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 st vegan spring roll store-bought, frozen; 1 st cucumber sliced; 1 kopp perilla leaf; 0,5 kopp mint leaf; 30 g lemongrass finely minced; 1 st bird's eye chili finely minced (valfritt); 2 st fermented tofu (chao) red or white, mashed; 1 msk lime juice; 1 tsk sugar; 2 msk water; 1 klyfta 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.

Ett originalrecept av Forkin

Total tid: 1 tim
Portioner: 4
Svårighetsgrad: Medel
Per portion: 610 kcal

Allergeninformation: kan innehålla soja och sojabönor. Kontrollera alltid ingrediensförpackningen om du har en allergi.

Förberedelser

Ingredienser

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

accompaniments

1 stcucumber, sliced
1 koppperilla leaf
0,5 koppmint leaf

dipping sauce

30 glemongrass, finely minced
1 stbird's eye chili, finely minced(valfritt)
2 stfermented tofu (chao), red or white, mashed
1 msklime juice
1 tsksugar
2 mskwater
1 klyftagarlic, minced

Utrustning

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

Gör så här

Steg för steg

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

Per portion

Näringsvärden

62%Betyg

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

Beräknat utifrån mängderna i receptet. Värdena kan variera beroende på varumärken och byten.

Håll det gott

Förvaring

Store leftover components separately in airtight containers in the refrigerator.

Uppvärmning

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.