Bun bo hue (Vietnamese salad)


  • – 50gr vermicelli rice noodles
  • – 275gr tofu
  • col lombarda
  • < li itemprop = "ingredients"> – col blanca < / li>

  • – 1 carrot
  • – 1 cucumber
  • – 2 chives or spring onions
  • – 1 garlic
  • – fresh cilantro
  • – 1 fresh green chili
  • – wok soy sauce
  • – 1 cup toasted cashew nuts
  • – 1 cup crispy fried onions < / li>


. Boil vermicelli rice noodles for 1 minute, until soft. It is important to pay attention to cooking because if it is excessive, the noodles could break and even fall apart. Once they are ready, strain them and wash them in cold water to stop cooking and drain.

. Chop the red cabbage, white cabbage and carrot into very fine strips. Peel the cucumber and cut into sticks. Cut one of the spring onions into rings (or failing that, the green stem of a spring onion), it is also finely chopped or into strips, as you like. Mix all the vegetables in a bowl.

. Dice the tofu, which can be smoked, hard, soft… To your liking or whatever you have in the fridge at that moment! Lightly sauté with a little soy sauce and oil.

. What makes this salad really exquisite are the following two important toppings that will add flavor to the dish and a crunchy touch:

The roasted cashew nut, which will have to be chopped with a knife so that irregular and small pieces remain, crispy fried onion (it is sold already prepared but can be made at home), and a homemade soy-based sauce.

. The sauce is important, it is what will flavor the rice noodles and the vegetables, so it should be abundant and the noodles almost “bathe” in it. For the sauce:

Very finely chop a spring onion or the green stem of a spring onion, a couple of garlic cloves, a fresh green chili (without the seeds) and coriander leaves cool. mash everything in a mortar, and then add soy sauce, better one that does not contain much salt, like the ones they sell prepared for wok. I use kikkoman sukiyaki. add water to taste, depending on the salt concentration of the soy sauce.

. Finally, place the noodles on a plate, top with the vegetables, and bathe everything with the sauce.

Decorate the plate with chopped fresh coriander and some sprouts.

CHEF’S NOTE: Yesterday I had I put a piece of pineapple in the fridge, I cut it into cubes and braised it in a pan with a little oil and a little wok sauce. Thus, the pineapple acquires a very appetizing golden and caramelized tone. Another day I sauteed some snow peas. In other words, you can put whatever you want on it, it’s a good recipe to use.

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