This Vietnamese vegan Crispy Rice Salad features lemongrass tofu, crispy cucumber, fresh herbs, and, of course, crispy rice—a vibrant blend of flavors and textures. It is inspired by the Laotian dish Nam Khao.

A new definition of salad
I'm not usually a salad person, but salad with rice? Sign me up!
This Crispy Rice Salad combines fragrant lemongrass tofu, crunchy cucumber, fresh cilantro, and scallions. The rice is cooked to a crispy golden perfection while remaining tender inside. The Vietnamese nước chấm dressing ties everything together beautifully, creating a harmonious balance of textures and flavors reminiscent of the vibrant tastes of Vietnam.
For other delicious salads, check out Gado Gado Tempeh Salad, Glass Noodle Salad, and Vietnamese Mango Salad!
Ingredients
This recipe uses these ingredients:
Lemongrass Tofu
- Firm tofu
- Lemongrass (fresh or minced)
- Garlic
- Chili peppers
- Soy sauce
- Salt, pepper and turmeric
Crispy Rice
- Jasmine rice
- Oil for frying
- Chili oil
Dressing
- Vegan fish sauce
- Sugar
- Lime juice (or rice vinegar)
- Garlic
- Chili peppers
Instructions
Prepare the Crispy Rice:
- Cook the Jasmine rice in a rice cooker or in a pot according to package instructions and let it cool.
- Heat 1 tablespoon of oil in a large pan over medium heat. Add the cooked rice and spread it out into an even layer. Mix well with the chili oil.
- Let it cook without stirring until crispy on the bottom, then stir and let it crisp up further. Remove from heat and set aside.
Make the Lemongrass Tofu:
- In a separate pan, heat oil over medium heat.
- Fry the tofu cubes until golden and crispy on all sides. Remove from pan.
- Add minced lemongrass, garlic, and chili pepper to the remaining oil. Sauté until fragrant.
- Add the cubed tofu, turmeric powder, salt and pepper and soy sauce. Mix everything well on the pan. Remove from heat and set aside.
Make the Sauce:
- In a small bowl, mix vegan fish sauce, lime juice (or rice vinegar), sugar, the remaining minced garlic, and chili pepper.
- Add hot water and stir until the sugar dissolves.
Assemble the Salad:
- In a large bowl, combine the crispy rice, lemongrass tofu, chopped cilantro, sliced scallions, and diced cucumber. Toss gently to mix.
- Drizzle the sauce over the salad and toss until everything is well coated.
📖 Recipe
Crispy Rice Salad with Lemongrass Tofu
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
This Vietnamese vegan Crispy Rice Salad features lemongrass tofu, crispy cucumber, fresh herbs, and, of course, crispy rice—a vibrant blend of flavors and textures. It is inspired by the Laotian dish Nam Khao.
Ingredients
Crispy Rice:
- 1 cup Jasmine rice
- 1 tbsp Chili oil
Lemongrass Tofu:
- 200g firm tofu, cubed
- Oil for frying
- 1 tbsp minced lemongrass
- 2 cloves of garlic, minced (reserve 1 clove for the sauce)
- 1 chili pepper, minced (reserve half for the sauce)
- Salt and pepper, to taste
- ½ tsp turmeric powder
- 1 tbsp soy sauce
Salad Ingredients:
- 25g fresh cilantro, chopped
- 2 scallions, thinly sliced
- 1 cucumber, diced
Sauce (Nuoc Mam Cham):
- 1 tbsp vegan fish sauce
- 1 tbsp lime juice (or rice vinegar)
- 1 tbsp sugar
- 3 tbsp hot water
Instructions
Prepare the Crispy Rice:
- Cook the Jasmine rice in a rice cooker or in a pot according to package instructions and let it cool.
- Heat 1 tablespoon of oil in a large pan over medium heat. Add the cooked rice and spread it out into an even layer. Mix well with the chili oil.
- Let it cook without stirring until crispy on the bottom, then stir and let it crisp up further. Remove from heat and set aside.
Make the Lemongrass Tofu:
- In a separate pan, heat oil over medium heat.
- Fry the tofu cubes until golden and crispy on all sides. Remove from pan.
- To the remaining oil, add minced lemongrass, garlic, and chili pepper. Sauté until fragrant.
- Add the cubed tofu, turmeric powder, salt and pepper and soy sauce. Mix everything well on the pan. Remove from heat and set aside.
Make the Sauce:
- In a small bowl, mix vegan fish sauce, lime juice (or rice vinegar), sugar, the remaining minced garlic, and chili pepper.
- Add hot water and stir until the sugar dissolves.
Assemble the Salad:
- In a large bowl, combine the crispy rice, lemongrass tofu, chopped cilantro, sliced scallions, and diced cucumber. Toss gently to mix.
- Drizzle the sauce over the salad and toss until everything is well coated.
Notes
Prep all the ingredients (lemongrass tofu, cut the veggies, and make sauce) while the rice is cooking to save time.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Meal, Salad
- Method: frying, mixing
- Cuisine: Vietnamese-inspired, Laotian-inspired
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