Bún đậu chay

Classic Vietnamese

Ingredients

• 100g cooked vermicelli noodles
  
• 3 bird-eye red chilies
• 1/2 carrot
• 100 g tofu
  
• Handful of salad
  
• Spring Onion
  
• 1 teaspoon Sriracha sauce
• 1 garlic clove
• 2 teaspoons soy sauce
• 1/2 teaspoon lime juice

Preparation

• Mix Sriracha, lime juice and soy sauce and mince garlic an place in small bowl
• Cook vermicelli according to package instruction
• Julienne (Matchstick) the carrot
  
• Fry the tofu
• Arrange all ingredients on the plate, sprinkle with chopped chili and chopped spring onion (optionally coriander, mint and peanuts)
• Serve cold