I tried vietmanese food for the first time a few months ago. It was too oily, too salty, too sweet- and that's not even considering that the whole dish was ruined with the Devils herb! Don't get me wrong, other than corriander it was delicious - though too intense for me. So I WFPBed it!
RECIPE
serves 1
serves 1
PICKLED CARROTS - makes enough for many meals
2 medium carrot (should add daikon but I didn't have one) I rubbed in a sprinkle of salt till it "weeped", rinced, then covered with 1 1/2c water 2TB sugar 2 TB white vinegar and 1/2 TB rice wine vinegar. Keeps a month- sit 2 days to marinate if you have patience.
2 medium carrot (should add daikon but I didn't have one) I rubbed in a sprinkle of salt till it "weeped", rinced, then covered with 1 1/2c water 2TB sugar 2 TB white vinegar and 1/2 TB rice wine vinegar. Keeps a month- sit 2 days to marinate if you have patience.
For WFPB just add julienne peeled carrots! DONE (easy and fast)
RICE NOODLES (optional or can use brown rice or other noodle of choice like edamame etc)
Boiled the brown rice vermicelli for about 5 minutes or so. (You can use white rice noodles if you like but it wont be whole food)
Boiled the brown rice vermicelli for about 5 minutes or so. (You can use white rice noodles if you like but it wont be whole food)
FRIED "SHALLOTS"
I deep fried a tiny onion (your meant to use a shallot) and blotted dry.
I deep fried a tiny onion (your meant to use a shallot) and blotted dry.
Or you can use fresh shallots or chives.
TOFU (half a block is about 1 serve)
Press and marinate tofu. Cut some "firm" tofu into chunks and dry fry or bake. You can also use mixed beans or chickpeas here in a pinch.
MARINADE OR SAUCE
1t crunchy peanut butter
2 shakes of smokey Chipotle hot sauce
1t Sweet chilli sauce
1t soy sauce or tamari (reduced sodium)
1/4t or a shake of ginger powder
3 TB water or till desired consistency
1t crunchy peanut butter
2 shakes of smokey Chipotle hot sauce
1t Sweet chilli sauce
1t soy sauce or tamari (reduced sodium)
1/4t or a shake of ginger powder
3 TB water or till desired consistency
CHOPPED VEG
6 leaves of lettuce or more
1/2 cucumber
6 leaves of lettuce or more
1/2 cucumber
HERBS
chopped garden mint, chives, and parsley (looks like coriander but actually tastes nice
) Use 2 handfuls!
chopped garden mint, chives, and parsley (looks like coriander but actually tastes nice
) Use 2 handfuls!
PEANUT SESAME TOPPING
About 3 TB crumbled peanuts and 1 TB sesame seeds (my idea) and toast in a pan with a pinch of sugar. It's nice without the sesame seeds as well.
About 3 TB crumbled peanuts and 1 TB sesame seeds (my idea) and toast in a pan with a pinch of sugar. It's nice without the sesame seeds as well.
GARNISH (OPTIONAL)
1/4 sliced avocado (my idea)
1/2 mild fresh chill chopped finely
1/4 sliced avocado (my idea)
1/2 mild fresh chill chopped finely
ARRANGEMENT
noodles on the bottom. Then the chopped lettuce and cucumber, then pickled carrot/daikon, then tofu, then herbs, then fried shallots, then crushed peanuts, then garnish!
noodles on the bottom. Then the chopped lettuce and cucumber, then pickled carrot/daikon, then tofu, then herbs, then fried shallots, then crushed peanuts, then garnish!
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