Vermicelli salad with fermented sauce - Bún đậu mắm chay

By Helen Le Published: January 18, 2021

    This Vermicelli Salad is fresh and flavorful and easy to make, featuring fresh vegetables and an Asian-inspired sauce for mixing in with the noodles.

    • In a food processor, combine 3 cubes fermented bean curd, 1 tbsp of the soaking liquid, 3 tbsp femented soy beans with ½ cup of water and puree. Add ½ cup chopped pineapple and pulse with pauses to process finely but not too smooth.
    • Heat 4 tablespoons of cooking oil and add thinly sliced leek (white part) till golden brown. Transfer the fried leek to a separate bowl and keep the oil in a pan, add in the some minced leek and lemongrass and fry till aromatic, add chili or annatto oil for a beautiful color
    • Pour in the sauce and stir. Season with some stock powder to taste. If you prefer the darker color, add 1 tbsp soy sauce
    • Boiled young jackfruit you can buy in a can at Asian store., cut into strips
    • In a serving bowl, add fresh greens and cooked vermicelli, some fried tofu, the chopped young jackfruit and annatto oil, and then the sauce. Sprinkle with peanuts and fried leek. Mix well and enjoy!