What you'll need for 4-5 servings:


  • 3 lemongrass stalks
  • 1 leek
  • 3 garlic cloves
  • 1/2 tsp cayenne pepper
  • 6 tbsp + 100 ml rapeseed oil
  • 4 garlic cloves
  • 2 limes
  • 70 g raw cane sugar
  • 120 ml soy sauce
  • 130 ml water
  • 1 chili pepper
  • 2 fresh tofu blocks (800 g)
  • approx. 15 g mint
  • approx. 15 g coriander
  • 1/2 iceberg lettuce
  • 1 cucumber
  • 1 handful of peanuts
  • 400 g thin rice noodles


Step 1- Roast it

  • Wash and finely chop 3 lemongrass stalks, the white part of the leek and the 3 garlic cloves and store in separate bowls/cups.
  • In a pan, heat 6 tbsp rapeseed oil on high and add the chopped leeks and sauté.
  • Once the leeks are golden, add the lemongrass and keep stirring. 
  • When the ingredients are slightly brown, add the chopped garlic and stir-fry for another 1 min.
  • Finally, add 1/2 tsp of cayenne pepper and set aside.

Step 2- The sauce

  • Peel the 4 cloves of garlic and press them into a bowl.
  • Then squeeze the juice of 2 limes into the bowl as well.
  • Add 70 g sugar and 120 ml soy sauce and then add 130 ml boiling water and mix well.
  • You can then finely chop the chili pepper and add it as well. But be careful: the longer the chili pepper is in the sauce, the hotter it will be.

Step 3- Preparations

  • Remove the water from the tofu blocks, rinse them and drain them. To do this, take a cutting board, place a kitchen towel on it, then place the tofu blocks on it, again a kitchen towel and a second cutting board. On the top cutting board, place an object weighing about 1 kg and let it drain for 20 minutes.
  • Cut the tofu blocks into 4 thick slices each and fry them in a pot or wok with about 100 ml rapeseed oil on both sides until golden brown. Then drain and cut into pieces.
  • Now add the lemongrass roasted onions over the sliced tofu and place everything on a baking tray covered with baking paper and set aside briefly.
  • Wash the cucumber, mint, cilantro and iceberg lettuce, cut into fine strips and divide among 4 or 5 large bowls.
  • Place a handful of peanuts in a freezer bag and "pound" them small with a rolling pin.

Step 4- Almost done

  • Put the tofu in a NOT preheated oven and heat at 100°C top and bottom heat (approx.15 min.).
  • In the meantime, prepare the rice noodles according to package instructions and divide among the 4 bowls while still hot.
  • Take the tofu out of the oven and divide it among the bowls as well.
  • Pour a few tablespoons of the sauce over the bowls and serve the rest in a bowl with it.
  • Finally, sprinkle the peanuts on top.

Enjoy your meal or as they say in Vietnam - chúc ngon miệng!