![Vietnamese-style Enchiladas](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/enchiladas--vietnamese-cuisine--772ea133-6512-490d-b4b5-141cbe08a219.png)
Recipe
Vietnamese-style Enchiladas
Phở-enchiladas: A Fusion of Mexican and Vietnamese Flavors
4.6 out of 5
In Vietnamese cuisine, we embrace the delicate balance of flavors and fresh ingredients. These Vietnamese-style enchiladas combine the vibrant spices of Mexican cuisine with the fragrant herbs and lightness of Vietnamese dishes. Get ready to experience a unique fusion of flavors that will transport your taste buds to a whole new world.
Metadata
Preparation time
30 minutes
Cooking time
15 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
Allergens
Soy, Wheat (if using regular soy sauce instead of gluten-free soy sauce)
Not suitable for
Paleo, Keto, Low-carb, High-protein, High-fat
Ingredients
While traditional Mexican enchiladas are typically made with corn tortillas and filled with meat, beans, or cheese, Vietnamese-style enchiladas take a different approach. We will be using rice paper wrappers and filling them with a combination of marinated tofu, fresh vegetables, and aromatic herbs. The sauce will also have a Vietnamese twist, incorporating flavors like lemongrass, ginger, and fish sauce. We alse have the original recipe for Enchiladas, so you can check it out.
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8 rice paper wrappers 8 rice paper wrappers
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200g (7 oz) firm tofu, sliced into strips 200g (7 oz) firm tofu, sliced into strips
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1 tablespoon soy sauce 1 tablespoon soy sauce
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1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
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1 tablespoon lime juice 1 tablespoon lime juice
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1 tablespoon vegetable oil 1 tablespoon vegetable oil
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1 small onion, thinly sliced 1 small onion, thinly sliced
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1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
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1 carrot, julienned 1 carrot, julienned
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2 cloves garlic, minced 2 cloves garlic, minced
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1 tablespoon grated ginger 1 tablespoon grated ginger
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1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
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2 tablespoons fish sauce 2 tablespoons fish sauce
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1 tablespoon brown sugar 1 tablespoon brown sugar
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1 cup bean sprouts 1 cup bean sprouts
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1 cup fresh herbs (such as cilantro, mint, and Thai basil) 1 cup fresh herbs (such as cilantro, mint, and Thai basil)
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Crushed peanuts, for garnish Crushed peanuts, for garnish
Nutrition
- Calories: 250 kcal / 1046 KJ
- Fat: 8g (1g saturated)
- Carbohydrates: 35g (8g sugars)
- Protein: 10g
- Fiber: 5g
- Salt: 2g
Preparation
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1.In a bowl, combine the soy sauce, hoisin sauce, and lime juice. Add the tofu strips and marinate for 15 minutes.
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2.Heat the vegetable oil in a pan over medium heat. Add the onion, bell pepper, carrot, garlic, ginger, and lemongrass. Sauté until the vegetables are tender.
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3.Push the vegetables to one side of the pan and add the marinated tofu. Cook until the tofu is lightly browned.
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4.In a separate bowl, mix the fish sauce and brown sugar. Pour the mixture over the tofu and vegetables. Stir well to combine.
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5.Fill a large bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable. Place the wrapper on a clean surface.
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6.Arrange a small portion of the tofu and vegetable mixture in the center of the wrapper. Top with bean sprouts and fresh herbs.
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7.Fold the sides of the wrapper over the filling, then roll it up tightly.
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8.Repeat steps 5-7 with the remaining rice paper wrappers and filling.
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9.Serve the Vietnamese-style enchiladas garnished with crushed peanuts.
Treat your ingredients with care...
- Tofu — Press the tofu before slicing to remove excess moisture and improve its texture.
- Rice paper wrappers — Dip them in warm water just until pliable, as they can become too sticky if soaked for too long.
- Lemongrass — Remove the tough outer layers and use only the tender inner part for the best flavor.
- Fresh herbs — Use a combination of cilantro, mint, and Thai basil for a refreshing and aromatic taste.
- Crushed peanuts — Toast the peanuts before crushing them to enhance their nutty flavor.
Tips & Tricks
- If you prefer a spicier kick, add some sliced chili peppers to the filling.
- Customize the filling by adding other vegetables like mushrooms or bamboo shoots.
- Serve the enchiladas with a side of Vietnamese dipping sauce for extra flavor.
- For a heartier meal, serve the enchiladas with steamed jasmine rice or vermicelli noodles.
- Make sure to roll the enchiladas tightly to prevent them from falling apart.
Serving advice
Serve the Vietnamese-style enchiladas as a main course, accompanied by a side of steamed jasmine rice or vermicelli noodles. Garnish with fresh herbs and crushed peanuts for added freshness and crunch.
Presentation advice
Arrange the enchiladas on a platter, garnished with a sprinkle of crushed peanuts and a few sprigs of fresh herbs. Serve with a side of Vietnamese dipping sauce for an extra touch of authenticity.
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