Bún chay (Vegetarian Rice Noodles)
Experience the vibrant flavors and textures of Bun Chay – a delicious, wholesome Vietnamese street food that will transport you to the bustling streets of Vietnam!
Start by cooking the rice noodles according to the package instructions, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process, and set them aside.
While the noodles are cooking, cut the tofu into small cubes and pan-fry them in a tablespoon of sesame oil over medium heat for about 5-7 minutes or until golden brown. Set aside.
Next, julienne the carrot and cucumber. Carve the carrot into thin strips and slice the cucumber along its length into bite-sized pieces.
In a large bowl, combine the cooked rice noodles, fried tofu, julienned carrot, cucumber, and handful of baby spinach.
In a separate small bowl, mix the soy sauce and juice of half a lime. Pour this dressing over the noodle and vegetable mixture and toss to combine thoroughly.
Serve your Bun Chay in bowls, garnish with chopped peanuts and mint leaves, and drizzle with additional lime juice to taste.
Enjoy immediately for the best flavor!
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- Add sliced mushrooms for earthiness.
- Incorporate pickled vegetables for a tangy kick.
- Top with a spicy chili sauce for an extra flavor boost.
- Use firm tofu to ensure it holds its shape when frying.
- Feel free to add any seasonal vegetables you have on hand.
- Marinate the tofu in soy sauce for enhanced flavor before frying.
- fat: 18 grams
- fiber: 5 grams
- protein: 25 grams
- calories: 450
- carbohydrates: 50 grams
This dish offers a balanced mix of carbohydrates, protein from tofu, and healthy fats from peanuts, making it a sustaining vegetarian option that supports muscle health.
