Vegetarian Vermicelli Noodle Salad (Bún Trộn Chay)

Name: Vegetarian Vermicelli Noodle Salad (Bún Trộn Chay)
Ingredients: 3.5 oz (100 grams) gray oyster mushrooms; 5 shiitake mushrooms; 1.75 oz (50 grams) shredded carrot; 1.75 oz (50 grams) shredded cucumber; Fresh herbs (such as cilantro, mint, or Thai basil); Fresh rice vermicelli noodles; 2 tablespoons vegetarian fish sauce; 3 tablespoons soy sauce; 2 tablespoons sugar; 2 tablespoons chili sauce; 2 tablespoons Chinese black vinegar

Hưng Nguyễn @cook_9488201

Hồ Chí Minh

Vegetarian Vermicelli Noodle Salad (Bún Trộn Chay)

Hưng Nguyễn @cook_9488201

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Ingredients

3.5 oz (100 grams)gray oyster mushrooms
5shiitake mushrooms
1.75 oz (50 grams)shredded carrot
1.75 oz (50 grams)shredded cucumber
Fresh herbs (such as cilantro, mint, or Thai basil)
Fresh rice vermicelli noodles
2 tablespoonsvegetarian fish sauce
3 tablespoonssoy sauce
2 tablespoonssugar
2 tablespoonschili sauce
2 tablespoonsChinese black vinegar

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Steps

1

Shred the oyster mushrooms into thin strips as shown. Sauté briefly with a little oil. Season lightly with vegetarian seasoning if desired.
2

Soak the shiitake mushrooms until soft, then cut into thin strips. Sauté briefly with a little oil and season with vegetarian seasoning to taste.
3

Julienne the carrot and cucumber as shown. Prepare fresh bean sprouts and rice vermicelli noodles.
4

For the sauce: Mix together the soy sauce, vegetarian fish sauce, chili sauce, sugar, and Chinese black vinegar according to the recipe. Stir until the sugar dissolves and the sauce is well combined.
5

You can also add fried tofu or fresh fried tofu skin if you like.