Vietnamese Warm Salad with Dibble Mint Mayo

Who says you can only make rice paper rolls with rice paper? We like to have fun with this versatile ingredient by lightly toasting them over an open flame to get them crispy! Be careful not to burn the rice paper, as they are really thin so this toasting process needs to be done quickly. This warm Vietnamese salad has tofu, okra, bean sprouts, carrots, and vermicelli noodles. The key to making this warm salad recipe fresh is the mixture of fresh ingredients, crispiness from the rice paper, and also the minty dressing. This warm salad is balanced with a refreshing twist of our Dibble Mayo (we made a post of our other mayo mixes here). Lunch is served!

Prep Time 10 minutes

Cook Time 15 minutes

Serves 2

Difficulty Easy

Ingredients 

Method

1. Heat the vegetable oil in a medium pan on medium heat and cook the garlic until aromatic.

2. Add the fresh chilli and cook for 2 minutes then add in the tofu and okra. Cook for another 2 minutes.

3. Add 1 Tbsp soy sauce, 1 Tbsp sesame oil, 1/2 Tbsp mirin, 1 Tbsp lime juice, 1/2 tsp pepper and mix all the ingredient thoroughly. Cook for a further 3 minutes and set aside to cool.

4. In a mixing bowl, add the bean sprouts, carrot, coriander, mint leaves, pan-fried tofu and okra, 1 Tbsp soy sauce, 1 Tbsp rice wine vinegar, 1 Tbsp sesame oil, 1 tsp sugar, 1/2 tsp pepper and mix thoroughly.

5. In a blender, add 1 Tbsp sesame oil, 1 tsp soy sauce, 1 Tbsp vinegar, ginger, 1/4 tsp pepper 1/2 Tbsp coriander, 1 Tbsp mint leaves, Dibble Mayo and blitz until smooth.

6. Carefully toast the rice paper pieces over an open flame until crispy.

7. Divide the salad into 2 equal portions and place in the centre of each of the crispy rice paper pieces.

8. Top with fresh bean sprouts, sesame seeds and the minty Dibble Mayo.

9. Enjoy!