Vietnamese Bun Salad Recipe

A recent trip to Lac Viet Bistro for summer rolls and bun. 

Vietnamese restaurants are one of my favorite choices when dining out. Summer rolls are a must, and I rotate between various other dishes when I visit. One of my favorites to re-create in a more healthy way at home is the Bun. Bun is traditionally a noodle dish with lettuce and other fresh veggies plus cooked meat/tofu/veg. When I make it at home I don't cook with oil and flip the ratio of noodles to lettuce. 

The Buns of my life :)

Vietnamese Bun Salad
Serves 3

6 oz. rice noodles
1 package tofu (I prefer pre-cooked/marinated versions for this dish to make it easier, this is my favorite)
1 package of romaine lettuce hearts, chopped
1/2 english cucumber, julienned (thin strips)
2 medium carrots, julienned
1 package bean sprouts
1 bell pepper, julienned
Cilantro
Scallions
Sriracha
Peanuts or cashews

Dressing:
1 tsp sesame oil
1 Tbsp ponzu or soy or tamari
1-2 limes, juiced
1-2 Tbsp chili garlic paste
2 cloves garlic, crushed/diced
1/2 Tbsp agave
2-4 Tbsp water

Combine dressing ingredients in a cruet or container with a lid and shake to combine.

Prep your salad base by chopping romaine, cucumber, carrots, pepper, cilantro and scallions.

Cook your noodles in salted water. They should only take a few minutes, drain and set aside.

Cut your tofu into cubes or slices. Fry in a dry, non-stick pan until browned on at least one side and heated through.

Assemble:
Place romaine, cucumber, carrot, pepper and bean sprouts in your bowl. Top with 1/3 of the noodles and 1/3 of the tofu.

Garnish with cilantro, scallions, sriracha and nuts to your preference.

Drizzle dressing over top to coat.