Spice in the Kitchen: Vietnamese Rice Noodle Salad (Bún Chay)


Since I had a plethora or cooked rice noodles, cilantro and mint left over from the Phờ experiment, I needed to try another Vietnamese recipe for lunch today. Anything with peanuts, lime, mint and cilantro is tops in my book, so I quite happily gobbled up this plate of healthiness. Ok, I wolfed it down! Mr. Scissors said, "This is like a summer roll with no wrap!"

Vietnamese Rice Noodle Salad (Bún Chay) (Vegetarian/Vegan)
serves 2


Dressing:

  • 1 TB peanut oil
  • 2-3 TB of tamari or soy sauce
  • 1/4 tsp red pepper flakes
  • 1/2 tsp ginger
  • juice of 1 lime
  • 1/4 tsp  hing (or a crushed clove of garlic)
  • 1-2 TB of sugar (or honey)
  • 1 TB hoisin sauce (or if you can find it, vegan fish sauce)
  • salt--to taste


Salad:

  • 6-8 ounces of cold rice noodles, cooked according to package directions, rinse and drained (I used thin rice noodles, but you can use pad thai noodles).
  • Veggies (to your taste): romaine cut into bite sized pieces, shredded carrots, cucumbers cut into 2" thin strips, mung bean sprouts, basil, cilantro, mint
  • Tofu: You can use this recipe and cut the tofu into chunks instead of strips before you bake it.


Toppings:

  • crushed peanuts
  • basil or cilantro sprigs for garnish


Directions:

  1. Mix ingredients for dressing in a small bottle or tupperware container, shake and refrigerate.
  2. On a plate or a bowl, place noodles in the middle, surround with the different veggies/herbs and tofu.
  3. Drizzle with dressing and top with crushed peanuts and dress with toppings. Perfect dish to perfect your chopstick skills! Have fun!
Shop the Props!
Tea Towel (surprise, surprise): Marimekko (surprise, surprise)

No comments:

Post a Comment

I love comments! Thanks for saying hi!