Bún đậu chay

Classic Vietnamese

Classic Vietnamese


  • 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


  • 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

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