|A recent trip to Lac Viet Bistro for summer rolls and bun.|
|The Buns of my life :)|
Vietnamese Bun Salad
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
Peanuts or cashews
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.
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.