Bahn Mi Salad Recipe

Prepare the vegetables: peel and julienne the carrots and daikon into thin matchsticks (about 1 cup each). Place them in a heatproof jar or bowl.

Make the pickle brine: in a small saucepan combine 1/2 cup rice vinegar, 1/2 cup water, 2 tsp sugar and 1/2 tsp kosher salt. Warm gently, stirring, just until sugar and salt dissolve. Let cool 2–3 minutes.

Pour the warm brine over the julienned vegetables so they are submerged. Let cool to room temperature, then refrigerate at least 20 minutes (or up to overnight) before assembling. Drain before using.

Press the tofu for 15–30 minutes to remove excess water, then cut into 1/2-inch cubes.

Whisk marinade: in a bowl combine 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp brown sugar (or maple), and 1 minced garlic clove. Add the tofu cubes and toss gently to coat. Marinate 10–20 minutes, turning once.

Heat 1 tbsp neutral oil in a nonstick or cast-iron skillet over medium-high heat. Remove tofu from marinade (reserve marinade) and sear cubes in a single layer until golden brown on at least two sides, about 8–10 minutes, turning gently.

Pour the reserved marinade into the pan and cook 1 minute more to glaze the tofu. Remove from heat and set aside to cool slightly.

Cook noodles: place 4 oz rice vermicelli in a large bowl and pour boiling water over to cover. Soak according to package (usually 3–5 minutes) until tender but still springy. Drain and rinse under cold water to stop cooking; drain well.

Season noodles: in a small bowl whisk 1 tbsp sesame oil, 1 tsp neutral oil, 1 tsp sambal oelek, 1 tsp light soy sauce and 1/2 tsp rice vinegar. Toss the drained noodles with this mixture until evenly coated. Taste and adjust salt or sambal as desired. Set aside.

In a jar or bowl combine 3 tbsp fresh lime juice, 3 tbsp neutral oil, 1 tsp chili crunch, 1 tsp fish sauce (or 1 tsp soy/tamari for vegan), 1 tsp honey or maple, 1/2 minced garlic clove, 1/4 tsp salt and a pinch of black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity, sweetness or salt to balance.

Toss lettuce: in a large bowl gently tear the butter lettuce into bite-sized pieces and add cilantro and the white slices of green onion. Add the dressed rice noodles and gently toss to combine with the greens.

Add tofu and pickles: arrange the warm marinated tofu over the tossed salad. Scatter drained pickled carrots and daikon across the top.

Finish & garnish: drizzle the chili crunch lime vinaigrette evenly over the salad (about 3–4 tbsp, or to taste). Sprinkle sliced green onion tops, toasted sesame seeds, chopped roasted cashews and crushed peanuts. Serve with lime wedges and extra chili crunch on the side.

Serve immediately so noodles remain tender and tofu slightly warm. Leftovers: store components separately (tofu, pickles, dressing) up to 2 days.