Vietnamese bún recipe tops noodles with spiced tofu and vegetables

I’ve moved round rather a lot since I used to be a child, and whereas furnishings and knickknacks have been bought or donated alongside the way in which, I’ve by no means left my cookbooks behind. I’ve been gathering them since I used to be 10 or 12, in order that they really feel a bit like household. On a day-to-day foundation, they kind a basis for my work life: They’re reference materials, steering and inspiration. When I’m missing concepts for brand spanking new recipes, need to find out about a new-to-me dish or am in search of a weekend challenge, I flip to my bookshelves.

While I like all of them, a number of of my books have made it onto what I name the “keeper” shelf. It’s the place my most-loved books dwell, those I flip to once more and once more. The ones I can’t think about being with out. Today’s recipe is from a type of books, a comparatively latest addition to the keeper shelf: “Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors” by Andrea Nguyen. (It’s a part of our Essential Cookbooks Newsletter and was one in every of our favourite cookbooks of 2019.)

I’ve realized a lot from Nguyen over time — she’s been writing cookbooks since 2006 — however for the previous few years, I preserve returning to “Vietnamese Food Any Day” as a result of the recipes and pictures (by Aubrie Pick) draw me in, making me think about taste mixtures I didn’t develop up with however really feel an instantaneous kinship towards.

Tonight, I feel we’d make a model of Nguyen’s bún, a bowl of rice noodles and salad that’s filled with candy, salty, bitter and spicy flavors. “Often categorized at restaurants as rice vermicelli bowls or bún (the name of the noodles), they’re built on this blueprint: A large bowl filled with ribbons of lettuce and a thin, crunchy vegetable for texture; fresh herbs for pungency; and slippery rice noodles to convey flavors,” Nguyen writes. “You get to choose the toppings, which are inevitably garnished with roasted peanuts. A fancy bowl often has pickled radish and carrot for color and crunch, plus fried shallots for extra richness.” Nguyen makes use of canned fried onions as a “lazy-day sub” — and I do too.

All August I’ve been that includes low-cook dinner concepts, meals that may be made with minimal time on the range. This one goes a step additional: There’s no cooking required.

Here, we’re going to marinate cubes of agency tofu in a garlicky combination scented with Chinese five-spice powder. You should buy nuoc cham, nevertheless it’s really easy to make. It’s simply lime juice, sugar, water and fish sauce, plus some sliced chiles for warmth. You’ll need to spend a couple of minutes slicing carrots, cucumbers and child lettuce leaves into tidy bite-size items. These will kind the majority of the toppings, other than the tofu.

Finally, we’re going to make use of the thinnest angel hair rice vermicelli, so as a substitute of boiling it, we’ll soak it in highly regarded faucet water whereas we put together the remainder of the dish. By serving time, the noodles shall be tender. When it’s time to eat, pile the noodles in bowls, add your entire toppings, and then costume the bowl with a splash of sweet-and-funky nuoc cham, toss it with chopsticks (or a fork) and spoon, and dinner is served.

In her guide, Nguyen suggests marinating beef, pork or rooster earlier than threading it onto skewers and grilling it. If you go the meaty route, use marbled beef or pork, lower throughout the grain into skinny, roughly 3-inch-by-1-inch items. Marinate meat for half-hour or in a single day earlier than threading it onto skewers and grilling over medium-high warmth till each bit is calmly charred.

• To make this dish vegan >> use soy sauce, tamari or a vegan fish sauce as a substitute of the fish sauce.
• The lettuce, carrots and cucumbers add a superb quantity of crunch >> however be happy to sub in uncooked, sliced zucchini, halved cherry tomatoes or child bok choy.
• The Chinese five-spice powder provides the marinade an nearly smoky scent. >> You could make your personal. Or, use a pinch every of floor cinnamon, fennel and/or anise, cloves, and floor black pepper or Sichuan pepper.

Storage: Refrigerate leftovers for as much as 2 days.

Where to purchase: Vietnamese rice noodles and Chinese five-spice powder could be present in well-stocked supermarkets, Asian grocers and on-line.

Make Ahead: The noodles and tofu could also be soaked and marinated as much as 1 day upfront.

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• 1 (8-ounce) bundle vermicelli rice noodles

• 1 1/2 tablespoons fish sauce
• 1 teaspoon granulated sugar or maple syrup
• 1 teaspoon peanut oil or vegetable oil
• 1 teaspoon soy sauce, ideally low-sodium
• 1/4 teaspoon Chinese five-spice powder
• 1/4 teaspoon freshly floor black pepper
• 1/2 small yellow onion or shallot (2 to three ounces), sliced
• 3 cloves garlic, smashed
• 1 (14-ounce) bundle agency tofu, pressed and lower into cubes (see NOTES, under)

• 2 tablespoons granulated sugar or 3 tablespoons maple syrup, plus extra as wanted
• 3 tablespoons recent lime juice, plus extra as wanted
• 1/2 cup heat water, plus extra as wanted
• 3 tablespoons fish sauce, plus extra as wanted
• 1 Thai or serrano chile, thinly sliced, or 2 teaspoons sambal oelek (non-compulsory)

• 3 cups (about 3 ounces) child lettuce leaves (corresponding to butter or Boston), lower into ribbons if massive
• 2/3 cup unsalted roasted peanuts or cashews, coarsely chopped
• 1/4 cup fried onions or shallots (non-compulsory)
• 1/2 cup hand-torn recent cilantro leaves and tender sprigs
• 1/2 cup hand-torn mint leaves
• 1 Persian cucumber, sliced thinly on a bias
• 1 small carrot, scrubbed and lower into skinny matchsticks (non-compulsory)

In a big bowl, break the noodles simply sufficient in order that they don’t lengthen over the sting of the bowl. Add warm-to-hot water to cowl the noodles by 1 inch and soak for a minimum of 15 and as much as 45 minutes, or till softened.

Make the tofu: In a medium bowl, whisk collectively the fish sauce, sugar, oil, soy sauce, five-spice powder and black pepper till the sugar dissolves, about 1 minute. Stir within the onion and garlic. Add the tofu and gently toss to coat with the marinade. Marinate the tofu for a minimum of quarter-hour and as much as in a single day (see NOTES, under).

Make the nuoc cham: In a small bowl, whisk collectively the sugar or maple syrup and lime juice till a slurry varieties. Add the water, and whisk till the sugar dissolves utterly. Stir within the fish sauce, then style, adjusting the sweetness, acidity and salinity by including extra sugar, lime juice and/or fish sauce, as desired. Stir within the sliced chiles or sambal oelek, if utilizing.

To serve, drain the noodles and divide them amongst 4 bowls. Divide the tofu, lettuce, peanuts or cashews, fried onions or shallots, if utilizing, cilantro, mint, cucumber and carrot among the many bowls. Serve with nuoc cham for drizzling and dipping.

NOTES: To press tofu: Drain it and wrap it in a clear tea towel. Place on a plate, cowl with a small tray or plate, and a weight corresponding to a stack of books or a heavy can. Press till many of the moisture puddles on the plate, about 10 minutes. (Microwaving tofu, wrapped in a clear towel, achieves an identical impact: Microwave drained and wrapped tofu in 1-minute increments till it shrinks and turns barely creamy in colour.)

After marinating the tofu, it’s possible you’ll want to sear it in a pan: In a cast-iron or nonstick skillet over medium-high warmth, warmth 2 to three tablespoons of oil till it shimmers. Drain the tofu, onions and garlic from the marinade and add to the pan, separating the cubes in order that they sear as a substitute of steam. Turn the items as they brown. Drain on a clear tea towel or plate earlier than serving.

Per serving (about 1 1/2 cups noodles, 1 cup toppings and 1 tablespoon nuoc cham)

Calories: 482; Total Fat: 18 g; Saturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 953 mg; Carbohydrates: 64 g; Dietary Fiber: 5 g; Sugar: 7 g; Protein: 18 g.

This evaluation is an estimate primarily based on accessible substances and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.

Adapted from “Vietnamese Food Any Day” by Andrea Nguyen (Ten Speed Press, 2019).

Tested by Jess Eng; electronic mail inquiries to [email protected].

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Catch up on this week’s Eat Voraciously recipes:

Monday: Greek Chicken Meatballs With Squash

Tuesday: Za’atar-Spiced Chickpea Pita Pizzas

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