Bun Chay Vietnamese Vegetarian Noodle Salad Food

VIETNAMESE NOODLES AND FRIED VEGETARIAN SPRING ROLLS BOWLS (BúN CHả GIò CHAY)

Steps:

• Cook the rice vermicelli according to package instructions. Rinse through running cold water after cooking to wash off some starch.
• You can watch the photos above or the video below to see how to assemble these bowls.
• In a large bowl, add the shredded lettuce.
• Top with the noodles, fresh herbs, and pickled veggies.
• Add in the spring rolls. I cut mine up into smaller bite-sized pieces.
• Finish the bowl with vegan 'fish' sauce or vietnamese dipping sauce (nuoc cham).
• Mix and enjoy!

VEGAN BúN CHAY RECIPE (VIETNAMESE NOODLE SALAD RECIPE)

Steps:

• Set a large pot of water on the stove to boil for cooking the noodles.
• While the water is heating, whisk the dressing ingredients together in a small bowl. Set aside to infuse.
• After the water is boiling, cook the noodles according to package directions; rinse with cold water, drain well, then divide into four serving bowls.
• Heat one tablespoon of peanut oil in a large skillet set over medium heat. Add the tofu pieces and fry until golden brown, about 5 to 7 minutes on both sides. While the tofu is frying, stir the mushroom soy sauce, sesame oil, and sugar together in a small bowl until the sugar has dissolved.
• Once the tofu is browned, pour this mixture into the pan. Allow the sauce to cook in the pan for 1 to 2 minutes, until it begins to thicken. Flip the tofu to ensure the sauce coats and sticks to each side. Cook for another minute or so, until the tofu is caramelized and sticky. Transfer the tofu to the noodle bowls.
• Top the noodle bowls with julienned carrot, sliced bell pepper, cucumber half moons, herbs, and peanuts. Pour a quarter of the prepared dressing over each bowl. Serve at once.

VIETNAMESE VERMICELLI NOODLE SALAD WITH TOFU

Steps:

• Soak: the rice noodles in a large bowl of water for 15 minutes or until softened.
• Dressing: add all the ingredients into a small bowl and combine.
• Tofu: Cube the tofu into 1/2 inch pieces.
• Vegetables & Herbs: Julienne the carrots and cucumbers. Shred the lettuce. Roughly chop the herbs.
• Noodles: Over medium heat, add in the noodles with a bit of the soaking water to finish cooking. Drain and rinse with cold water. Transfer to a large mixing bowl.
• Assemble: Add the vegetables, herbs, tofu, peanuts and dressing into the bowl with the vermicelli noodles. Toss until everything is evenly distributed.

BUN (VIETNAMESE HERB NOODLE SALAD)

Steps:

• Bring a large pot of water to a rolling boil. Turn off the heat and add the noodles; let sit for 2 minutes.
• Remove noodles from hot water and shock them by placing them in a bowl of ice water. Drain in a colander.
• Place the noodles onto a serving bowl and cover with the cucumber, scallions and herbs. Garnish with black pepper, garlic and peanuts.
• Before serving, pour the Nuac Cham sauce over all and toss before serving.

BUN CHAY (VIETNAMESE VEGETARIAN NOODLE SALAD)

Steps:

• For the noodles Bring a large pot of water to a boil and add rice sticks. Stir and cook until noodles are white and tender but still firm, about 3-5 minutes. Drain in a colander and rinse under cold water, fluffing the noodles to separate the strands. Drain again completely. For the tofu Cut tofu into bite-size pieces and press between clean kitchen towels or paper towels to rid of excess water. Heat oil in a skillet and fry tofu until crispy and golden. Drain excess oil. For the greens Prepare the greens and set aside. (May be prepared ahead of time and kept in the refrigerator.) For the sauce In a small bowl, whisk together ingredients for sauce. Set aside. (May be prepared ahead of time kept in the refrigerator.) To serve Divide the noodles between two bowls. Arrange greens and tofu on top and garnish with peanuts. Just before eating, drizzle with sauce to taste and toss.