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Vibrant Umami: Vietnamese Rice Salad with Grilled Soy

Name: Vibrant Umami: Vietnamese Rice Salad with Grilled Soy
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 100 g Dehydrated soy protein medallions; 500 ml Hot water (to hydrate); 3 tablespoons Hoisin Sauce; 2 tablespoons Soy Sauce (shoyu); 1 teaspoon Fresh grated ginger; 1 clove Minced garlic; 1 teaspoon Toasted sesame oil; 200 g Thin vermicelli rice noodles; 1 unidade grande Japanese cucumber (julienned); 1/4 unidade pequena Red cabbage (thinly sliced); 1 unidade média Carrot (julienned or coarsely grated); 1/2 cup Fresh cilantro leaves (roughly chopped); 1/4 xícara Folhas de hortelã fresca (picado grosseiramente); 1/4 cup Unsalted roasted peanuts (coarsely chopped, for finishing); 1 tablespoon Toasted sesame seeds (for finishing); 1/2 cup Vegetable broth; 3 tablespoons Soy sauce (shoyu); 3 tablespoons Tahiti lime juice; 2 tablespoons Demerara or brown sugar; 1 clove Minced garlic; 1/2 unit Finger chili pepper (seedless, finely chopped, optional)

Asian freshness and intense flavor for hot days.

Por

Equipe Receita Solta

Vibrant Umami: Vietnamese Rice Salad with Grilled Soy

Prep Time25 min

Cook Time15 min

Servings4 servings

DifficultyEasy

Calories390 kcal

Resumo para quem tem pressa

"Inspirada nos tradicionais bowls vietnamitas, esta receita combina noodles finos de arroz, vegetais crocantes em julienne e medalhões de soja dourados com molho hoisin e óleo de gergelim. O molho nuoc cham vegano agrega acidez límpida e ardor suave em uma refeição completa."

Discover the definitive recipe for vegan Vietnamese salad, combining the lightness of rice noodles, the richness of soy medallions grilled with hoisin, and the freshness of crispy vegetables. An explosion of flavors perfect for summer, easy to prepare and ideal for those looking for a healthy and delicious option.

O Que Você Precisa Saber

- The act of vigorously squeezing the water from the hydrated soy protein is crucial so that it absorbs the umami marinade of hoisin and shoyu. - Searing the marinated soy in a very hot skillet caramelizes the surface sugars without drying out the meaty interior. - The thermal shock in ice water on the drained noodles stops the cooking and removes surface starch, preventing clumping.

Ingredients

Fresh Ingredients for an Unforgettable Umami

100 g Dehydrated soy protein medallions
500 ml Hot water (to hydrate)
3 tablespoons Hoisin Sauce
2 tablespoons Soy Sauce (shoyu)
1 teaspoon Fresh grated ginger
1 clove Minced garlic
1 teaspoon Toasted sesame oil
200 g Thin vermicelli rice noodles
1 unidade grande Japanese cucumber (julienned)
1/4 unidade pequena Red cabbage (thinly sliced)
1 unidade média Carrot (julienned or coarsely grated)
1/2 cup Fresh cilantro leaves (roughly chopped)
1/4 xícara Folhas de hortelã fresca (picado grosseiramente)
1/4 cup Unsalted roasted peanuts (coarsely chopped, for finishing)
1 tablespoon Toasted sesame seeds (for finishing)
1/2 cup Vegetable broth
3 tablespoons Soy sauce (shoyu)
3 tablespoons Tahiti lime juice
2 tablespoons Demerara or brown sugar
1 clove Minced garlic
1/2 unit Finger chili pepper (seedless, finely chopped, optional)

Instructions

Simple Preparation: Assembling Your Vietnamese Salad

Hidrate e Prepare a Soja: Em primeiro lugar, hidrate os medalhões de soja em água quente por cerca de 15-20 minutos, até ficarem macios. Escorra bem e esprema o excesso de água. Corte os medalhões hidratados em tiras ou cubos, preparando-os para absorver a marinada.

Marinate the Soy: In a bowl, mix the Hoisin sauce, soy sauce, grated ginger, minced garlic, and sesame oil. Add the drained soy and mix so all pieces are well coated. Let it marinate for at least 15 minutes to infuse flavor.

Grill the Soy: Heat a non-stick skillet or grill over medium-high heat. Add the marinated soy and grill for 3-5 minutes on each side, until golden and slightly crispy. Reserve, ensuring they maintain internal juiciness.

Cook the Noodles: While the soy is grilling, cook the rice noodles according to the package instructions, usually for 3-5 minutes in boiling water. Drain immediately and pass through cold water to stop the cooking and prevent them from sticking. The most common mistake is overcooking the noodles.

Prepare o Molho: Em uma tigela pequena, combine o caldo de legumes, molho de soja, suco de limão, açúcar, alho picado e pimenta (se usar). Mexa bem até o açúcar dissolver completamente. Prove e ajuste o tempero para equilibrar doce, salgado e ácido, criando a base perfeita de sabor.

Assemble the Salad: In a large bowl, place the drained and cold rice noodles. Add the cucumber, red cabbage, carrot, cilantro, and mint. The professional technique is to mix the vegetables gently so as not to damage the noodles, maintaining the integrity of each ingredient.

Serve: Add the grilled soy medallions over the noodles and vegetables. Drizzle generously with the prepared vegan Nuoc Cham sauce. Finish with chopped peanuts and toasted sesame seeds for a crunchy touch. Serve immediately to enjoy the freshness and texture.

Equipe sua Cozinha

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Chef Tips

- Utilize mandolina de legumes para cortar a cenoura e o pepino em tiras finas uniformes que absorvem o molho por igual. - Toste o amendoim cru em frigideira seca em fogo baixo por alguns minutos para reviver os óleos e a crocância natural. - Mantenha as ervas frescas picadas grosseiramente para preservar suas folhas inteiras e evitar escurecimento rápido.

Variations

- Add thin strips of yellow bell pepper and fresh moyashi bean sprouts to increase volume and vegetable crunch. - Replace the dedo-de-moça pepper with Thai sriracha sauce dripped directly onto the dish at the time of assembly. - Add finely chopped fresh lemongrass zest to the sauce to infuse a typical Southeast Asian citrusy and fragrant note.

Substitutions

- Dehydrated soy medallions can be replaced by strips of pressed firm tofu or shredded eryngii mushrooms. - Rice vermicelli noodles can be replaced by buckwheat soba noodles or traditional thin bifum. - Hoisin sauce can be replaced by dark miso paste diluted in cane molasses and a pinch of garlic.

How to Store

Store the noodles, grilled soy, raw vegetables, and sauce in separate containers in the refrigerator for up to 3 days. Assemble at the moment of consumption.