Bún Mắm Chay

Bún Mắm Chay is a fragrant Vietnamese noodle dish featuring a rich and savory broth made from fermented soybeans and a medley of fresh vegetables. This dairy-free delight is perfect for a light yet satisfying lunch, bringing a taste of traditional Vietnamese cuisine to your table.

Ingredients

• Rice vermicelli noodles - 200 grams
• Fermented soybean paste - 3 tablespoons
• Vegetable broth - 600 milliliters
• Mushrooms (shiitake or oyster) - 100 grams, sliced
• Tofu (firm) - 150 grams, cubed
• Bean sprouts - 100 grams
• Fresh herbs (basil, mint, cilantro) - 30 grams each, chopped
• Lime - 1, cut into wedges
• Chili (fresh or dried) - to taste
• Soy sauce - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Sugar - 1 teaspoon
• Salt - to taste

Steps

1. Cook the rice vermicelli noodles according to package instructions, then drain and set aside.
2. In a pot, heat vegetable oil over medium heat and sauté the sliced mushrooms until they are soft.
3. Add the fermented soybean paste to the pot and stir for 1-2 minutes until fragrant.
4. Pour in the vegetable broth and bring to a simmer. Add sugar and soy sauce, and adjust salt to taste.
5. In a separate pan, lightly fry the cubed tofu until golden brown on all sides.
6. Once the broth is simmering, add the bean sprouts and cook for 2-3 minutes until just tender.
7. To serve, divide the cooked vermicelli noodles into two bowls, ladle the hot broth over the noodles, and top with fried tofu, fresh herbs, and chili.
8. Garnish with lime wedges and serve immediately.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 55 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu and beans.
• Contains a variety of vitamins and minerals from fresh herbs and vegetables.

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