Vietnamese Vermicelli Noodle Salad (Bún Chay)

Serves 2
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Directions

  1. 1Cook vermicelli according to instructions, rinse with cold water, drain and set aside.
  2. 2Heat a splash of oil into a pan and fry tofu until golden.
  3. 3Set aside the fried tofu.
  4. 4In the same pan, add extra oil and fry garlic and lemongrass on medium for 2 minutes until fragrant.
  5. 5Add in the soy sauce, sugar, pepper and water and turn the heat up.
  6. 6Add the tofu in and stir to coat, cooking for another 20-30 seconds.
  7. 7For the dressing, dissolve sugar in hot water then whisk in all remaining ingredients.
  8. 8For the scallion oil, heat oil in a small saucepan until hot, turn off heat then stir in the scallions and salt.
  9. 9To assemble, add noodles in a bowl and top with all the veg, tofu and scallion oil.
  10. 10Garnish with fried shallots and roasted peanuts.
  11. 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.