Today it’s time for a super healthy dish straight from wonderful Vietnam: bun chay with tofu full of crunchy vegetables and refreshing herbs. A great option for everyone who wants to eat healthy, but not boring.
Seemingly ordinary ingredients gain a different dimension of taste thanks to the dressing, and I am serious: this is one of my favorite salads. The salad should be eaten lukewarm, it is perfect for hot days, but also now in winter to remind yourself of these sunny days.
Vietnam is one of my dream places to visit, unfortunately for now I have to get by with the taste and instead of traveling by plane I try to travel in the kitchen by tasting all the flavors I dream about.
RICE NOODLES – standard vermicelli will work best, but if you do not have it at home, you can also use the flat rice noodles. Pasta tastes best when you add a few drops of sesame oil when boiling, it will give the noodles a luxurious flavor.
HERBS – originally you should use Thai basil in your salad, but I know that finding it in the Czech Republic is almost a miracle, especially in the winter time. Regular basil has a completely different flavor and I wouldn’t recommend it as a substitute.
INGREDIENTS (for 2 servings)
for bowl:
- 100g of rice noodles
- 1 tofu (can be smoked)
- salad mix
- ½ green cucumber
- 1 carrot
- a handful of cilantro
- a few leaves of mint
- peanuts (or cashews)
- green onion
for the sauce:
- 100 ml of water
- 2 tablespoons of rice vinegar
- 1 teaspoon of sesame oil
- 3 tablespoons of soy sauce
- 1 teaspoon of sugar
- 1 clove of crushed garlic or ½ tbs of dry garlic
- 1/2 teaspoon chopped ginger (or dry ginger)
- a few chilli flakes (optional)
- lime juice (to taste)
BUN CHAY WITH TOFU – PREPARATION
- Mix the ingredients for the sauce. Boil the rice noodles with a little salt and then drain. F
- ry the tofu in your favorite way – I choose smoked tofu, which is drier and easier to get crispy on a pan. Season the tofu with your spices of your choice.
- Slice the cucumber, chop the carrot into sticks. Mix the lettuce with chopped mint and coriander. Put lettuce and pasta in a bowl, add cucumber, carrot and tofu on top of them.
- Sprinkle with nuts and green onions.
- Finally, pour some of the sauce over the dish and leave the rest of the sauce in a separate bowl on the side.
