Bún Mắm Nêm Chay (Vegetarian Fermented Anchovy Noodles)
60% chuẩn vị · Vietnamese
A vegetarian adaptation of Bún Mắm Nêm, replacing the traditional meats with flavorful plant-based ingredients and ensuring the mắm nêm broth is made without fish products.
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
- Vegetarian fermented anchovy paste (vegan mắm nêm)1 cup
- Firm tofu1 block
- King oyster mushrooms8 oz
- Rice vermicelli noodles (bún)1 lb
- Lemongrass2 stalks
- Garlic4 cloves
- Shallots1
- Chili peppers1
- Pineapple1/4
- Eggplant1/2
- Vegetable broth4 cups
- Sugar2 tbsp
- Water2 cups
- Salt
- Black pepper
- Fresh herbs (mint, basil, cilantro)2 cups
- Bean sprouts1 cup
- Lime wedges4
Các bước
- 1
Prepare the vegetarian mắm nêm broth: Sauté minced garlic and shallots. Add bruised lemongrass, chili, and vegetarian mắm nêm paste. Cook for 5 minutes. Add vegetable broth, water, sugar, salt, and pepper. Simmer for 30 minutes. Strain the broth.
- 2
Prepare plant-based proteins: Press and cube tofu. Slice king oyster mushrooms. Pan-fry tofu until golden brown. Grill or pan-fry mushrooms until tender and slightly charred.
- 3
Prepare vegetables: Slice eggplant and pineapple. Blanch eggplant briefly.
- 4
Cook rice vermicelli noodles according to package instructions. Drain and rinse.
- 5
Assemble the bowls: Place noodles in bowls. Ladle the hot vegetarian broth over. Top with fried tofu, grilled mushrooms, pineapple, and eggplant. Garnish with fresh herbs and bean sprouts. Serve with lime wedges.
