Bún Chả Giò Chay

Bún Chả Giò Chay is a delightful Vietnamese breakfast dish featuring rice noodles served with crispy vegan spring rolls and fresh herbs. This dish offers a perfect balance of textures and flavors, making it a satisfying and healthy start to your day.

Ingredients

• Rice vermicelli noodles - 200 grams
• Firm tofu - 150 grams
• Carrot - 50 grams, grated
• Mushrooms (shiitake or button) - 50 grams, finely chopped
• Cabbage - 50 grams, finely shredded
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Cornstarch - 2 tablespoons
• Rice paper wrappers - 8 sheets
• Fresh herbs (mint, cilantro, and basil) - 1 cup mixed
• Lettuce leaves - 4 large
• Peanut oil - for frying
• Lime - 1, cut into wedges
• Chili sauce - for serving

Steps

1. Cook the rice vermicelli noodles according to package instructions, then drain and set aside.
2. In a bowl, crumble the firm tofu and mix with grated carrot, chopped mushrooms, shredded cabbage, minced garlic, soy sauce, and cornstarch until well combined.
3. Soak rice paper wrappers in warm water for about 10 seconds until pliable, then lay them flat on a clean surface.
4. Place a small amount of the tofu mixture in the center of each wrapper, fold in the sides, and roll tightly to form a spring roll.
5. Heat peanut oil in a deep pan over medium-high heat. Fry the spring rolls in batches until golden brown and crispy, about 4-5 minutes each, then drain on paper towels.
6. To serve, divide the cooked noodles between two bowls, top with fresh herbs and lettuce leaves, and arrange the crispy spring rolls on the side.
7. Serve with lime wedges and chili sauce for dipping.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• High in fiber from vegetables and noodles, promoting digestive health.

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