Light & Tasty Vietnamese Tofu Bun Cha

200g rice vermicelli noodles
1 block firm tofu, cut into large cubes
Vegetable oil
1 carrot, finely matchsticked
½ cucumber, finely matchsticked
Mixed lettuce leaves
Handful of coriander
Handful of mint
1 bird’s eye chilli, finely sliced
1 garlic clove, finely chopped
Juice of 1 lime

The Tofu Marinade
1 shallot, finely chopped
2 tablespoons palm sugar
2 tablespoons fish sauce
2 to 3 tablespoons water
Pinch of black pepper

The Bun Cha Dressing
2 tablespoons fish sauce
2 tablespoons rice vinegar
1 teaspoon palm sugar
3 to 4 tablespoons vegetable stock
Juice of ½ lime
1 garlic clove, finely chopped
1 bird’s eye chilli, finely sliced
Vegetarian option: replace fish sauce with light soy sauce

PREPARATION

1. Marinate the Tofu

In a bowl mix together the chopped shallot, palm sugar and fish sauce. Add a splash of water to loosen the mixture and help dissolve the sugar. Stir well until combined. Add a pinch of black pepper.

Add the tofu cubes and gently turn to coat evenly. Leave to marinate for at least 5 to 10 minutes, longer if time allows.

2. Prepare the Dressing

In a bowl combine fish sauce, rice vinegar and palm sugar. Stir until dissolved. Add vegetable stock to dilute slightly so the dressing is punchy but balanced.

Stir in garlic, chilli and lime juice. Taste for balance. It should be sweet, salty, sour and lightly spicy.

3. Prepare the Noodles and Vegetables

Soak the rice vermicelli noodles in hot water for 4 to 5 minutes until softened but still slightly firm. Drain well.

Prepare the carrot, cucumber and lettuce. Tear the herbs just before serving.

COOKING

4. Crisp and Caramelise the Tofu

Heat vegetable oil in a frying pan over medium-high heat. Add the tofu pieces and allow them to crisp on one side without moving, creating a golden caramelised crust.

Turn carefully and crisp the other side. Once both sides are golden, pour over the remaining marinade and allow it to bubble and caramelise around the tofu.

Cook on high heat briefly so the marinade reduces and coats each piece. Remove from heat.

5. Assemble the Bun Cha

Place the drained noodles into a large bowl. Spoon over roughly half the dressing and toss gently so the noodles absorb flavour.

Layer with lettuce, carrot and cucumber. Add the caramelised tofu on top along with any reduced marinade from the pan.

Scatter over fresh coriander and mint.

Finish by spooning over a little more dressing just before serving.

School of Wok Tips

• Pat the tofu dry before marinating to help it crisp properly in the pan.
• Let the tofu sit undisturbed so a golden crust forms before turning.
• Reduce the leftover marinade until sticky so it glazes the tofu rather than making it wet.
• Dress the noodles in two stages to keep the salad light and avoid sogginess.

FAQs

What is Bun Cha?

Bun Cha is a traditional Hanoi dish of grilled meat served with rice noodles, fresh herbs and a sweet and sour fish sauce dressing.

Can I make this fully vegetarian?

Yes. Replace fish sauce with light soy sauce in both the marinade and dressing.

How do I get tofu crispy?

Use medium-high heat and do not move the tofu too early. Allow a crust to form before turning, then caramelise the marinade at the end for maximum flavour.