Vegetarian Vermicelli Noodle Salad (Bún Trộn Chay)

Name: Vegetarian Vermicelli Noodle Salad (Bún Trộn Chay)
Ingredients: 3 pieces firm tofu; 3 cucumbers; Lettuce, fresh herbs (such as cilantro, mint, or Thai basil), green onions; Soy sauce, sugar; Garlic, chili peppers; 1.1 lbs fresh rice vermicelli noodles (500 grams); Roasted peanuts, crushed; 10.5 oz fresh bamboo shoots (300 grams), 1.75 oz dried wood ear mushrooms (50 grams)

Nguyễn Lê Hồng Hạnh @cook_4076575

Start the first day of the month with me by making this light and refreshing vermicelli noodle salad!

Nguyễn Lê Hồng Hạnh @cook_4076575

Start the first day of the month with me by making this light and refreshing vermicelli noodle salad!

Saved

Ingredients

3 piecesfirm tofu
3cucumbers
Lettuce, fresh herbs (such as cilantro, mint, or Thai basil), green onions
Soy sauce, sugar
Garlic, chili peppers
1.1 lbsfresh rice vermicelli noodles (500 grams)
Roasted peanuts, crushed
10.5 ozfresh bamboo shoots (300 grams), 1.75 oz dried wood ear mushrooms (50 grams)

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Steps

1

Boil the bamboo shoots until cooked, then cut into bite-sized pieces. Soak the dried wood ear mushrooms in water until they expand, rinse well, and slice into thin strips.
2

Sauté the green onions until fragrant, then add the wood ear mushrooms and stir-fry. Add the bamboo shoots and continue to stir-fry. Season with a little salt to taste.
3

Fry the tofu until golden brown, then cut into bite-sized pieces.
4

Wash the lettuce and herbs thoroughly, then drain well.
5

Cut the cucumbers into thin strips.
6

Crush the garlic and chili peppers, then add soy sauce and sugar to a bowl. Stir until the sugar dissolves completely.
7

Place the vermicelli noodles in a bowl. Top with cucumber, lettuce, herbs, tofu, bamboo shoots, mushrooms, and crushed roasted peanuts. Pour the sauce over the top and enjoy!