Bun Chay is a Vietnamese rice noodle salad. My photo has the ingredients separated but it is served/eaten in a bowl all together. It is a great change from your typical pasta salad or warm noodle dishes. I especially love the freshness of the dish and it makes a wonderful packed lunch.
I based my bun chay on this recipe over at The Kitchn. Make sure to replace the soy sauce with tamari to avoid gluten. I added a bit of zest to my dressing. Take the toppings list as a suggestion--use what you have one hand! I was out of lettuce so I made sure I had extra herbs. Bean sprouts aren't my favorite so I included carrots and jalapeno. I was out of peanuts so I quickly roasted up some raw cashews I keep on hand for cashew cream.
And maybe make extra fried tofu. I am forever telling people that fried tofu is super tasty. It's great in the salad but a lovely snack on its own--especially with peanut sauce.
You'll like this- make it.
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