Vegan Bún Chả (Hanoi Grilled Noodles)

Instructions

1. 1Combine the finely chopped 2 stalks of lemongrass, 4 cloves of garlic, and 2 medium shallots with the about 225 g of vegan ground 'pork' and 3 tablespoons of soy sauce in a food processor. Pulse the mixture until it is well combined and uniform.
2. 2Take about 1 tablespoon of the vegan 'pork' mixture, roll it into a small ball, and then flatten it into a 1.27 cm thick patty. Repeat this process until all of the mixture is used to form several patties. Cut the 10 sheets of rice paper in half, then carefully wrap each vegan 'pork' patty with one half-sheet of rice paper.
3. 3Slice the 1 block of firm tofu into 1.27 cm thick pieces. In a medium bowl, combine the tofu slices with 1 tablespoon of soy sauce, 2 tablespoons of rice vinegar, and 1 tablespoon of maple syrup, gently tossing to coat. Let the tofu marinate for 15 minutes to absorb the flavors.
4. 4In a small bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of lime juice, 1 tablespoon of maple syrup, and 1 teaspoon of chili garlic sauce. Stir in 1/4 cup of water until all ingredients are well combined to create your dipping sauce.
5. 5Heat 2 tablespoons of vegetable oil in a grill pan or on a grill over medium-high heat (400°F / 200°C). Once hot, carefully place the marinated tofu slices and the wrapped vegan 'pork' patties onto the cooking surface. Cook for 5 to 7 minutes per side, until the tofu is golden brown with visible grill marks and the patties are heated through with a slightly crispy exterior.
6. 6Bring a large pot of water to a rolling boil. Add the about 340 g of rice noodles to the boiling water, then immediately remove the pot from the heat and let the noodles soak for 5 to 7 minutes, or until they are tender but still slightly firm to the bite. Drain the noodles thoroughly in a colander.
7. 7Divide the cooked about 340 g of rice noodles evenly among four serving bowls. Arrange the grilled tofu slices and the grilled vegan 'pork' patties on top of the noodles in each bowl.
8. 8Garnish each bowl generously with 1 cup of fresh herbs (mint, cilantro, basil) and 1 cup of pickled carrots and daikon. Serve the Bún Chả immediately with the prepared dipping sauce on the side.

Substitutions

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