Bun Tron Chay Vegan Vermicelli Noodle Recipe
Marinated tofu, trumpet mushroom, crispy veg rolls, lettuce, carrot, cucumber, Vietnamese herbs, peanut, shallot
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Tofu
Press the tofu to remove excess water, then cut it into slices. Marinate with soy sauce, garlic powder, and a pinch of salt for at least 30 minutes.
- 2
Cook the Noodles
Boil the vermicelli noodles according to package instructions, drain, and set aside.
- 3
- 4
Fry the Tofu
In the same pan, add a bit more oil and fry the marinated tofu slices until crispy on both sides.
- 5
- 6
Assemble the Dish
In a large bowl, add the cooked vermicelli noodles. Top with sautéed mushrooms, crispy tofu, julienned vegetables, herbs, and crispy vegetable rolls. Garnish with crushed peanuts and shallots.
- 7
Serve
Serve the Bun Tron Chay with a side of soy sauce or hoisin sauce for dipping.
