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Bún Chay (Vietnamese Vegetarian Noodle Salad)

Emily Han
  • minutes
  • Serves 2

INGREDIENTS

1/2 cup

Cucumber

1 clove

Garlic

1

Large handful Herbs, mixed

1 1/2 cups

Lettuce

1 cup

Mung bean sprouts

2 tbsp

Peanuts

1/2 lb

Tofu, extra firm

2 tbsp

Lime juice, fresh

2 tbsp

Soy sauce

4 oz

Rice sticks or vermicelli, dried

2 tbsp

Sugar

1

Vegetable oil

4 tbsp

Water