Vietnamese-style Enchiladas


Vietnamese-style Enchiladas

Phở-enchiladas: A Fusion of Mexican and Vietnamese Flavors

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.

Jan Dec

30 minutes

15 minutes

45 minutes

4 servings


Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free

Soy, Wheat (if using regular soy sauce instead of gluten-free soy sauce)

Paleo, Keto, Low-carb, High-protein, High-fat


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.


  • Calories: 250 kcal / 1046 KJ
  • Fat: 8g (1g saturated)
  • Carbohydrates: 35g (8g sugars)
  • Protein: 10g
  • Fiber: 5g
  • Salt: 2g


  1. 1.
    In a bowl, combine the soy sauce, hoisin sauce, and lime juice. Add the tofu strips and marinate for 15 minutes.
  2. 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.
  3. 3.
    Push the vegetables to one side of the pan and add the marinated tofu. Cook until the tofu is lightly browned.
  4. 4.
    In a separate bowl, mix the fish sauce and brown sugar. Pour the mixture over the tofu and vegetables. Stir well to combine.
  5. 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.
  6. 6.
    Arrange a small portion of the tofu and vegetable mixture in the center of the wrapper. Top with bean sprouts and fresh herbs.
  7. 7.
    Fold the sides of the wrapper over the filling, then roll it up tightly.
  8. 8.
    Repeat steps 5-7 with the remaining rice paper wrappers and filling.
  9. 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.