American Kitchen Classic Vietnamese Bun Cool Noodle Salad Recipes

VEGAN BúN CHAY RECIPE (VIETNAMESE NOODLE SALAD RECIPE)

Vegan Bún Chay Recipe (Vietnamese Noodle Salad Recipe) image

This Vegan Bún Chay Vietnamese noodle salad recipe is a delicious and healthy dish you can make in 30 minutes.

Provided by The Wanderlust Kitchen

Categories Salad

Time 30m

Number Of Ingredients 23

Ingredients

1/4 cup rice vinegar
3 tablespoons lime juice
3 tablespoons coconut or date sugar*
2 tablespoons mushroom soy sauce (or low-sodium soy sauce)
2 tablespoons freshly grated lemongrass (white part only)
1 clove garlic (grated)
1 to 2 bird's eye chilies (sliced (optional))
2 to 3 dashes Maggi seasoning
1 tablespoon water
8 ounces thin rice noodles (vermicelli-style)
2 carrots (julienned)
1 large bell pepper (orange, yellow, or red, thinly sliced)
1 cup English cucumber half moons
1 cup cilantro stems and leaves (remove tough stem ends if desired)
1 cup Thai basil leaves
1 cup mint leaves
1 cup chopped peanuts
Lime wedges for serving (optional)
1 tablespoon peanut oil
14 ounces firm tofu (sliced into bite-sized rectangles)
2 teaspoons mushroom soy sauce (or low sodium soy-sauce)
1 tablespoon sesame oil
1 tablespoon coconut or date sugar

Steps:

Set a large pot of water on the stove to boil for cooking the noodles.
While the water is heating, whisk the dressing ingredients together in a small bowl. Set aside to infuse.
After the water is boiling, cook the noodles according to package directions; rinse with cold water, drain well, then divide into four serving bowls.
Heat one tablespoon of peanut oil in a large skillet set over medium heat. Add the tofu pieces and fry until golden brown, about 5 to 7 minutes on both sides. While the tofu is frying, stir the mushroom soy sauce, sesame oil, and sugar together in a small bowl until the sugar has dissolved.
Once the tofu is browned, pour this mixture into the pan. Allow the sauce to cook in the pan for 1 to 2 minutes, until it begins to thicken. Flip the tofu to ensure the sauce coats and sticks to each side. Cook for another minute or so, until the tofu is caramelized and sticky. Transfer the tofu to the noodle bowls.
Top the noodle bowls with julienned carrot, sliced bell pepper, cucumber half moons, herbs, and peanuts. Pour a quarter of the prepared dressing over each bowl. Serve at once.

Nutrition Facts : ServingSize 1 serving, Calories 654 kcal, Carbohydrate 77 g, Protein 23 g, Fat 30 g, SaturatedFat 5 g, Sodium 548 mg, Fiber 8 g, Sugar 12 g, UnsaturatedFat 24 g

BUN (VIETNAMESE HERB NOODLE SALAD)

Bun (Vietnamese Herb Noodle Salad) image

Bun is a traditional Vietnamese herb noodle salad that is dressed with Nuoc Cham Sauce. Many families have their different ways of preparing the sauce, but I like this one the best. If you have a difficult time finding the Thai chili, the Persian cucumbers, or the Thai basil, you can substitute them with a Serrano chili, an English cucumber (1 instead of 2), and sweet Italian basil.

Provided by Sommer Clary

Categories Vietnamese

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 18

Ingredients

1/4 cup lime juice
1/4 cup fish sauce
1/4 cup water
1 tablespoon rice vinegar
2 tablespoons sugar
1 garlic clove, minced
1 thai chili, finely chopped
shredded carrot (optional)
1 lb rice vermicelli noodles
1/2 cup sliced garlic, fried
1 1/2 cups fresh mung bean sprouts
2 Persian cucumbers, julienned
1 1/4 cups fresh cilantro leaves
1 1/4 cups fresh mint leaves
1 cup thai basil leaves, roughly chopped
4 scallions, thinly sliced
2 teaspoons ground black pepper
1 cup unsalted dry roasted peanuts, crushed

Steps:

Bring a large pot of water to a rolling boil. Turn off the heat and add the noodles; let sit for 2 minutes.
Remove noodles from hot water and shock them by placing them in a bowl of ice water. Drain in a colander.
Place the noodles onto a serving bowl and cover with the cucumber, scallions and herbs. Garnish with black pepper, garlic and peanuts.
Before serving, pour the Nuac Cham sauce over all and toss before serving.

Nutrition Facts : Calories 366.4, Fat 11.6, SaturatedFat 1.9, Cholesterol 47.9, Sodium 569.4, Carbohydrate 55.2, Fiber 5.1, Sugar 5.7, Protein 13.3

AMERICAN KITCHEN CLASSIC VIETNAMESE BUN (COOL NOODLE SALAD)

American Kitchen Classic Vietnamese Bun (Cool Noodle Salad) image

To make this dish simple to make, prepare the greens and garnishes in advance and refrigerate. Cook the noodles up to two hours ahead and keep at room temperature. At serving time, you'll just have to prepare the toppings.

Provided by Member 610488

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups lettuce, washed and shredded
2 cups fresh bean sprouts
1 1/2 cups cucumbers, peeled seeded julienned
1/3 cup mint leaf, roughly chopped
1/2 cup basil leaves, roughly chopped
2 tablespoons roasted peanuts, chopped (garnish)
12 sprigs fresh cilantro (garnish)
nuoc cham sauce (garnish)
8 ounces dried rice vermicelli
pork (Recipe #490179) or shrimp (Vietnamese Lemongrass Shrimp)

Steps:

Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. If working ahead of time, cover each bowl with damp paper towels and refrigerate.
Set peanuts aside. Make 1 recipe nuoc cham and refrigerate.
Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.
Follow the directions for one of the recipes (Vietnamese Lemongrass Shrimp, Vietnamese Grilled Pork, or Vietnamese Stir-Fried Vegetables). These toppings can be served hot or slightly cooled.
Remove the salad bowls from the refrigerator 20 to 30 minutes before serving. The greens and bowl should be cool, not cold. Fluff the noodles with your fingers and divide them among the prepared salad bowls.
Put the cooked topping on the noodles and garnish each bowl with the peanuts and cilantro.
Pass the nuoc cham at the table. Each diner should drizzle about 3 tbsp over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.

Nutrition Facts : Calories 276.8, Fat 4.1, SaturatedFat 0.6, Sodium 172.9, Carbohydrate 54.6, Fiber 3.4, Sugar 3.3, Protein 6.2

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