Archive for vietnamese

Thursday, July 12th, 2012

Vietnamese Salad

This dish is embellished from a vietnamese salad that has pork in it. Before becoming veg I used to crave it. Now I use tofu, and it is still one of my favorites.

Vegan Vietnamese Salad (Bee Bong)

4-6 Servings

Ingredients for salad

8 oz.  rice stick noodles, cooked

2 handfuls bean sprouts

2 pkg. extra firm tofu, cooked (see the next post)

1 head romaine, shredded

1-2 cucumber, middle removed and thinly sliced

1/3 c. thai basil leaves, chopped

Ingredients for sauce

2 cloves garlic, minced

1 tsp. red chili paste

1/2 c. sugar added to 1 1/2 c. hot water

1/2 c. soy sauce, or fish sauce (more authentic)

4 Tbsp. fresh lime juice

To make the sauce, first mix together the garlic and chili paste.  Stir the sugar into the hot water until dissolved, then add in the garlic chili mixture. Add the soy or fish sauce and lime juice at the end.

Divide ingredients for the salad with the greens on the bottom, the noodles next, then tofu with sprouts and cucumber and basil at the end.  Pour the sauce on the top to taste. Enjoy!