Approx Time to Make: 20 mins

Cao lầu is a regional dish, from the city of Hội An, in central Vietnam’s Quảng Nam Province. It typically consists of pork and greens on a bed of rice noodles in a slightly spicier broth & topped with oodles of fresh herbs & shoots.

So here’s my veganised version 🤤

Ingredients –

Broth:

🍜1 lemongrass stalk, tough outer layer removed, stalks lightly smashed, finely chopped
🍜1 tbsp reduced-sodium soy sauce
🍜1/2 tbsp vegan fish sauce (or soy sauce)
🍜1/2 tbsp hot chili paste
🍜1 tsp salt
🍜1 tsp sugar
🍜1 tsp Chinese five-spice
🍜1 tsp garlic powder or fresh
🍜Vegan chick’n stock (I used vegetable)

Seasoned Tofu:

🍜1 small block tofu, previously frozen & defrosted if you want a meatier texture.
🍜Press & drain.
🍜Cut into slices & marinade in a mix of:
🌱½ teaspoon five spice powder
🌱¼ teaspoon white pepper
🌱½ teaspoon sesame oil
🌱1 tablespoon rice wine
🌱1 tablespoon soy sauce
🌱Tomato Puree

Method:

🍜Sauté the marinaded tofu slices in a little sesame oil

Noodles & Toppings:

🍜Rice noodles – I used instant noodles for quickness
🍜Handful of mung bean sprouts
🍜Chili, without seeds, sliced
🍜1/2 lime, cut into wedges
🍜Mixed fresh tender herbs (such as mint, cilantro, and Thai basil plus Spring Onion)
🍜Hot chili paste (such as sambal oelek; for serving on side)