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Finished and plated dish: Vegan Vietnamese Tofu Bun Cha with Fresh Herbs
Fotografía del plato terminado: Vegan Vietnamese Tofu Bun Cha with Fresh Herbs
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Vegan Vietnamese Tofu Bun Cha with Fresh Herbs

Por Álvaro (RecetAI)•Actualizada recientemente
Vietnam
Chopstick Frenzy, Green I Love You Green
VegetarianVeganLactose-Free
  • 4
    servings
  • 378 kcal/serving
  • easy

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Firm tofu

    400 g

  • Rice noodles (vermicelli)

    300 g

  • Carrot

    1 unit

  • Fresh lettuce

    1 unit

  • Fresh mint

    1 unit

  • Fresh cilantro

    1 unit

  • Garlic

    3 units

  • Lemongrass

    1 unit

  • Soy sauce (or Tamari)

    60 ml

  • Brown sugar

    2 tablespoons

  • Limes

    2 units

  • Fresh chili (optional)

    1 unit

  • Rice vinegar

    30 ml

Utensils needed

About this recipe

Bun Cha is the street soul of Hanoi, a dish that combines contrasts of temperature and flavor in perfect balance.

Although the original version gained worldwide fame after being shared by Anthony Bourdain and Barack Obama in a small tavern, this vegetable reinterpretation replaces grilled pork with tofu marinated in lemongrass and garlic, keeping the vibrant essence of the dish intact.

It is served with a mountain of fresh herbs and a Nuoc Cham sauce (here vegan) that is pure umami, sweet, sour, and spicy all at once.

Instructions

1
Step 1

Step 1

Press the tofu wrapped in paper towels for 15 minutes to remove excess water and improve its texture.

You will need:

400 gFirm tofu
2
Step 2

Step 2

Prepare the marinade by mixing in a bowl the very finely chopped lemongrass, a crushed garlic clove, half the soy sauce, and a tablespoon of sugar.

You will need:

1 stalkLemongrass1 cloveGarlic30 mlSoy sauce (or Tamari)1 tablespoonBrown sugar
3
Step 3

Step 3

Cut the tofu into slices or bite-sized cubes, mix with the marinade, and let rest to absorb the flavors.
4
Step 4

Step 4

For the quick pickles: cut the carrot into thin slices or flowers and marinate in a bowl with the rice vinegar and a pinch of salt.

You will need:

1 unitCarrot30 mlRice vinegar
5
Step 5

Step 5

Prepare the vegan 'Nuoc Cham' sauce: mix in a small saucepan warm water, the remaining sugar, lime juice, the rest of the soy sauce, minced garlic, and sliced chili. Stir until dissolved.

You will need:

2 unitsLimes1 unitFresh chili (optional)1 tablespoonBrown sugar
6
Step 6

Step 6

Cook the rice noodles in boiling water according to package instructions (usually 3-4 minutes), drain, and cool under the tap to stop cooking.

You will need:

300 gRice noodles (vermicelli)
7
Step 7

Step 7

Brown the marinated tofu in a frying pan over medium-high heat until crisp and caramelized on both sides.
8
Step 8

Step 8

Assemble the dish by placing separate piles of cold noodles, hot tofu, lettuce, and plenty of fresh herbs. Serve the sauce and pickles in a separate bowl for dipping.

You will need:

1 unitFresh lettuce1 bunchFresh mint1 bunchFresh cilantro

Your culinary masterpiece is ready to enjoy!

Share your version and surprise your guests with art and flavor.

Celebración cómica y surrealista de Vegan Vietnamese Tofu Bun Cha with Fresh Herbs, con ingredientes: Firm tofu, Rice noodles (vermicelli), Carrot, Fresh lettuce, Fresh mint.

Composición final humorística de Vegan Vietnamese Tofu Bun Cha with Fresh Herbs con Firm tofu, Rice noodles (vermicelli), Carrot, Fresh lettuce, Fresh mint
Imagen final de la receta Vegan Vietnamese Tofu Bun Cha with Fresh Herbs, ingredientes: Firm tofu, Rice noodles (vermicelli), Carrot, Fresh lettuce, Fresh mint

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