Bò Bún
Yield: Serves 4
Credit:
Emma Sawko launched the concept store Comptoir 102 in Dubai in 2012, followed by the Wild & the Moon restaurants in Paris, Dubai, and Abu Dhabi, which are lauded for their organic, plant-based, gluten-free, cold-press, no additives, no preservatives, no HPP, zero plastic concept.
Photojournalist Greta Rybus published Handcrafted Maine and her work has appeared in Bon Appetit, Modern Farmer, Food & Wine, The New York Times, The Wall Street Journal, and The Boston Globe.
© Wild Recipes by Emma Sawko, Flammarion, 2020.
Recipe Image © Greta Rybus
Ingredients
- 1 lb. (500 g) rice vermicelli noodles
- ½ napa cabbage, washed and finely shredded
- 2 carrots, peeled and cut into julienne strips
- 1 small cucumber, washed, seeded, and grated
- A few mint leaves, washed and chopped
- A few cilantro leaves, washed and chopped
- 2 tbsp (20 g) raw peanuts, toasted
- 3 oz. (80 g) bò bún sauce (recipe p. 222)
- 2 shallots, peeled and finely sliced
- A drizzle of olive oil
To serve:
- 4 tbsp (40 g) raw peanuts, chopped and toasted
- 4 tofu skewers marinated in bò bún sauce
Directions
- Rinse the noodles thoroughly in cold water and then drain well.
- Mix the noodles with the shredded cabbage, carrot strips, grated cucumber, chopped herbs, peanuts, and bò bún sauce. Fry the shallots in the olive oil until golden.
- Divide between individual dishes and serve sprinkled with the fried shallots and toasted peanuts. Accompany each serving with a tofu skewer marinated in bò bún sauce.
