then add the egg slices, stir-fry for about 2 more minutes then off heat
- Finishing the dish: Add the cooked rice-sticks with tofu and egg into a dish or a bowl, topped with 2 tbsp crushed peanuts and serve hot with lettuce, cucumber and carrot. Extra sauce to serve aside can be dipping fish sauce or simply soy sauce
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