Rice noodles with tofu puffs, Asian herbs and nuoc cham

You'll need

1 kg fresh rice noodles (see note) 150 gm tofu puffs (see note) To serve: Vietnamese mint, purple basil and coriander To serve: thinly sliced spring onions To serve: coarsely chopped roast peanuts To serve: fried shallots   Nuoc cham 60 ml (¼ cup) lime juice 60 ml (¼ cup) fish sauce 60 ml (¼ cup) rice vinegar 2 tbsp caster sugar 1 small red chilli, finely chopped 1 garlic clove, finely chopped


  • 01
  • For nuoc cham, combine ingredients in a small bowl, stir to dissolve sugar and set aside.
  • 02
  • Cook noodles in boiling salted water until al dente (1-2 minutes), drain, refresh under cold running water and drain well.
  • 03
  • Divide noodles among serving bowls, then arrange tofu puffs, herbs and spring onion in bowls. Drizzle with nuoc cham, scatter with peanuts and shallots and serve.
Note Fresh rice noodles and tofu puffs are available from Asian grocers.

This recipe is from the January 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes


Christmas pudding ice-cream

Cupcake recipes


Raspberry and Mint Mojito

Thomas Keller's sandwich recipes


Neil Perry: Prawn cocktail

Grilling recipes


Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes


Serge Dansereau: Homemade lemonade

Pickle and preserve recipes


Serge Danserau: Duck confit and potato terrine

Sexy salad recipes


Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs


conversion tool