Vietnamese Tofu Bun Cha

• 2 tbsp palm sugar
• 5 tbsp water
• 1 pack firm tofu
• 1 large shallot- minced
• 3 tbsp fish sauce
• 1/4 tsp freshly ground black pepper

Sauce

• 2 tbsp fish sauce
• 2 tbsp rice vinegar
• 1 tsp palm sugar
• 100ml veg stock
• 1/2 tsp of minced/grated garlic
• 1 red Thai chilli, finely chopped
• 4 sprigs of mint
• 100g vermicelli noodles
• 1 carrot
• 1 cucumber
• 1/2 head lettuce shredded/torn into small pieces
• Handful of coriander
• Thai Basil sprigs

1. Create your marinade. Mix your shallots, palm sugar, and 2 tablespoons of fish sauce with a tiny bit of water to help mix. Mix well.

2. Add a pinch of black pepper and add your slices of tofu to the marinade for 5-10 minutes

3. Soak your noodles for about 4-5 minutes ready for your bun cha.

4. Now create the sauce. Add your fish sauce, rice vinegar, palm sugar, and vegetable stock to a bowl and mix well. Add your chilli and garlic on top and give a generous squeeze of lime.

5. Fry your tofu on a flat frying pan/griddle pan. Caramelise and crisp your tofu on each side and pour the excess marinade over the tofu for extra flavour.

6. Layer your salad. First start with your noodles and add a bit of the dressing to the noodles to give a good base flavour. Add your vegetables- such as your carrots, lettuce and cucumber. Add your tofu and add your herbs such as your coriander and mint. Add your dressing on top and serve!