Photo by Quang Nguyen Vinh on Pexels
Vietnamese-Inspired Tofu and Herb Noodle Bowl (Bun Chay Style)
Vermicelli with pan fried tofu, julienned carrots and cucumber, mint and coriander, topped with nuoc cham dressing and lime.
- 100 g Vermicelli rice noodles
- 200 g Firm tofu
- 20 g Sugar (granulated)
- 2 tbsp Fish sauce substitute (e.g., light soy sauce)
- 2 tbsp Lime juice
- 2 cloves Garlic cloves
- 100 g Carrots
- 100 g Cucumber
- 15 g Fresh mint leaves
- 15 g Fresh coriander
- 15 g Peanuts (roasted, unsalted)
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Prepare the Nuoc Cham style dressing: In a small bowl, whisk together 15ml soy sauce substitute, lime juice, sugar, and 60ml of warm water until the sugar dissolves. Finely mince one garlic clove and add it to the dressing. Set aside.
- Step 2
Press the tofu, then slice into thin strips. In a bowl, toss the tofu with the remaining 15ml soy sauce substitute and the finely minced second garlic clove.
- Step 3
Cook the rice noodles according to package instructions (usually soaking in hot water for 5-8 minutes). Drain and rinse under cold water to stop cooking and prevent sticking.
- Step 4
Prepare the vegetables: Julienne the carrots and cucumber into thin matchsticks. Roughly chop the mint and coriander.
- Step 5
Heat a non-stick frying pan over medium-high heat. Pan-fry the seasoned tofu strips without extra oil until golden brown and slightly chewy (about 8 minutes).
- Step 6
To assemble the bowls: Divide the cold noodles between two bowls. Layer the fried tofu, julienned carrots, and cucumber on top.
- Step 7
Scatter generously with fresh mint, coriander, and crushed peanuts. Drizzle the Nuoc Cham dressing over the entire bowl just before serving.
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