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 porsjoner
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 kopp perilla leaf; 0,5 kopp mint leaf; 30 g lemongrass finely minced; 1 stk. bird's eye chili finely minced (valgfritt); 2 stk. fermented tofu (chao) red or white, mashed; 1 ss lime juice; 1 ts sugar; 2 ss water; 1 fedd 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 oppskrift av Forkin

Total tid: 1 t
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 610 kcal

Allergeninformasjon: kan inneholde soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

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 koppperilla leaf
0,5 koppmint leaf

dipping sauce

30 glemongrass, finely minced
1 stk.bird's eye chili, finely minced(valgfritt)
2 stk.fermented tofu (chao), red or white, mashed
1 sslime juice
1 tssugar
2 sswater
1 feddgarlic, minced

Utstyr

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

Fremgangsmåte

Trinn for trinn

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.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 5 min
Kokkens tips: 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).
Omtrent 5 min
Kokkens tips: 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 tips: 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.
Omtrent 10 min
Kokkens tips: 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 tips: 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.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 5 min
Kokkens tips: Serve family-style for an authentic experience.
10
Serve immediately with the prepared dipping sauce on the side.

Per porsjon

Næringsinnhold

62%Poengsum

Kalorier: 609,8kcal
Protein: 16,9g
Karbohydrater: 74,2g
Fett: 28,2g
Fiber: 3,2g
Sukker: 5,1g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover components separately in airtight containers in the refrigerator.

Oppvarming

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.