Tofu & Vegetable Spring Rolls Noodle Salad (Bun)
Combination of tofu and vegetable spring rolls with rice vermicelli noodles, topped with pickled carrot, cucumber, lettuce, coriander, mint and fried shallots. Served with classic Vietnamese sauce Nuoc Mam on the side.
Allergens
Contains: soy
Served on the side: Vegetarian nuoc mam dressing (soy, wheat (gluten)). Leave it off if you need to avoid those.
Not in the recipe: peanut, tree nuts, egg, milk, sesame, fish, crustacea, mollusc, wheat (gluten), gluten (barley, oats, rye), lupin, sulphites.
Our kitchens are not allergen-free. We handle sesame, soy, fish, shellfish, egg, milk and wheat, and some suppliers' factories handle peanuts and tree nuts, so we can't rule out cross-contact. If you have a severe allergy, talk to our team before you order.
Make it your way
This one is made as listed. Ask our team if you'd like something left off.
Ingredients
Vermicelli noodles: Rice flour, water, salt
Fresh herbs and salad: Fresh coriander, mint, shredded lettuce, cucumber, mixed salad, spring onion, red chilli, bean shoots, lemon, pickled red onion (selection varies by item)
Fried shallots: Shallots (96%), palm olein
Pickled carrot: Apple cider vinegar, sugar, carrot
Tofu: Water, soybeans, firming agent (516)
Vegetable spring rolls: Net rice paper, yam bean, taro, mung bean, yuba (soy bean curd skin), black fungus, sugar, leek, flavour enhancer (621), shiitake mushroom, cellophane noodles, salt, pepper
Vegetarian nuoc mam dressing (on the side): Water, sugar, soy sauce (wheat), soy sauce powder (wheat), salt, food acid (330), preservatives (202, 211), spice. Contains gluten