Vermicelli with soy sauce, a mixed dish with simple ingredients but an incredibly delicious flavor. Go to the kitchen now with TasteVN to make 3 simple and flavorful ways to prepare vermicelli with soy sauce to treat the family!
1. Vermicelli with soy sauce and tofu
-
Preparation
15 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Vermicelli with soy sauce and tofu For 4 people
Fresh vermicelli 1 kg Tofu 6 pieces Cucumber 3 fruits Lettuce/ Herbs/ Vietnamese mint A little Peanuts 150 gr Chili 3 fruits Soy sauce 8 tablespoons Cooking oil 150 ml Salt/ sugar A little
Tools for preparation
Ingredient image
How to prepare Soy Sauce Noodles with Tofu
-
Prepare the ingredients
Soak the tofu in warm salted water for about 5 minutes, then take it out and let it drain in a basket. Next, cut the tofu into bite-sized pieces, each about 1 – 1.5 fingers thick.
Pick the fresh herbs, discarding any wilted or yellow leaves, then soak them in diluted salted water for about 3 minutes before rinsing them clean and letting them drain in a basket. Peel the cucumber, wash it clean, and let it drain.
Note: The types of fresh herbs served can vary according to each family’s taste!Next, use a knife to cut the cucumber into small strips and finely chop the fresh herbs to serve with the noodles. Chop the chili into small pieces and place them in a bowl.
-
Roasted Peanuts
Place a pan on the stove and turn on low heat, then add the peanuts. Use chopsticks to stir continuously so that the peanuts cook evenly and do not burn.
Roast for about 7 – 10 minutes until the peanuts have a fragrant smell and the outer shell turns dark brown, then turn off the heat and transfer the peanuts to a bowl. Wait until the peanuts cool down, then peel the shells and roughly crush them before putting them in a bowl.
Tip: To avoid burning the peanuts while roasting, you can add a little salt to roast them together!
-
Fried Tofu
Place a pan on the stove, add 150ml of cooking oil so that the oil covers about half of the tofu piece. Wait for the oil to heat up, then add the tofu to fry on medium heat for 3 – 5 minutes until one side of the tofu turns golden, then flip it and fry for another 5 minutes.
If the tofu is not yet crispy to your liking, you can fry each side for an additional 3 minutes, then remove it onto a plate to drain the oil.
-
Finished product
Put a layer of noodles in a bowl, then add fresh vegetables, cucumber, tofu, and drizzle soy sauce on top and mix well to enjoy.
Crispy tofu, rich flavor goes perfectly with the moderately salty and sweet soy sauce. Noodles with soy sauce paired with fresh vegetables, cucumber so it’s not greasy at all.
With such simplicity and deliciousness, why hesitate to get into the kitchen and show off your skills right away.
2. Soy sauce noodles with shrimp and sausage
-
Preparation
20 minutes
-
Cooking
35 minutes
-
Difficulty
Easy
Ingredients for Shrimp and Sausage Noodle Salad Serves 4
Fresh noodles 1 kg Tofu 8 pieces (about 800gr) Shrimp 400 gr Pork sausage 200 gr Chinese sausage 150 gr Minced garlic and chili 2 tablespoons Lettuce/ herbs a little Soy sauce 4 tablespoons Lime juice 2 tablespoons Roasted peanuts 1 tablespoon Cucumber 2 pieces Bean sprouts 100 gr Fried shallots 1 tablespoon Salt/ sugar a little Cooking oil 150 ml
Tools needed
How to choose fresh ingredients
How to choose fresh shrimp
- To choose fresh shrimp, first pay attention to the shrimp’s shell. Fresh, good shrimp will have a clear shell that is tightly attached to the shrimp meat inside.
- Fresh, live shrimp will still jump and wriggle when touched, with straight, firm bodies that are tightly connected to the head.
- Avoid choosing shrimp that are cloudy in color, with detached heads and bodies, curved shapes, and soft flesh, as these are shrimp that are stale or have been stored for too long and are no longer fresh.
How to choose delicious and chewy Vietnamese pork sausage
- When choosing Vietnamese pork sausage, you should select sausages with a smooth and slightly porous surface. When you press it lightly with your hand, it should feel chewy, smooth, and elastic.
- Delicious Vietnamese pork sausage will have a creamy white color with a slight pink tint, and it should have the characteristic aroma of pork and banana leaves.
- You should avoid buying sausages that are too white or too smooth because these are often sausages that contain a lot of starch and may contain borax.
How to choose delicious lap xuong (Vietnamese sausage)
- When choosing lap xuong, first you should pay attention to the color. Fresh lap xuong will have a characteristic reddish-pink color, with the fatty meat being translucent.
- Fresh lap xuong should have a characteristic aroma of wine and spices such as pepper, garlic,… The surface of the lap xuong should be dry and not moldy.
- You should avoid buying lap xuong that has oil oozing, a foul smell, or is slimy; these are signs that the sausage has been kept too long, is spoiled, and has gone rancid.
See details:
How to prepare Vermicelli with shrimp soy sauce and sausage
-
Prepare the ingredients
Wash the tofu, then remove it to a basket to drain and cut into bite-sized pieces, each piece about the thickness of a finger. Remove any wilted or spoiled leaves from the fresh herbs, and peel the cucumber partially. Rinse the fresh herbs, cucumber, and bean sprouts, then remove them to a basket to drain.
Next, use a knife to cut the cucumber in half, then slice it into thin pieces and place them in a bowl. Similarly, chop the fresh herbs and add them to the bowl.
-
Boil and peel shrimp
Put a little water into a pot and place it on the stove, then add 1 spoon of salt and bring to a boil. Once the water is boiling, add the shrimp and blanch briefly for about 3 – 5 minutes, then remove and place in a bowl to cool down.
When the shrimp has cooled, remove the head and shell. If desired, you can use a knife to cut along the back of the shrimp and then pull out the shrimp vein!
How to quickly remove the shrimp vein- Method 1: The first method to remove the shrimp vein is to use a knife to make a cut along the back of the shrimp and then pull the shrimp vein out.
- Method 2: For the second method, you can also perform it with live shrimp by using a toothpick to pierce through the second groove from the tail of the shrimp and then pull the toothpick up to remove the shrimp vein, and you’re done.
-
Fried Tofu and Sausage
Put a pan on the stove, add 150ml of cooking oil into the pan so that the oil covers the tofu to ensure the tofu fries golden crispy and sticks to the pan less.
Wait for the oil to heat up, then add the tofu and fry over medium heat, frying each side of the tofu for about 5 – 7 minutes until the tofu reaches the desired crispiness, then remove the tofu to a plate to drain off excess oil.
After frying the tofu, continue to fry the Vietnamese sausage for 5 – 7 minutes until the sausage is evenly golden on all sides, then also remove it to a plate to drain the oil.
Once the sausage cools down a bit, cut it into bite-sized pieces, each piece about 1/3 of a finger’s thickness.
-
Fried Sausage
Reuse the tofu frying pan, scoop out all the oil from the pan and add 1-2 tablespoons of clean water. Lower the heat and add the sausage to fry.
Fry the sausage for about 5 minutes until the water has evaporated, then continuously stir until you see the outer skin starting to turn golden and crispy, then turn off the heat and remove the sausage.
Wait for the sausage to cool slightly, then cut into bite-sized pieces and place in a bowl.
See more: Tips for frying sausage correctly
-
Mixing Soy Sauce
Prepare a bowl for the soy sauce, add 100ml of clean water, 3 tablespoons of sugar, 2 tablespoons of lemon juice, 4 tablespoons of soy sauce and minced chili garlic into the bowl.
Use a spoon to stir well until the sugar is completely dissolved. Depending on your taste, you can increase or decrease the amount of soy sauce and sugar accordingly.
-
Final Product
Place a layer of noodles, a layer of vegetables, bean sprouts, and other ingredients on top. Finally, sprinkle peanuts and fried onions on top, pour the prepared dipping sauce into the bowl, and mix well to enjoy.
Noodle soup with tofu is already very delicious, and now combined with shrimp and sausage, it becomes even more appealing.
If you still don’t know what to cook this weekend, try making shrimp sausage noodle soup for the whole family.
3. Noodle soup with meat, sausage, and egg
-
Preparation
30 minutes
-
Cooking
50 minutes
-
Difficulty
Easy
Ingredients for Noodle with Soy Sauce and Meat, Egg For 3 people
Fresh noodles 0.5 kg Pre-fried tofu 2 pieces Ground pork 150 gr Pork belly 0.5 kg Chicken egg 1 piece Taro 150 gr Cucumber 1 piece Lettuce/ Herbs/ Bean sprouts A little Soy sauce 100 ml Chili pepper 1 piece Garlic 1 bulb Red onion 6 bulbs Green onion 3 stalks Fried onion A little Rice paper 10 pieces (22cm size) Cooking oil 500 ml Common spices A little (sugar/ seasoning/ ground pepper) Fish sauce 4 teaspoons
Tools needed
How to choose fresh ingredients
How to choose fresh chicken eggs
- When buying eggs, you should observe the eggshell; if the eggshell is dark, uniform in color, and has a slightly bumpy surface, then it is fresh and good.
- To choose fresh, new chicken eggs, select those that do not make any sound or have a very faint sound when shaken.
- Do not choose eggs with pale shells, smooth surfaces, and tiny black spots, as these are old eggs and may have an unpleasant taste or be spoiled inside.
How to choose fresh and delicious pork
- To choose fresh and delicious pork, you should select pork that has a light pink color, and when you press it gently, it feels slightly sticky and has good elasticity.
- If you choose pork that has both fat and lean meat, you should select pieces where the fat and lean meat are tightly attached to each other and not separated.
- You should not choose pork that has a fishy, unpleasant smell, pale meat color, or appears slimy. These are signs of spoiled pork, pork that has been stored for too long, or pork from sick animals.
How to choose delicious taro
- You should select taro tubers of moderate size, round and even, with the outer skin still clinging to a bit of soil.
- Fragrant and starchy taro will feel light in hand and have many eyes on the tuber.
- Conversely, you should not choose taro tubers that feel heavy in hand and have few eyes or are too smooth because these tubers are usually watery, bland, and not starchy or rich.
How to prepare Noodle with soy sauce, meat, and egg
-
Preparation of Ingredients
After purchasing, cut the tofu into thin slices, each piece about 1/3 of a finger thick. Peel the shallots and garlic, rinse them briefly, and then finely chop. The chili should also be finely chopped like the shallots and garlic.
Wash the cucumber, peel it, and cut it diagonally into thin slices. Remove any damaged or yellow leaves from the herbs, wash them thoroughly, and chop them finely to eat with the noodles.
Peel the taro, wash it clean, then shred it and sun-dry for about 1 hour to drain water and wilt the surface. Soak the pork in diluted salt water for about 5 minutes, then rinse it clean and place it in a basket to drain.
Effective ways to remove the smell of pork- Method 1: The first way to remove the smell of pork is to blanch the meat in boiling water for 2 – 3 minutes with smashed lemongrass/ginger or with a bit of white wine.
- Method 2: A quite simple way to remove the smell of pork is to soak the meat in diluted salt water for 5 – 10 minutes, then rinse it clean and drain.
See details: Effective ways to remove pork smell
-
Marinate the meat
After washing the meat and letting it dry, place the meat in a large bowl, and marinate the pork belly with 1/3 of the amount of chopped shallots, garlic, and chili.
Next, add 1 teaspoon of seasoning powder, 1 teaspoon of sugar, and 2 teaspoons of fish sauce to the bowl, then mix well and marinate for about 1 hour to let the meat absorb the flavors.
-
Fry the taro
After drying the taro for about 1 hour, we will begin to fry it. Place a pan on the stove, add 150ml of cooking oil to the pan, ensuring that the oil covers the surface of the taro, and wait for the oil to heat up.
Once the oil is hot, add the shredded taro and fry over medium heat until the taro is evenly golden, then remove it to a bowl to drain excess oil.
-
Mixing the filling and wrapping the spring rolls
Gradually add ground pork, fried onions, 1 teaspoon of sugar, and 1 teaspoon of seasoning powder into the bowl of crispy taro.
Mix the ground meat and ingredients thoroughly to absorb the seasoning for wrapping the spring rolls. With 10 rice papers, cut them in half to make 20 smaller pieces for wrapping the spring rolls.
Moisten one side of the rice paper with a little water to soften it, then add 1/2 tablespoon of the meat filling and roll tightly so that the spring rolls do not burst during frying, then place them on a plate. Continue wrapping until the filling is finished.
-
Fried spring rolls, tofu, and eggs
Use a small pot or pan to fry the spring rolls, pouring in the remaining cooking oil so that the oil covers the surface of the spring rolls. Take chopsticks and insert them into the oil; when you see bubbles forming, drop the spring rolls in and fry over medium heat.
Turn the spring rolls until they are evenly golden brown, then remove them to a bowl to drain the oil. Next, place the pan on the stove and add 2 tablespoons of cooking oil (the oil used for frying the spring rolls) and then fry the tofu again to make it crispy and more fragrant.
After frying the tofu until crispy, crack an egg into the pan to fry a sunny-side-up egg and then transfer it to a plate.
-
Frying the meat
Add about 3 tablespoons of cooking oil (the oil for frying spring rolls) into the pan, wait for the oil to heat up, then add the marinated pork and fry on medium heat, frying each side for 2 minutes until the meat is firm.
Next, add 500ml of water to the pan and bring to a boil, then reduce the heat and continue to simmer for about 15 minutes. When you see that the water has reduced a bit, season with 2 teaspoons of fish sauce and 1 teaspoon of sugar.
Use chopsticks to stir well so that the meat absorbs the seasoning evenly and the color becomes more attractive, continue to cook for about 5 minutes until the sauce thickens and turns a beautiful golden brown, then turn off the heat. Wait for the meat to cool slightly, then slice it thinly or cut it into bite-sized pieces and place it in a bowl.
-
Mixing soy sauce and scallion oil
To prepare the soy sauce, first, we will put a pot on the stove, add 1 tablespoon of cooking oil (the oil used for frying spring rolls) into the pot, then add the remaining scallions, garlic, and chili to sauté until fragrant for about 3 minutes.
Next, add 100ml of soy sauce, 1 teaspoon of sugar, and 3 teaspoons of water into the pot, then stir well to dissolve the seasonings and cook until the soy sauce starts to boil, then turn off the heat.
Once the soy sauce is ready, we will start to prepare the scallion oil. Heat about 2 tablespoons of cooking oil then pour it over the chopped scallions to complete.
-
Final product
Take the rice noodles and place them in a bowl, then arrange the remaining ingredients such as vegetables, cucumber, pork belly, and spring rolls beside them. On top, add a fried egg and rich scallion oil.
Although the preparation process is complicated, the result of the dish is truly worth it! Pour a little soy sauce on top and mix well to blend with the rich egg yolk. The spring rolls are fragrant and crispy, while the fried pork is tender and flavorful, unforgettable.
How to choose fresh and delicious tofu
- To choose fresh and delicious tofu that does not contain gypsum, you should select pieces of tofu that are off-white in color. Press lightly to feel the smoothness and a certain degree of elasticity of the tofu.
- Fresh and delicious tofu will have the characteristic aroma of soy milk, the surface of the tofu is moist and has a little white soy milk.
- You should not choose tofu that has a lime smell, hard or overly chewy pieces, as these contain gypsum. Additionally, avoid pieces of tofu that have turned yellow or are dry and prone to crumbling, as these have been stored for a long time.
How to fry crispy and delicious tofu
- To achieve crispier fried tofu, after purchasing, you should soak the tofu in warm, diluted salt water for 5 – 10 minutes, then take it out to drain and place it in the freezer refrigerator for about 20 minutes before frying.
- To prevent the tofu from sticking to the pan and oil from splattering, before frying, take the tofu out, cut it into bite-sized pieces, and use a paper towel or clean cloth to dry the surface of the tofu.
- When frying, wait until the oil is hot before adding the tofu, as this will make the tofu crispier. However, do not fry the tofu when the oil is too hot, as it may cause the tofu to burn easily.
- After adding the tofu, fry it over medium heat and wait until one side has turned golden before flipping it to fry the other side, so that the tofu does not break or crumble while frying.
- One way to make the tofu fry crispier and more aromatic is to fry it in lard. But if you are making a vegetarian dish, using cooking oil is also fine!
How to choose quality delicious noodles
- When choosing fresh noodles, you should select noodles that are off-white and opaque, slightly wet, and the strands are sticking together.
- Delicious fresh noodles will have a slight sour smell characteristic of rice soaked overnight, and the noodles are soft but still have a slight chewiness.
- You should avoid buying noodles that are yellowish, have a sour smell, are slimy, and the strands are separated, as these noodles have been left out for too long and have spoiled.
See more:
Vermicelli with soy sauce is really very simple, isn’t it? I hope that with TasteVN’s sharing of 3 ways to make vermicelli with soy sauce, you will successfully prepare this dish to change the taste for the whole family!
