Main Course

Bún Đậu Mắm Tôm Chay

Name: Bún Đậu Mắm Tôm Chay
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 portioner
Cuisine: vietnamese
Ingredients: 500 g firm tofu pressed and cut into 2cm cubes; 250 g rice vermicelli noodle thin; 500 ml vegetable oil; 8 stk. vegan spring roll store-bought, frozen; 1 stk. cucumber sliced; 1 kop perilla leaf; 0,5 kop mint leaf; 30 g lemongrass finely minced; 1 stk. bird's eye chili finely minced (valgfrit); 2 stk. fermented tofu (chao) red or white, mashed; 1 spsk. lime juice; 1 tsk. sugar; 2 spsk. water; 1 fed garlic minced

This veganized version of Bún Đậu Mắm Tôm features crispy fried tofu and flavorful fried spring rolls served with fresh vermicelli noodles and herbs. A pungent dipping sauce made from fermented soybean paste (chao) provides a rich umami kick, mimicking the traditional mắm tôm.

En original opskrift af Forkin

Tid i alt: 1 t.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 610 kcal

Allergenoplysninger: kan indeholde soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

500 gfirm tofu, pressed and cut into 2cm cubes
250 grice vermicelli noodle, thin
500 mlvegetable oil
8 stk.vegan spring roll, store-bought, frozen

accompaniments

1 stk.cucumber, sliced
1 kopperilla leaf
0,5 kopmint leaf

dipping sauce

30 glemongrass, finely minced
1 stk.bird's eye chili, finely minced(valgfrit)
2 stk.fermented tofu (chao), red or white, mashed
1 spsk.lime juice
1 tsk.sugar
2 spsk.water
1 fedgarlic, minced

Udstyr

pot · large platter · deep pan · slotted spoon · wire rack · small bowl

Fremgangsmåde

Trin for trin

1
Prepare the dipping sauce: In a small bowl, combine the minced lemongrass, minced chili (if using), mashed fermented bean curd, lime juice, sugar, water, and minced garlic.
Ca. 5 min.
Kokkens note: Mashing the fermented bean curd well ensures a smooth sauce.
2
Cook the vermicelli noodles according to package directions, typically by boiling for 2-3 minutes until tender, then drain and rinse with cold water to prevent sticking.
Ca. 5 min.
Kokkens note: Rinsing with cold water stops the cooking process and keeps the noodles from clumping.
3
Heat the vegetable oil in a deep pan or pot over medium-high heat until it reaches about 175°C (350°F).
Ca. 5 min.
Kokkens note: Use a thermometer for best results, or test with a small piece of tofu; it should sizzle immediately.
4
Carefully add the tofu cubes to the hot oil in batches, making sure not to overcrowd the pan.
Kokkens note: Overcrowding lowers oil temperature and leads to soggy tofu.
5
Fry the tofu for 5-7 minutes per batch, turning occasionally, until golden brown and crispy on all sides.
Ca. 10 min.
Kokkens note: Adjust heat as needed to maintain a consistent frying temperature.
6
Remove the fried tofu with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.
Kokkens note: Draining on a wire rack keeps the tofu crispy.
7
In the same hot oil, fry the vegan spring rolls according to package instructions, usually 3-5 minutes, until golden and crispy.
Ca. 5 min.
Kokkens note: Ensure spring rolls are fully cooked through.
8
Remove the spring rolls and drain them on the same wire rack.
9
Arrange the cooked vermicelli noodles, fried tofu, fried spring rolls, sliced cucumber, perilla leaves, and mint leaves on a large platter.
Ca. 5 min.
Kokkens note: Serve family-style for an authentic experience.
10
Serve immediately with the prepared dipping sauce on the side.

Pr. portion

Næringsindhold

62%Score

Kalorier: 609,8kcal
Protein: 16,9g
Kulhydrat: 74,2g
Fedt: 28,2g
Kostfibre: 3,2g
Sukker: 5,1g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover components separately in airtight containers in the refrigerator.

Genopvarmning

Reheat tofu and spring rolls in a toaster oven or air fryer for crispiness; noodles and herbs are best eaten fresh or at room temperature.