Fresh rice noodle with BBQ tofu & raw vegetables B�n chay
Ingredients � Serves 4
Kumquat juice, 8 tablespoons
Water, 8 tablespoons
Salt, 2 teaspoons
1 teaspoon of soya sauce
Sugar, 6 tablespoons
Chopped garlic, 4 teaspoons
Minced red chili, 4 teaspoons
� Mix all ingredients, stir well until the sugar is completely dissolved
and set aside.
Tofu, 240 g
Chopped garlic, 2 teaspoons
Chopped Shallot, 2 teaspoons (�h�nh t�m�)
Chopped lemongrass, 2 stems (�sả�)
Honey, 3 tablespoons (�mật ong�)
Pepper ground, � teaspoon
Soya sauce, 4 teaspoons
Cooking oil, 2 tablespoons
� Cut into cubes the tofu and deep fried just a little bit until lightly
golden. Drain well.
� Prepare and mix ingredients as above then add in the deep fried tofu
and marinate for 20 minutes.
Fresh rice noodle, 400 g
Water spinach stems cut with a splitter knife, 40 g (about 4 stems)
Lettuce Julienne, 40 g (about 4 big leaves)
4 cloves of minced garlic
Carrot & white radish Julienne pickled, 70 g
Mint leaf Julienne, 8 leaves
Vietnamese basil Julienne, 8 leaves
Shiso leaf cut in Julienne, 8 leaves
Bean sprouts, 40 g
Peanut broken, 40 g
Spring onion sliced, 2 stems (about 10 g)
Oil, 4 tablespoons
� Prepare all ingredients as above.
� In 4 bowls place first water spinach, put on noodles with Julienne
lettuce, bean sprouts, mint, basil, Shiso leaves, carrot and white
radish. Set aside.
� Make a skewer with the marinated tofu and then BBQ just for a few
� Mix oil and spring onion in a bowl then micro wave for 30 second.
� On each bowl add the BBQ tofu and then top with spring onion and
Pour the dressing just before serving. more information please visit