Bún Thái Chay

Bún Thái Chay is a vibrant vegan Vietnamese dish that captures the essence of traditional Thai flavors with a plant-based twist. Featuring rice noodles in a fragrant broth, it's a delightful meal that is both satisfying and healthy.

Ingredients

• Rice noodles - 200 grams
• Vegetable broth - 750 ml
• Coconut milk - 200 ml
• Lemongrass - 2 stalks, bruised
• Galangal - 1 cm piece, sliced
• Kaffir lime leaves - 3 leaves, torn
• Mushrooms (shiitake or oyster) - 150 grams, sliced
• Tofu - 150 grams, cubed
• Cherry tomatoes - 100 grams, halved
• Spinach or bok choy - 100 grams
• Fresh lime - 1, juiced
• Fresh cilantro - a handful, chopped
• Fresh chili - 1, sliced (adjust to taste)
• Soy sauce - 1 tablespoon
• Sugar - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the rice noodles according to package instructions, drain, and set aside.
2. In a large pot, combine the vegetable broth, coconut milk, bruised lemongrass, sliced galangal, and torn kaffir lime leaves. Bring to a gentle simmer over medium heat.
3. Add the sliced mushrooms and cubed tofu to the pot. Cook for about 5 minutes until the mushrooms are tender.
4. Stir in the halved cherry tomatoes and spinach (or bok choy). Cook for another 2-3 minutes until the greens are wilted.
5. Season the broth with soy sauce, sugar, salt, and black pepper. Adjust seasoning to taste.
6. Remove the pot from heat and stir in the lime juice and sliced chili.
7. To serve, place a portion of the cooked rice noodles in a bowl and ladle the hot broth with vegetables and tofu over the top. Garnish with fresh cilantro.
8. Enjoy your Bún Thái Chay hot!

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Water: 0.8 L

Health Benefits

• Rich in plant-based protein from tofu and mushrooms.
• Contains antioxidants and vitamins from fresh vegetables and herbs.

Tags