Guys, I ’ thousand officially over winter. I refuse to accept any more icky weather .
But that doesn ’ t have to mean that I have to keep eating soups, stews, and casseroles, correct ?
I want to eat things that are clean, and green, and bleak, and filled with matter to textures ! I have NEEDS .
Needs like this vegan vietnamese salad bowl. Swoon .
What You Need For This Recipe
This vietnamese vermicelli salad has ;
- Tender rice noodles
- Caramelized tofu
- Raw vegetables
- Lots of crunchy peanuts
- The whole thing is topped with fresh herbs (cilantro + basil + mint)
- And a tangy-salty dressing
I decided it was high meter I made a vegan vietnamese attic bowl the way I wanted it !
alternatively of greasy, french-fry bean curd I wanted mine to be sticky-sweet and caramelized .
rather than two sprigs of limp herb, I wanted handful of bracing Thai basil, batch leaves, and coriander .
In stead of a few stray slices of cucumber, I prefer a vietnamese bun salad loaded with colorful veggies !
now, that ’ s what I ’ m talking about .
Since I made this at base, I was able to keep the dressing/seasoning vegan by using mushroom soy sauce alternatively of pisces sauce .
One quick note : most of the places around here call this dish “ bun chay, ” although I ’ ve besides seen it called vietnamese rice noodle salad, vietnamese vermicelli noodle salad, vietnamese bun recipe, bun vietnamese salad, vietnamese noodle salad and about a thousand other things therefore for the sake of argument lashkar-e-taiba ’ s barely refer to it as a vietnamese cold noodle salad .
fair looking at these pictures is giving me a serious craving ! I think it ’ s time I make my way to the kitchen and by rights welcome myself home .
How to Make Vietnamese Noodle Salad
Set a large pot of water on the stave to boil. Assemble the ingredients for the dressing .
Whisk the vietnamese noodle salad dressing ingredients together in a minor bowl. Set apart to infuse .
Cook the noodles according to software directions ; rinse with cold water, drain well, then divide into four serving bowl .
assemble the ingredients for the caramelize bean curd .
Heat one tablespoon of insignificant oil in a bombastic frying pan set over metier heat. Add the bean curd pieces and electrocute until golden brown, about 5 to 7 minutes on both sides .
While the bean curd is frying, stir the mushroom soy sauce, sesame oil, and carbohydrate together in a belittled bowl until the sugar has dissolved .
once the bean curd is browned, pour this mix into the pan. Allow the sauce to cook in the pan for 1 to 2 minutes, until it begins to thicken. Flip the bean curd to ensure the sauce coats and sticks to each side. Cook for another moment or then, until the bean curd is caramelized and gluey. Transfer the bean curd to the noodle roll .
Top the attic stadium with julienne carrot, sliced bell pepper, cucumber half moons, herb, and peanuts .
Pour a quarter of the train dress over each bowl .
Serve and love !
Here’s the Recipe!
Continue to Content
Vegan Bún Chay Recipe (Vietnamese Noodle Salad Recipe)
This Vegan Bún Chay Vietnamese noodle salad recipe is a delicious and healthy smasher you can make in 30 minutes .
yield :
Serves 4
homework time :
15 minutes
cook prison term :
15 minutes
entire time :
30 minutes
Ingredients
For the Dressing
- 1/4 cup rice vinegar
- 3 tablespoons lime juice
- 3 tablespoons coconut or date sugar*
- 2 tablespoons mushroom soy sauce (or low-sodium soy sauce)
- 2 tablespoons freshly grated lemongrass (white part only)
- 1 clove garlic, grated
- 1 to 2 bird’s eye chilies, sliced (optional)
- 2 to 3 dashes Maggi seasoning
- 1 tablespoon water
For the Bún Chay
- 8 ounces thin rice noodles (vermicelli-style)
- 2 carrots, julienned
- 1 large bell pepper (orange, yellow, or red), thinly sliced
- 1 cup English cucumber half moons
- 1 cup cilantro stems and leaves (remove tough stem ends if desired)
- 1 cup Thai basil leaves
- 1 cup mint leaves
- 1 cup chopped peanuts
- Lime wedges for serving (optional)
For the Caramelized Tofu
- 1 tablespoon peanut oil
- 14 ounces firm tofu, sliced into bite-sized rectangles
- 2 teaspoons mushroom soy sauce, or low sodium soy-sauce
- 1 tablespoon sesame oil
- 1 tablespoon coconut or date sugar
Instructions
- Set a large pot of water on the stove to boil. Whisk the dressing ingredients together in a small bowl. Set aside to infuse.
- 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.
Notes
*You can besides substitute brown university or white boodle if needed .
Nutrition
yield : 4
Amount Per serve :
Calories:
765
|
Read more: Chicken and Dumplings Soup
Total Fat:
32g
|
Saturated Fat:
6g
|
Trans Fat:
0g
|
Unsaturated Fat:
23g
|
Cholesterol:
0mg
|
Sodium:
692mg
|
Carbohydrates:
107g
|
Fiber:
8g
|
Sugar:
78g
|
Protein:
22g
|
Recommended Products
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Julienne Vegetable Peeler
Did you make this recipe?
Take a video and tag @ thewanderlustkitchen on Instagram and hashtag it # thewanderlustkitchen. We ca n’t wait to see your version !
March 29, 2017 | last Updated on December 14, 2021 by Linda
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