Vietnamese Bún Chay

In summer, I could eat Asian food almost every day. Especially Vietnamese Bún. Less time and effort to prepare than summer rolls, but comparably delicious. 🤤

Recipe

• 150 g rice vermicelli
• 1 carrot
• 1/4 cucumber
• 1 bunch of herbs, e.g. mint, coriander, Thai basil, if available
• 1/2 iceberg lettuce
• 150 g fried tofu
• 2 tablespoons fried onions
• 4 tablespoons peanuts

Dressing

• 2 cloves of garlic
• 1 thumbnail sized piece of ginger
• 1 tablespoon chili flakes
• 3 tablespoons cane sugar
• 4 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 2 limes

I mixed all the ingredients together for the dressing and poured it over the salad. Done!