Vietnamese Bun

What a way to start the New Year! This fresh Vietnamese Bun (pronounced "Boon") is always a hit in our house.  We were feeling kind of heavy after all of the Christmas and New Years goodies and wanted something light and fresh.  This noodle salad is perfect! Plus it really makes us feel like it's summer and we're on the beach!  I have made this a few times in the past after trying it at a Vietnamese restaurant in Hawaii.  The first time, I used hoisen sauce, since they use that in Pho.  Ummm... pretty much the nastiest thing I ever ate.  Second time, I used a soy sauce remedy.  It was okay, but still not perfect.  This time, I made the sauce using fish sauce.  YUM!  If you're completely vegetarian, I think they sell a Shitake mushroom substitute for fish sauce.  Enjoy! And Happy New Year!

Vietnamese Bun

Serves: 6

Ingredients:

 1 bundle of small rice noodles (about 2 cups cooked)

1 Tbs. grapeseed oil

1 package of extra firm organic tofu (or protein of choice)

1 large carrot, thinly sliced

1/2 cucumber, peeled and thinly sliced

1/4 cup sliced green onions

1 cup fresh mint, chopped

1/4 cup fresh cilantro, chopped

1/2 cup peanuts

Sauce:

2 Tbs. fish sauce

 juice from a small lime

1 tsp chili garlic paste

2 Tbs. brown sugar

2/3 cup water

Directions:

Soak your rice noodles in hot water for 30 minutes until cooked. 

Soak the tofu in hot saltwater for 15 minutes.  Slice into strips or cubes and pat dry.  Heat the oil in a pan over medium heat and fry the tofu until crispy (15-20 minutes). If using chicken, cook chicken breast and slice into thin strips. 

In a small saucepan, combine the water, fish sauce, lime juice, chili paste and brown sugar. Heat to dissolve the sugar. Remove from heat.

Place the noodles in the center of a large bowl. Top with tofu, carrots, cucumber, onions and mint. Pour the dressing over the dish and toss to combine.

Serve the salad garnished with peanuts and cilantro leaves.