Pure Prasad Kitchen
Back to Recipe Library
Mains 3 servings

Banh Mi Noodle Bowl (Bun Chay)

Vegetarian / plant-based where suitable

Base yield: 3 servings | Current target: 3 servings

AllergensWheat, Mustard, Soya, Sulphites, Serves, 3
Nutrition focusProtein-supporting ingredients, Plant-based / vegetarian friendly, Vegetable-rich and fibre-friendly
Kcal103 kcal per 100g/100ml | 359 kcal per serving
Offering noteCook with clean intention, offer with gratitude, serve as blessing.
Print or save as PDF: Click the button first. If the print dialog does not open, use your browser menu to print this page or save it as a PDF.

Ingredients

Ingredient Base Qty Scaled Qty Kitchen Qty / Notes
Tesco Rice Noodles 300G – TESCO 56 g 56 g 56 g
0.19 Pack Vinegar – GB15 63 g 63 g 63 g
16.5 teaspoon Water, tap, drinking – N 75 g 75 g 75 g
0.38x Average glass Carrots, old, raw – GB15 110 g 110 g 110 g
1 cup grated Radish, white/mooli, raw, sliced – GB15 58 g 58 g 58 g
2.9 all sizes radish Sugar, white – GB15 5 g 5 g 5 g
1 teaspoon Salt – GB15 2 g 2 g 2 g
2g Hellmann's Vegan Mayonnaise 270g – BRANDB 80 ml 80 ml 80 ml
0.3 Pack Water, tap, drinking – N 15 g 15 g 15 g
0.08x Average glass Rice Vinegar – N 11.4 g 11.4 g 11.4 g
1 tablespoon Sriracha Chilli Sauce – N 20 g 20 g 20 g
1 tablespoon Sugar, white – GB15 5 g 5 g 5 g
1 teaspoon Soy sauce, light and dark varieties – GB15 6 g 6 g 6 g
1x Average Portion Tofu, raw, firm – N 170 g 170 g 170 g
1.47/4 block Cucumber, raw, flesh and skin, thin slice – GB15 110 g 110 g 110 g
2/2 cup slices Cabbage, average, raw – GB15 78 g 78 g 78 g
1 cup, shredded Peppers, capsicum, red, raw, thin slice – GB15 80 g 80 g 80 g
1 NHS serving (1/2 pepper) Mint, fresh – GB15 15 g 15 g 15 g
15 sprigs Jalapeno peppers, thin slice – N 2.5 g 2.5 g 2.5 g
0.5 piece Limes, flesh only – GB15 32.8 g 32.8 g 32.8 g

Method

  1. Clean and sanitize the work station.
  2. Ready all ingredients and their measurements.
  3. Pour boiling water over the rice noodles and let sit 5-6mins, or until softened.
  4. Drain, rinse, then scatter on a shallow baking dish, toss in a tablespoon of vegetable oil to prevent them from sticking together.
  5. To a small pot, add the water, vinegar, sugar, and salt, let boil them bring down to a simmer.
  6. Stir in the radishes and carrots to coat evenly, transfer to a bowl, let cool, and set aside.
  7. In a small bowl, combine the vegetarian mayonnaise, water, rice vinegar, sriracha, sugar, salt, and soy sauce and set aside.
  8. Pat the tofu dry and season with salt and pepper.
  9. Heat some oil on a saucepan until almost smoking then sear the tofu until all sides are nicely browned and crisp. Set aside.
  10. Slice the cucumber, bell pepper, and cabbage very thinly (or using a mandoline).
  11. Assemble the bowls with the noodles as the base, the tofu in the center, and the vegetables around the tofu.
  12. Drizzle the sriracha dressing on top and garnish with mint, jalapeno slices, and lime wedges.

Chef Notes

Whole items may need practical kitchen rounding after scaling.