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    Preparation Time
    30 Mins
    Spice Level  

Vietnamese Bun Cha with Seared Tofuby Cook Gourmet

Rs. 498 Serves 2

Bun cha is a Vietnamese pork and rice noodles dish, well loved in capital city of Hanoi. At one time, cooks could be seen selling bun cha up and down the streets of the city. In this recipe, we use pan seared tofu to make it deliciously vegetarian. Topped with traditional, savory sauce featuring bird's eye chili and coconut palm sugar, this meal is worthy of the crowds that would throng around Hanoi's favorite bun cha street vendors

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Rs. 498Serves 2

NUTRITIONAmount Per Serving

    • Calories650


    Non Stick Pan

INGREDIENTSPortion for 2

    400 gms Tofu
    150 gms Vermicelli Rice Noodles
    50 gms Bean Sprouts
    1 Carrot
    350 gms Red Cabbage
    1 Lemon
    Zest of 1 Lemon
    1 tbsp Mint
    1 tbsp Basil
    3 tbsp Peanuts
    1 tbsp Coconut Palm Sugar
    1 Bird's Eye Chili
    2 tsp Olive Oil
    1/4 cup Golden Mountain Sauce

    Cook Gourmet

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      Make bun cha sauce In a medium bowl, combine golden mountain sauce, coconut palm sugar, bird?s eye chile, lime zest and juice of lemon; whisk until the sugar is dissolved.


      Cook the Tofu In a large non stick pan, heat olive oil on medium-high heat until hot. Add tofu and cook, flipping occasionally for 7-9 minutes, or until evenly browned.


      Add Bun Cha Sauce to Tofu Transfer cooked Tofu to a bowl and toss with 1 tsp of bun cha sauce (remaining sauce will be used later), add salt and pepper and set aside for plating.


      Cook Rice Noodles While tofu cooks, add noodles to the pot of boiling water and cook for 4-5 minutes or until tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop cooking process.


      Prepare noodle salad and serve In a large bowl, combine cooked noodles, carrot, red cabbage and remaining bun cha sauce; season with salt and pepper to taste. Toss gently to mix. (Noodle Salad) Divide noodle salad between 2 dishes, top each with half the cooked tofu and half the bean sprouts. Garnish with basil, mint and peanuts.

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