Bun Chay

Ingredients:

2 tablespoons rice wine vinegar
juice of 1 lime
1-1/2 tablespoons coconut syrup or sugar
1 tablespoon soy sauce
1 tablespoon lemongrass, minced
1 small clove garlic, minced
1 birds eye chili, seeded and thinly sliced
a pinch of bouillon

4-6 ounces rice vermicelli
1 carrot, julienne or matchsticks
1 red, orange or yellow bell pepper, thinly sliced
1 cucumber, julienne
1/2 cup thai basil
1/2 cup cilantro
1/2 cup mint
1/2 cup peanuts, chopped

1 block tofu
1 tablespoon peanut oil
2 teaspoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey

lime wedges, to serve



Combine dressing ingredients and set aside.

Cook the tofu in the oil and when it starts to brown, add the remaining ingredients. Cook until caramelized and sticky.

Cook the noodles and drain. Divide noodles between bowls and top with the vegetables and herbs as well as the tofu. Drizzle with the dressing and serve with extra lime wedges.