Vietnamese Noodle Salad

Bun Bo Xao is a Vietnamese noodle salad that can easily be made vegetarian. Served cold, it’s a great alternative to Pho as the weather turns warmer. This version features spring’s freshest produce and savory tofu marinated in liquid aminos.

This recipe comes to us from Pragati of Simple Medicine.

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Serves 1 (multiply recipe as needed)

  • 2 oz. vermicelli noodles, prepared according to package directions
  • 1/2 cup shredded red cabbage
  • 1/2 cup cucumber, sliced
  • 1/2 cup carrot, chopped
  • Fresh cilantro and mint
  • 1/2 cup tofu, marinated in liquid aminos and crushed red pepper
  • 1 cup Romaine lettuce, chopped
  • 1 tbsp. crushed peanuts
  • Soy sauce or Hoisin sauce, for dressing

In a bowl layer your ingredients in the following order: Romaine lettuce, vermicelli noodles.

Next, top with cabbage, cucumber, carrot, mint, cilantro and tofu.

Dress as desired.

Check out Simple Medicine’s video to learn how to build your salad!

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Nutrition Information

Vietnamese Noodle Salad

Servings per Recipe: 1

Amount per Serving

Calories:  426

Calories from Fat:  95

Total Fat:  10g

Saturated Fat:  2g

Cholesterol:  0mg

Sodium:  1288mg

Potassium:  722mg

Carbohydrates:  69g

Dietary Fiber:  8g

Protein:  20g

Sugars:  11g

Vitamin A:  198%

Vitamin C:  37%

Calcium:  35%

Iron:  39%

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