G'DAY FARM
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GDAYFARM.COM.AU/RECIPES
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Vietnamese Bun Chay
Vegan and Gluten Free
Serves 4

~~~ Ingredients ~~~
DRESSING
1/4 cup rice vinegar
3 tbls limes juice
3 tbls coconut sugar
2 tbls mushroom soy sauce (or fish sauce if not vegan)
1 stem freshly minced lemongrass
1 clove garlic - Russian, crushed
1 to 2 chillies, sliced (optional)
2 to 3 dashes Bragg's Amino Acids (sub. soy sauce)
1 tbls water

BUN CHAY
1 packet vermicelli rice noodles
6 carrots - heirloom colour mix (or 1 beetroot), julienned
1 large capsicums - green, red or yellow sliced paper thin	
1 cup sliced cucumbers - lebanese in half moons 
1 cup coriander stems and leaves
1 cup basil - Thai leaves
1 cup mint - common leaves
1 cup chopped peanuts	
Lime wedges for serving (optional)

CARAMELISED TOFU
1 tbls peanut oil
1 packet firm tofu, in bite-sized squares
2 tsp soy sauce
1 tbls sesame oil
1 tbls coconut sugar

~~~ Directions ~~~
Set a large pot of water on the stove to boil. Whisk the dressing ingredients together in a small bowl. Set aside to infuse.
Cook the noodles according to package directions; rinse with cold water, drain well, then divide into four serving bowls.
Heat one tablespoon of peanut oil in a large skillet set over medium heat. Add the tofu pieces and fry until golden brown, about 5 to 7 minutes on both sides. While the tofu is frying, stir the mushroom soy sauce, sesame oil, and sugar together in a small bowl until the sugar has dissolved.
Once the tofu is browned, pour this mixture into the pan. Allow the sauce to cook in the pan for 1 to 2 minutes, until it begins to thicken. Flip the tofu to ensure the sauce coats and sticks to each side. Cook for another minute or so, until the tofu is caramelized and sticky. Transfer the tofu to the noodle bowls.
Top the noodle bowls with julienned carrot/beetroot, sliced capsicum, cucumber half moons, herbs, and peanuts. Pour a quarter of the prepared dressing over each bowl. Serve at once.