Bún Đậu Mắm Tôm Chay (Vegetarian)
80% chuẩn vị · Vietnamese
A vegetarian adaptation of the classic Bún Đậu Mắm Tôm, replacing meat with a variety of flavorful fried and fresh vegetables, while retaining the iconic tofu and pungent shrimp paste sauce (can be made vegetarian).
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Vermicelli noodles (bún tươi)1kg
- Firm tofu500g
- Eggplant1 medium
- Mushrooms (e.g., oyster, shiitake)200g
- Vegetarian fermented shrimp paste (or soy sauce/mushroom sauce)150g
- Garlic3 cloves
- Chili peppers1-2
- Lime1
- Sugar1 tbsp
- Cooking oilfor frying
- Fresh herbs (mint, perilla, cilantro)1/2 bunch each
- Saltto taste
- Wateras needed
Các bước
- 1
Prepare the vegetarian mắm tôm sauce: Mash garlic and chili. In a small bowl, combine vegetarian shrimp paste (or soy/mushroom sauce), mashed garlic and chili, sugar, and a splash of water. Stir well. Add lime juice. Adjust seasoning.
- 2
Cut tofu into cubes and fry until golden brown and crispy. Drain.
- 3
Cut eggplant into thick slices or chunks. Slice mushrooms. Fry eggplant and mushrooms until tender and lightly golden. Drain.
- 4
Prepare vermicelli noodles: Rinse fresh noodles or cook dried noodles according to package instructions.
- 5
Assemble the platter: Arrange noodles, fried tofu, and fried vegetables on a platter. Serve with the vegetarian mắm tôm sauce and fresh herbs.
