Vegan Bùn Cha (Vietnamese Noodle Salad)

Vegan Bùn Cha Dressing Ingredients

3 tbsp rice vinegar3 tbsp lime juice2 tbsp coconut palm (grated) or brown sugar5 tbsp soy sauce2 lemongrass (white parts only)2 cloves garlic2 bird’s eye chilies1 tbsp water

Steps To Make

Add Lemongrass & Water Into A Blender, Process Till Fine, Add Garlic &Chillies, Blend For 1 Min, Transfer To A Small Bowl & Add The Rest Of The Ingredients.

Caramelised Tofu

1 tbsp oil1/2 block firm tofu (sliced into 2 inch pieces)2 tbsp dark soy sauce1 tsp sesame oil1 tsp brown sugar

Steps To Make Caramelised Tofu

Heat oil in a pan over medium high heat.Add tofu & fry for 8 mins on both sides.While tofu is frying, combine the rest of the ingredients in a bowl & stir until sugar dissolves.Once tofu is browned, pour mixture onto tofu, cook (flipping) for 2 mins until it begins to thicken.

Noodle Bowls

250 g rice or mung bean noodles (boiled till al dente)1 large carrot (julienned)1 large cucumber (cut into 1/2 moons)1 cup cilantro or parsley1 cup basil1 cup mint1/2 cup peanutslime or lemon wedgeswhole red or green chillies (optional)vegan spring rolls (homemade or store bought, deep fried & cut into bite sized pieces)

Finishing

To assemble, divide noodles into 4 serving bowls or plates, arrange caramelised tofu, fried spring rolls, fresh herbs & vegetables, garnish with lime wedge, whole chillies & chopped peanuts, serve with dressing on the side.When ready to eat, pour dressing & enjoy immediately.