Vegan Bún Chả (Hanoi Noodle Salad)

Ingredients

• 1 block Firm Tofu
• 1/2 cup Vegan Fish Sauce (Nuoc Cham)
• 8 oz Rice Vermicelli Noodles
• 1 cup Carrots (julienned)
• 1 cup Cucumber (sliced)
• 1 cup Bean Sprouts
• 1/4 cup Fresh Mint
• 1/4 cup Fresh Cilantro
• 2 tbsp Peanuts (roasted, crushed)
• 2 tbsp Soy Sauce
• 2 tbsp Lime Juice
• 2 cloves Garlic (minced)
• 1 tbsp Brown Sugar
• 1/4 tsp Red Pepper Flakes

Instructions

1. 1Place the 1 block of Firm Tofu between several layers of paper towels or a clean kitchen towel. Place a heavy object (like a cast iron skillet or a few cans) on top for 15-20 minutes to press out excess water. After pressing, cut the tofu into 1/2-inch (1.25 cm) cubes. In a medium bowl, combine the tofu cubes with 2 tbsp of Soy Sauce, 1 clove of the minced Garlic, and 1 tbsp of Brown Sugar. Stir gently to coat, then let marinate for at least 15 minutes while you prepare other components.
2. 2In a small bowl, combine the 1/2 cup of Vegan Fish Sauce, 2 tbsp of Lime Juice, the remaining 1 clove of minced Garlic, and 1/4 tsp of Red Pepper Flakes. Stir until the brown sugar is fully dissolved and the sauce is well combined.
3. 3Bring 6-8 cups (1.5-2 liters) of water to a rolling boil in a large pot. Add the 8 oz of Rice Vermicelli Noodles and cook for 3-5 minutes, or until the noodles are tender but still slightly firm to the bite (al dente). Drain the noodles immediately in a colander and rinse thoroughly with cold water to prevent them from sticking together. Set aside.
4. 4Heat a 12-inch (30 cm) non-stick skillet or a grill pan over medium-high heat (approximately 375°F / 190°C). Once hot, add the marinated tofu cubes in a single layer, ensuring not to overcrowd the pan. Cook for 4-6 minutes per side, turning occasionally, until all sides are golden brown and slightly crispy. Remove the cooked tofu from the pan and set aside.
5. 5In a large serving bowl, gently combine the cooked 8 oz of Rice Vermicelli Noodles, 1 cup of julienned Carrots, 1 cup of sliced Cucumber, 1 cup of Bean Sprouts, 1/4 cup of Fresh Mint, and 1/4 cup of Fresh Cilantro.
6. 6Arrange the cooked tofu cubes over the noodle and vegetable mixture. Sprinkle the 2 tbsp of roasted, crushed Peanuts evenly over the top.
7. 7Serve the Vegan Bún Chả immediately, allowing each person to pour the prepared 1/2 cup of Vegan Fish Sauce (Nuoc Cham) dipping sauce over their individual serving.

Related Guides