DinnerNoodle bowlsVietnameseVegan

Bun chay vermicelli bowl

Name: Bun chay vermicelli bowl
Prep time: 22 min
Cook time: 8 min
Total time: 30 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 200 g rice vermicelli; 200 g firm tofu, cubed; 1 cucumber, sliced; 1 carrot, julienned; 1 cup lettuce, shredded; 1 cup fresh mint leaves; 2 tablespoons soy sauce; 2 tablespoons lime juice; 1 tablespoon sugar

Bun chay vermicelli bowl: easy Vietnamese recipe, made with practical ingredients. Ready in about 30 minutes.

Prep: 22 min Cook: 8 min Dinner Vegan noodle bowls Vietnamese

Serves 2 · about 450 g per serving

Per serving (estimate): 585 kcal · 26.4 g protein · 101.4 g carbs · 10.0 g fat Approximate values for 2 servings, calculated automatically from the listed ingredients.

Contains: Soybeans Allergens are identified from listed ingredients; check product labels and cross-contamination warnings.

Crispy spring roll on rice vermicelli noodle salad bowl with greens

What you’ll need

Ingredients

200 g rice vermicelli
200 g firm tofu, cubed
1 cucumber, sliced
1 carrot, julienned
1 cup lettuce, shredded
1 cup fresh mint leaves
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon sugar

Let’s get cooking

Instructions

Pan-fry the tofu in a little oil for 8 minutes until golden.
Cook the vermicelli, drain, and divide between bowls with the lettuce, cucumber, carrot, and mint.
Top with tofu and dress with the soy sauce, lime juice, and sugar stirred together.

Around the table

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