Vietnamese noodle bowl

Ingredients

Sauce

60 ml (¼ cup) fish sauce 

60 ml (¼ cup) rice vinegar 

2 tbsp white sugar

125 ml (½ cup) water

2 garlic cloves, finely chopped 

1 red birdseye chilli, finely chopped 

2 tbsp lime juice

Makes 1 cup

Tofu marinate

2 tbs tamari

2 tbs maple syrup

2 tbs lime juice

1 tbs garlic oil

Bowl

2 cups cooked rice noodles

1 cup chopped shisho

1 cup chopped mint

1 cup chopped greens

1 cup chopped carrot

1 cup chopped cucumber

1 block tofu

1 tbs corn flour

Method

Sauce

1. To make the dressing, place fish sauce, vinegar, sugar and water in a pan over medium heat and stir to combine.

2. Bring mixture to just below boiling point, then set aside to cool.

3. Add garlic, chilli and lime juice, and stir to combine.

Tofu marinade

1. Mix ingredients.

2. Cut up tofu into strips and coat in cornflour.

3. Add marinate to tofu and rest for half an hour.

4. Bake at 200°C for 25 minutes.

Bowl

1. Add rice noodles, carrot, cucumber, mint, greens and tofu to the bowl.

2. Add dressing to taste.