Vegan Bún Chả (Hanoi Grilled Noodles)

Ingredients

• 12 oz Rice Noodles (Bún)
• 1 block Firm Tofu
• 8 oz Vegan Ground 'Pork'
• 2 stalks Lemongrass
• 4 cloves Garlic
• 2 medium Shallots
• 10 sheets Rice Paper
• 3 tbsp Soy Sauce
• 2 tbsp Rice Vinegar
• 2 tbsp Lime Juice
• 1 tbsp Maple Syrup
• 1 tsp Chili Garlic Sauce
• 2 tbsp Vegetable Oil
• 1 cup Fresh Herbs (mint, cilantro, basil)
• 1 cup Pickled Carrots and Daikon

Instructions

1. 1Prepare the vegan 'pork' patties: In a food processor, combine vegan ground 'pork', finely chopped lemongrass, garlic, shallots, soy sauce, and a few tablespoons of water. Pulse until well combined.
2. 2Form the mixture into small patties and wrap each patty with a small piece of rice paper.
3. 3Prepare the tofu: Slice the firm tofu into 1/2-inch thick pieces. Marinate in a mixture of soy sauce, rice vinegar, and a touch of maple syrup for 15 minutes.
4. 4Make the dipping sauce: Combine soy sauce, rice vinegar, lime juice, maple syrup, chili garlic sauce, and water in a bowl. Adjust to taste.
5. 5Grill the tofu and vegan 'pork': Heat vegetable oil in a grill pan or on a grill. Grill the tofu and patties until golden brown and slightly charred, about 5-7 minutes per side.
6. 6Assemble the Bún Chả: Cook the rice noodles according to package directions. Divide the noodles among bowls. Top with grilled tofu and vegan 'pork' patties.
7. 7Garnish with fresh herbs and pickled carrots and daikon. Serve immediately with the dipping sauce.

Substitutions

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