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 porcije
Cuisine: vietnamese
Ingredients: 500 g firm tofu pressed and cut into 2cm cubes; 250 g rice vermicelli noodle thin; 500 ml vegetable oil; 8 kom vegan spring roll store-bought, frozen; 1 kom cucumber sliced; 1 šalica perilla leaf; 0,5 šalica mint leaf; 30 g lemongrass finely minced; 1 kom bird's eye chili finely minced (neobavezno); 2 kom fermented tofu (chao) red or white, mashed; 1 žlica lime juice; 1 žličica sugar; 2 žlica water; 1 češanj 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.

Izvorni recept autora Forkin

Ukupno vrijeme: 1 h
Porcije: 4
Težina: Srednje
Po porciji: 610 kcal

Informacije o alergenima: može sadržavati soja. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

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

accompaniments

1 komcucumber, sliced
1 šalicaperilla leaf
0,5 šalicamint leaf

dipping sauce

30 glemongrass, finely minced
1 kombird's eye chili, finely minced(neobavezno)
2 komfermented tofu (chao), red or white, mashed
1 žlicalime juice
1 žličicasugar
2 žlicawater
1 češanjgarlic, minced

Oprema

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

Postupak

Korak po korak

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.
Oko 5 min
Napomena kuhara: 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.
Oko 5 min
Napomena kuhara: 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).
Oko 5 min
Napomena kuhara: 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.
Napomena kuhara: 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.
Oko 10 min
Napomena kuhara: 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.
Napomena kuhara: 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.
Oko 5 min
Napomena kuhara: 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.
Oko 5 min
Napomena kuhara: Serve family-style for an authentic experience.
10
Serve immediately with the prepared dipping sauce on the side.

Po porciji

Nutritivne vrijednosti

62%Ocjena

Kalorije: 609,8kcal
Bjelančevine: 16,9g
Ugljikohidrati: 74,2g
Masti: 28,2g
Vlakna: 3,2g
Šećeri: 5,1g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

Store leftover components separately in airtight containers in the refrigerator.

Podgrijavanje

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.