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Vietnamese Noodle Bowl (Bun)
Cool rice noodles with crunchy vegetables, fresh herbs and crispy lemongrass tofu, drenched in a sweet-and-sour nuoc cham dressing. Light, aromatic and summer-fresh..
Cook time
35 min
Servings
4
Ingredients
12
Nutrition
per serving445 kcal
Calories
16 g
Protein
15 g
Fat
62 g
Carbs
Instructions
- 1
Soak the rice noodles in hot water as per the packet, drain, rinse under cold water and set aside so they do not stick together.
- 2
For the nuoc cham dressing, stir together the lime juice, soy sauce, sugar, crushed garlic and 60 ml water until the sugar dissolves.
- 3
Pat the tofu dry, cut into cubes and fry with the finely chopped lemongrass in hot oil until crisp all over.
- 4
Cut the cucumber and carrot into fine strips and roughly pick the herbs.
- 5
Divide the noodles between four bowls, arrange the vegetables, herbs and tofu on top, drizzle with the dressing and scatter over the chopped peanuts.
