Fresh flavours make this salad a refreshing dinner for the summer months. It is special enough to take to a bbq or picnic, and the leftovers taste great.
Ingredients
For the bun chay patties
1 packet of tempeh (225g)
2 vegan eggs, whisked
2 tbsp of vegan fish sauce
2 tbsp fresh mint, chopped
¼ cup of panko breadcrumbs (or chickpea flour)
1 tbsp tamari or hoisin sauce
1 tsp sriracha or chilli flakes
1 tbsp of olive oil
Vietnamese slaw
3 cups of shredded cabbage (both purple and green if you have them)
1 carrot, grated
1 cup mint, chopped
1 cup coriander, chopped
1 cup of bean sprouts or bean shoots
50 g of brown vermicelli noodles (or white vermicelli noodles if you prefer)
Chopped roasted peanuts (optional)
Salad dressing
1 clove of garlic, minced
1 tsp of fresh ginger, minced
1 tbsp tamari
1 tbsp vegan fish sauce
1 tbsp olive oil
Juice of half a lime (or lemon)
1 tsp chilli flakes (or more if you like a kick)
½ tsp of honey or brown sugar
Instructions
Bring a medium pot of water to the boil. Add the noodles while boiling and continue to cook for 5 minutes. Once al-dente, drain and cut into 2 inch lengths with a knife or scissors.
Grate the tempeh and add to a medium mixing bowl. Add the rest of the cha ingredients and mix to combine.
Heat a skillet on medium heat and add half the olive oil. Heat until shimmering and then scoop a tablespoon of mixture from the cha mixture and form into a nearly flat patty and add to the skillet. Do this with half the mixture, or all the mixture if there is room in your skillet. Cook the cha patties for 3- 4 minutes on each side, until lightly browned on each side and cooked through.
Remove from the heat and set aside.
For the salad, shred the cabbage and grate the carrot and add to a large mixing bowl. Add the chopped mint and coriander and beanshoots and toss to combine.
To make the dressing, put all the ingredients in a glass jar with a lid and shake until combined. Pour over the salad and toss to combine.
To put the salad together, take half the noodles and half the salad per bowl and toss to combine. Place four to six patties on top of the salad and serve with optional chopped peanuts.
Recipe by My Health Zest at https://myhealthzest.com.au/vegan-vietnamese-vermicelli-noodle-salad-bun-chay/