Hướng Dẫn Cách Làm Bún Chả Thịt Nướng Chay ! Của Anna, Vegan Vietnamese Grilled Chicken Vermicelli Bowl

This recipe for vegan thit nuong is a quick and easy one that is made with soy curls, one of my favourite chicken substitutes around! You can try this marinade with seitan, tofu, or even premade vegan chicken slices! My mom would make bowls like this whenever it was hot and especially after a big family gathering where (particularly if) spring rolls survived the hoards of my family eating them. Layered with so much fresh veg and coated in my favourite nuoc mam cham sauce, the sweet and salty sauce perfectly married these different ingredients together to become a texture symphony of savoury bites with the occasional crispy caramelized edge, crunchy spring rolls, crisp lettuce and cucumber, and chewy, chilled noodles.

Đang xem: Bún chả thịt nướng chay

It’s never NOT a good time.

Xem thêm: Cách Làm Nước Hoa Cam Làm Bánh Mì Hoa Cúc, Bánh Mỳ Hoa Cúc Của Pháp

The marinade is pretty simple, and can be used for a variety of foods (as mentioned). The base of the umami flavour is the vegan fish sauce, but if you can’t find that, you can use soy sauce instead (but omit the salt I add in the end). You can play pretty fast and loose with the ingredient amounts too, if you understand how you like the balance of sweet and salty. Getting my mom to describe the amounts she used for this was pretty rough (“Use…a spoon of that… maybe two spoons of this” …mom what is a SPOON.) But learning how to cook from my mom is a lesson in understanding cooking fundamentals and flavour. Each household will have a different balance of these ingredients depending on how whoever is preparing it likes it. More crispy sweetness? More sugar. More juiciness? More oil and aromatics. More salt? More fish sauce and salt!

READ:  Cách Làm Nước Sốt Thịt Nướng Hàn Quốc, Cách Làm Nước Chấm Thịt Nướng Hàn Quốc

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Sugar is essential to create that sweet, caramelized texture, and you don’t realize how crucial the sugar is until when you try making it with less sugar (as I did), it lacks that unique caramelized flavour that I didn’t even realize was part of this dish. The dark soy sauce gives the dish colour and a deep undercurrent of flavour, while you add garlic and onion to anchor the dish.

Xem thêm: công ty thực phẩm chức năng tphcm

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I baked this recipe, but a lot of times you’ll see this grilled. I remember my mom baking large pans of meat with this marinade and it was pretty epic too. Soy curls are a bit difficult to grill, and to get the caramelized top, you can accelerate by broiling it for 3-5 minutes until the tops are crisp, but I frequently burn things so I tend to just bake until caramelized, stirring to space out the soy curls and introduce them to the hot air in the oven.

Xem thêm bài viết thuộc chuyên mục: Thịt nướng

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