Tasty rice noodle bowl (Bun chay) from Vegetarian Viet Nam (page 188) by Cameron Stauch

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Everyday table sauce (Nuoc cham chay); Soy chile dipping sauce (Nuoc tuong / Nuoc sieu); Nutty fermented soybean dipping sauce (Nuoc leo chay); Stir-fried tofu with lemongrass and chile (Dau hu xao xa ot); Stir-fried water spinach; Sautéed squash with basil and peanuts (Bi do xao dau phong)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • christineakiyoshi on May 12, 2020

    Made this with the stirfried tofu with lemongrass and chile and soy chile dipping sauce. This is a simple recipe to make. I like a tofu that is a little crispier so will make a baked tofu with lime and tamari in the future.

  • Yildiz100 on October 10, 2018

    I served this topped with the Tofu with tangy lemongrass ginger tamarind sauce, (instead of the suggested stir fried tofu with lemongrass and chili) - this ended up being far too sweet to go with the sweet sauce. Next time try the suggested topping. Despite this, the recipe was a winner, overall. I will use a different, less sweet topping next time, and switch to a thinner vermicelli - I had a slightly thicker than standard version (and make sure they are very dry). See also notes on the "everyday table sauce."

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