Bun Chay

Alas that you think I am out of recipes with fish sauce, let me reassure you that I am not!  This has been another easy, go-to summer recipe.

Here in ATX  (also known as Austin, Texas), fall does not start just because a calendar says it should.  Instead, summer lingers...with temperatures in the 90's all through September and a few days in the 90's sprinkled into October as well.  Summer produce is still in full swing---with our CSA box being loaded with eggplant, peppers, summer squash, and zucchini.

Thus, I am still cooking summer recipes.  I love this salad, plus its low calorie and low fat, which is always a plus.  Just like the taco salad, the kids are a bit hesitant because of the all the lettuce, but they'll eat the noodles no problem.

This serves 4 - 6.

Bun Chay
adapted from thekitchn.com

1 lb tofu, pressed to remove extra water (place under a weighted plate for 30 minutes)
1/2 lb dried rice sticks or vermicelli
head of Romaine lettuce  (3+ cups)
1 c cucumber, julienned
large handfuls of basil, mint, and cilantro, coarsely chopped

1/4 c fresh lime juice
1/4 c fish sauce or soy sauce (soy sauce will keep this recipe vegetarian/vegan)
1/4 c sugar
1/2 c water

1/4 c peanuts, chopped


Fry the tofu in a some vegetable oil heated in a large pan (you can either pan fry the tofu, using just a bit of oil or deep fry the tofu, using enough hot oil to cover the tofu).  Drain excess oil and set aside.

Meanwhile, cook the noodles in a large pot of boiling water according to the package directions.  Drain and rinse under cold water, separating the strands.  Drain completely.

In a little jar, combine the lime juice, fish sauce (soy sauce), sugar, and water.  Shake vigorously to combine.

To assemble the salad, place the lettuce in a large bowl and sprinkle with the fresh herbs.  Toss with the cucumbers and tofu.  Top with noodles and cucumbers and gently toss.  Drizzle the salad with the sauce to taste.  Serve and sprinkle with chopped peanuts if desired.