Cold rice noodle bowls w/ crispy tofu

An August-friendly dinner 🍜

This recipe is inspired by a rice noodle salad I had at a Vietnamese spot called Diễm here in Brooklyn. It was a characteristically sweltering and humid August day, so hot food was definitely out of the question. When we stumbled into the small – but mostly importantly, air conditioned! – eatery, I was excited to find this salad on the menu.

It was exactly the kind of lunch I was craving: slippery noodles, crunchy vegetables, and pillowy tofu, all brought together by a funky dressing and so many fresh herbs. (I immediately knew I’d have to recreate it at home.)

This chilled vermicelli bowl with pan-fried tofu makes a fantastic summer meal for several reasons. First, most of the ingredients are cold, which is ideal for the hot and humid conditions here in New York City.

Second, it’s an easy way to use up whatever fresh vegetables and herbs you have on hand…

P.S. Wanna bookmark this recipe for later? Save it on Pinterest.

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