Bun Cha Chay

thevietvegan.com

Olivia Williams

A fumbling 20-something year-old trying to make good food.

subheading: Quick Pickled Kohlrabi and Carrot:

2 medium carrots peeled, and sliced

2 medium kohlrabi peeled and sliced

2 tsp 10 mL salt for 15 min

2 tbsp 15 ml granulated white sugar

¼ cup 60 mL white vinegar

subheading: Caramelized Impossible Beef Meatballs:

1.5 lbs 680 g Impossible™ Beef Made From Plants (2 packages)

2 tbsp 30 mL vegan fish sauce

1 tbsp 15 mL vegan oyster sauce

¼ tsp 1 mL nước màu** syrup or molasses

1 tsp 5 mL mushroom broth powder (stock granules)

1 tbsp 15 mL sugar

1 medium shallot diced ~¼ cup

2 pinches MSG

¼ tsp 1 mL finely ground black pepper

subheading: Dipping Sauce/Broth:

½ cup 125 mL vegan fish sauce

½ cup 125 mL granulated white sugar

4 cups 1 L water

1 lime juiced

subheading: Garnishes:

3 cloves garlic minced (not crushed)

1 bird’s eye Thai chili pepper, finely sliced

6 to 8 leaves green leaf lettuce

2 sprigs cilantro finely chopped (tender stem can be used)

Fine rice vermicelli noodles bún tươi, cooked (375 g package)

Directions at thevietvegan.com

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