Receita Solta

Vibrant Umami: Vietnamese Rice Salad with Grilled Soy

Asian freshness and intense flavor for hot days.

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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

"Inspired by traditional Vietnamese bowls, this recipe combines thin rice noodles, crunchy julienne vegetables, and golden soy medallions with hoisin sauce and sesame oil. The vegan nuoc cham sauce adds clear acidity and mild heat to a complete meal."

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 cup Fresh mint leaves (roughly chopped)
  • 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

1

<strong>Hydrate and Prepare the Soy:</strong> First, hydrate the soy medallions in hot water for about 15-20 minutes, until they are soft. Drain well and squeeze out the excess water. Cut the hydrated medallions into strips or cubes, preparing them to absorb the marinade.

2

<strong>Marinate the Soy:</strong> 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.

3

<strong>Grill the Soy:</strong> 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.

4

<strong>Cook the Noodles:</strong> 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.

5

<strong>Prepare the Sauce:</strong> In a small bowl, combine the vegetable broth, soy sauce, lemon juice, sugar, minced garlic, and pepper (if using). Stir well until the sugar dissolves completely. Taste and adjust the seasoning to balance sweet, salty, and acidic, creating the perfect flavor base.

6

<strong>Assemble the Salad:</strong> 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.

7

<strong>Serve:</strong> 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

- Use a vegetable mandoline to cut the carrot and cucumber into thin, uniform strips that absorb the dressing evenly. - Toast the raw peanuts in a dry skillet over low heat for a few minutes to revive the oils and natural crunch. - Keep the fresh herbs coarsely chopped to preserve their whole leaves and avoid rapid darkening.

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.

Can You Freeze It?

Freeze only the soy medallions already marinated and grilled for up to 2 months. Raw vegetables and rice noodles do not withstand freezing.

What to Serve With

Serve with fresh spring rolls in rice paper, iced green tea with lemongrass, or lemon wedges to squeeze.

Frequently Asked Questions

How to hydrate soy protein to remove any residual taste?

Boil the soy in plenty of water with a few drops of vinegar or lemon for 10 minutes, drain, wash in cold running water, and squeeze well.

How long should I cook the rice vermicelli noodles?

Usually 2 to 3 minutes in boiling water with the heat turned off is enough; drain immediately afterward and rinse in cold running water.

What substitutes for fish sauce (nuoc cham) in the vegan version of the sauce?

A reduction of dense vegetable broth combined with well-fermented soy sauce and lemon juice provides salinity and equivalent umami notes.

Can I consume this dish warm or is it served exclusively cold?

The salad can be served both cold on hot days and at room temperature with the freshly grilled and warm soy protein.

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