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

Оригинальный рецепт от Forkin

Общее время: 1 ч
Порции: 4
Сложность: Средне
На порцию: 610 kcal

Информация об аллергенах: может содержать соя. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

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

accompaniments

1 шт.cucumber, sliced
1 стаканperilla leaf
0,5 стаканmint leaf

dipping sauce

30 glemongrass, finely minced
1 шт.bird's eye chili, finely minced(необязательно)
2 шт.fermented tofu (chao), red or white, mashed
1 ст. л.lime juice
1 ч. л.sugar
2 ст. л.water
1 зубчикgarlic, minced

Инвентарь

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

Приготовление

Шаг за шагом

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.
Около 5 мин
Совет повара: 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.
Около 5 мин
Совет повара: 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).
Около 5 мин
Совет повара: 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.
Совет повара: 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.
Около 10 мин
Совет повара: 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.
Совет повара: 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.
Около 5 мин
Совет повара: 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.
Около 5 мин
Совет повара: Serve family-style for an authentic experience.
10
Serve immediately with the prepared dipping sauce on the side.

На порцию

Пищевая ценность

62%Оценка

Калории: 609,8kcal
Белок: 16,9g
Углеводы: 74,2g
Жиры: 28,2g
Клетчатка: 3,2g
Сахара: 5,1g

Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.

Правильное хранение

Хранение

Store leftover components separately in airtight containers in the refrigerator.

Разогрев

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.