Gỏi Bò Khô Chay

Gỏi Bò Khô Chay is a vibrant Vietnamese salad that combines the earthy flavors of dried mushrooms with fresh vegetables and herbs, creating a delightful and refreshing dish. This vegan salad is not only visually appealing but also packed with nutrients and flavor.

Ingredients

• Dried shiitake mushrooms - 50 grams
• Rice vermicelli noodles - 100 grams
• Carrot - 1 medium, julienned
• Cucumber - 1 medium, julienned
• Red bell pepper - 1 medium, julienned
• Fresh cilantro - 30 grams, chopped
• Fresh mint - 30 grams, chopped
• Lime juice - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Chili flakes - 1 teaspoon
• Salt - to taste
• Crushed peanuts - 30 grams, for garnish

Steps

1. Soak the dried shiitake mushrooms in warm water for about 15-20 minutes until softened, then drain and slice them thinly.
2. Cook the rice vermicelli noodles according to package instructions, usually about 3-5 minutes in boiling water, then drain and rinse under cold water.
3. In a large mixing bowl, combine the soaked mushrooms, cooked vermicelli noodles, julienned carrot, cucumber, and red bell pepper.
4. Add the chopped cilantro and mint to the bowl.
5. In a small bowl, whisk together the lime juice, soy sauce, sesame oil, chili flakes, and salt until well combined.
6. Pour the dressing over the salad mixture and toss gently to combine all ingredients evenly.
7. Serve the salad in bowls, garnished with crushed peanuts on top.

Nutrition

• Calories: 270
• Protein: 8 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in dietary fiber, promoting digestive health.

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