Vietnamese Vermicelli Noodle Salad (Bún Chay)
Serves 2
Directions
- 1Cook vermicelli according to instructions, rinse with cold water, drain and set aside.
- 2Heat a splash of oil into a pan and fry tofu until golden.
- 3Set aside the fried tofu.
- 4In the same pan, add extra oil and fry garlic and lemongrass on medium for 2 minutes until fragrant.
- 5Add in the soy sauce, sugar, pepper and water and turn the heat up.
- 6Add the tofu in and stir to coat, cooking for another 20-30 seconds.
- 7For the dressing, dissolve sugar in hot water then whisk in all remaining ingredients.
- 8For the scallion oil, heat oil in a small saucepan until hot, turn off heat then stir in the scallions and salt.
- 9To assemble, add noodles in a bowl and top with all the veg, tofu and scallion oil.
- 10Garnish with fried shallots and roasted peanuts.
- 11Pour on the dressing and serve.
Ingredients
- 250 g dried vermicelli
- 1 cup lettuce, thinly sliced
- 1 small carrot, shredded
- 1 small cucumber, thinly sliced
- 0.5 cup fresh mint, thinly sliced
- 0.5 cup Vietnamese perilla, thinly sliced
- 0.5 block tofu, sliced
- 1 large clove garlic, minced
- 2 tbsp lemongrass, finely minced
- 1 tbsp light soy sauce
- 2 tsp sugar
- 1 tbsp water
- 0.125 tsp white pepper
- 2.5 tbsp sugar
- 0.33 cup hot water
- 2.5 tbsp yondu or vegan fish sauce
- 2 tbsp lime
- 1 red chilli
- 1 clove garlic
- 2 stalks scallions/green onions, thinly sliced
- 2 tbsp neutral oil
- 1 pinch salt
- Fried shallots
- Roasted peanuts
Equipment
pansmall saucepanbowl
Tips
- You can deep fry some spring rolls to add on top.
- Yondu is a Korean sauce that is 110% umami goodness, but vegan fish sauces work well too. If you can find either, substitute for light soy sauce.
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