This dish is a tribute to the summer sun we are all patiently waiting for here in the Northern hemisphere
It’s full of fresh veggies and zingy flavour. Although I’ve never been to Vietnam I’ve had this salad at restaurants and now I’ve finally recreated it at home to share with you because it really is one of the most delicious salads I can think of. I hope you will enjoy my take on this Vietnamese classic.
I shared this on my youtube channel as part of a video all about quick at home lunches along with this red pesto pasta and these spiced chickpea pita pockets. You can definitely enjoy it for dinner as well though, of course!
Vegan Vietnamese Bún Chay
For the dressing:
0,25 cup rice vinegar
1 lime, juice only
3-4 tbsp soy sauce
1 tbsp maple syrup
1 tsp sriracha, optional
2 gem lettuce
2 medium sized carrots
12 medium sized radishes
2 cups bean sprouts
A large handful fresh coriander
A large handful fresh mint
A large handful fresh basil
300 g rice vermicelli noodles
240 g smoked tofu
1 tbsp rapeseed oil
A handful of salted peanuts, lightly crushed
Start by putting a pot of water on to boil for the noodles.
Prepare the sauce by combining all the ingredients in a small bowl or jar and mixing well to combine. Set aside.
Next prepare the vegetables. Slice the gem lettuce into bite sized pieces and slice the radishes finely. Use a julienne peeler to julienne the carrot and cucumber or use a vegetable peeler to make carrot and cucumber ribbons. Rinse and drain the bean sprouts.
Cube the tofu into 0,5 inch pieces and heat the oil in a frying pan over medium heat. Once hot fry the tofu on each side for 1-2 minutes or until golden. Be patient and don’t turn them too soon, especially in the beginning before they are hot, as they might break. When they are fried take them off the heat.
At this point the noodle water will be boiling, maybe even sooner and in that case do this step earlier. Pop your noodles into the boiling water and cook according to package instructions. Usually rice vermicelli only needs about 2 minutes in the boiling water. Drain and rinse briefly with cold water to get rid of excess starch.
Place the noodles in the centre of your bowls and place the vegetables around it creating a colourful frame for it. Add the bean sprouts and fried tofu as well. Add the fresh herbs as edible decoration on the top and sprinkle the peanuts over the salad. Serve with a generous drizzle of the dressing.
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