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Vietnamese noodle salad bowl, Bún chay? – tag a friend to share this yummy bowl with.?
Happy FriYAY, friends?. It’s Fall but that doesn’t stop us from enjoying a bowl of refreshing salad with lots of texture, right?? Filled with homegrown herbs, sticky tofu, raw veggies & a simple dressing, this delicious meal is sure to please your palate.✨
Recipe (yields 3 servings)
Ingredients:
~ Vietnamese rice noodles ‘bun’, cooked based on package instructions
~ Crispy homemade veggie rolls (recipe few posts back)
?Toppings suggestions:
~ Thai basil, mints, cilantro
~ Fresh mung bean sprouts
~ Shredded carrots & cucumber
~ Dry roasted crushed peanuts, lime wedges, red chili
Tofu ingredients:
~ 1 pack firm tofu, drain & cut into rectangles
~ oil
?Sauce: Mix together 1 tablespoon stir fry sauce, 1/2 tablespoon soy sauce, 1 teaspoon hoisin sauce, a pinch of five spice powder & white pepper, 1 teaspoon dark soy sauce (optional) with 1/4 cup hot water.
✔️Pan-fry tofu with a drizzle of oil until golden brown, set aside. Using the same pan, heat sauce & add the tofu back in. Coat the tofu with sauce until all incorporated.
?Dressing: Use store-bought Vietnamese vegetarian fish sauce – Nước mắm chay OR homemade ‘fish’ sauce (recipe on highlights)
?To serve: Place rice noodles in a bowl, top with above suggestions and drizzle dressing over along with a squeeze of lime juice. Enjoy!?
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