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Bún Chay (Vietnamese Vegetarian Noodle Salad)
Ingredients
- Noodles
- 4 ounces dried rice sticks or vermicelli
- Tofu
- 1/2 pound extra firm tofu
- Vegetable oil
- Greens
- 1 1/2 cups shredded lettuce
- 1 cup mung bean sprouts
- 1/2 cup julienned cucumber
- Large handful of mixed herbs, coarsely chopped or torn (basil, mint, cilantro; if available: rau răm or Vietnamese coriander, tiá tô or Vietnamese perilla)
- Sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 4 tablespoons water
- 1 clove garlic, crushed
- Garnish
- 2 tablespoons peanuts, chopped
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