Bún Đậu Mắm Tôm Chay

下ごしらえ

材料

作り方

手順

1. 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.

   約5 分

   調理のヒント： Mashing the fermented bean curd well ensures a smooth sauce.

2. 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.

   約5 分

   調理のヒント： Rinsing with cold water stops the cooking process and keeps the noodles from clumping.

3. 3

   Heat the vegetable oil in a deep pan or pot over medium-high heat until it reaches about 175°C (350°F).

   約5 分

   調理のヒント： Use a thermometer for best results, or test with a small piece of tofu; it should sizzle immediately.

4. 4

   Carefully add the tofu cubes to the hot oil in batches, making sure not to overcrowd the pan.

   調理のヒント： Overcrowding lowers oil temperature and leads to soggy tofu.

5. 5

   Fry the tofu for 5-7 minutes per batch, turning occasionally, until golden brown and crispy on all sides.

   約10 分

   調理のヒント： Adjust heat as needed to maintain a consistent frying temperature.

6. 6

   Remove the fried tofu with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.

   調理のヒント： Draining on a wire rack keeps the tofu crispy.

7. 7

   In the same hot oil, fry the vegan spring rolls according to package instructions, usually 3-5 minutes, until golden and crispy.

   約5 分

   調理のヒント： Ensure spring rolls are fully cooked through.

8. 8

   Remove the spring rolls and drain them on the same wire rack.

9. 9

   Arrange the cooked vermicelli noodles, fried tofu, fried spring rolls, sliced cucumber, perilla leaves, and mint leaves on a large platter.

   約5 分

   調理のヒント： Serve family-style for an authentic experience.

10. 10

    Serve immediately with the prepared dipping sauce on the side.