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Vietnamese Citrus and Noodle Salad With Fresh Herbs and Fried Yuba (Tofu Skin)
SERIOUS EATS18Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 shallots (small, sliced 1/8-inch thick, preferably on a mandoline for even thickness, see note)
- 1 qt. vegetable oil
- kosher salt
- 4 oz. yuba (fresh, see note, cut into 1/2-inch strips)
- 4 oz. rice noodles (dried thin)
- 3 cloves garlic
- 3 Thai bird chilies (roughly chopped)
- 3 Tbsp. brown sugar
- 3 Tbsp. juice
- 3 limes
- 1 Tbsp. soy sauce (see note)
- 1 tsp. Maggi Seasoning (or other liquid aminos, see note)
- 1 large carrot (cut into thin matchsticks, preferably on a mandoline, or grated on the large holes of a box grater)
- 1 cucumber (large, peeled, split lengthwise, deseeded, and sliced thinly on a bias.)
- 1 cup fresh mint leaves
- 1 cup cilantro leaves (fresh, and fine stems)
- 2 grapefruits (large, or 1 pomelo, cut into suprêmes)
- 3/4 cup roasted peanuts (lightly crushed in a mortar and pestle)
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Directions
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