How to Make Vietnamese Noodle Salad
Step #1: Set a large pot of water on the stove to boil for cooking the noodles. Since I made this at home, I was able to keep the dressing/seasoning vegan by using mushroom soy sauce instead of fish sauce. Most of the places around here call this dish “bun chay”. Although I’ve also seen it called Vietnamese rice noodle salad, Vietnamese vermicelli noodle salad, Vietnamese bun recipe, bun Vietnamese salad, Vietnamese noodle salad, and about a thousand other things. Step #3: After the water boils, cook the noodles according to the package directions; then rinse with cold water, drain well, and divide into four serving bowls. Step #5: While the tofu is frying, stir the mushroom soy sauce, sesame oil, and sugar together in a small bowl until the sugar has dissolved.
