Vegan Vietnamese Bún Chay | Noodle Salad with Tofu and Herbs
This dish is a tribute to the summer sun we are all patiently waiting for here in the Northern hemisphere. It's full of fresh veggies and zingy flavour. Althoug
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Cooking tools:
- Julienne peeler
- Peeler
- Skillet
- Chef's knife
- Cutting board
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Spatula
- Mixing bowl
- Serving bowl
- Stove
Ingredients
- 0,25 cup rice vinegar
- 1 lime, juice only
- 3-4 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp sriracha, optional
- 2 gem lettuce
- 0,5 cucumber
- 2 medium sized carrots
- 12 medium sized radishes
- 2 cups bean sprouts
- A large handful fresh coriander
- A large handful fresh mint
- A large handful fresh basil
- 300 g rice vermicelli noodles
- 240 g smoked tofu
- 1 tbsp rapeseed oil
- A handful of salted peanuts, lightly crushed
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