Ri Ri is a retro walking rainbow eager to listen to you and irradiate the best and positive energy. There are many things I admire about her, but one thing she has successfully influenced in me, is to become a vegetable expert. She is a genius when it comes to play with the rainbow, and being as wasteless as possible. One of the firsts one on one dinner we had, where we chatted about everything, she told me about her summer in Vietnam. She fell in love with the versatility and freshness of their cuisine. One of her favorites dishes is called Bùn Chay, a cold noodle salad that is a veggie lover’s vision of happiness.
So we had to make it, I mean, I had to try it.
What is the magic of it? You are free to play, mix, and match with flavors, textures, colors, and aromas. These were the ingredients we played with:
🥭 Chopped lettuce, green onion, sweet red bell peppers, cucumber, mango, and shredded carrots.
🌶️Sweet & Tangy Garlic Tofu
🍄 Pan fried oyster mushrooms seasoned with a generous amount of black pepper and a splash of soy sauce to glaze at the end
🍋 Topped with a sweet, citrus and fishy “dipping sauce“
🍃 And garnished with chopped fresh mint, cilantro, peanuts, fried onions and Sriracha.
I personally love Vietnamese food, but I had never heard of this dish before this day. Would you like to try it? Let me know in the comments below.