Bún Nước Tương
Bún Nước Tương·(boon nook too-ung)
Tận Dụng: Next-Day Frugality & Leftovers
Pull a Tupperware of yesterday's pork from the fridge and reach blindly for the Maggi seasoning; if pho is the dish dressed up for a Sunday gala, this is the one wearing sweatpants on a Tuesday night. In an everyday masterclass in tận dụng, the Vietnamese practice of using up every leftover, a leftover heel of pork roll, a block of tofu, and wilting herbs are completely transformed by a heavy pour of punchy, raw garlic soy sauce and a sizzle of scallion oil—a fast, brilliant collision of hot, cold, crunchy, and chewy that tastes exactly like a real home kitchen at 6:30 PM. As the hot oil snaps, fry an egg until the whites blister, and eat.
Before you start
Thoroughly dry the washed herbs and lettuce.
Soggy greens will instantly water down the dressing and ruin the punchy flavor balance of the bowl.
Mince the garlic as fine as humanly possible.
You want it floating elegantly in the dressing, providing a sharp bite that coats the noodles without forcing anyone to chew on a massive, harsh chunk of raw garlic.
Ingredients
- dried rice vermicelli1 lb
- toasted sesame oil1 tsp
- Vietnamese or Thai soy sauce1/2 cup
- granulated sugar3 tbsp
- warm water3 tbsp
- fresh lime juice2 tbsp
- garlic5 med cloves
- Thai bird's eye chilies3 med
- scallions4 med
- neutral oil1/4 cup
- salt1/4 tsp
- sugar1/4 tsp
- firm tofu14 oz
- neutral oil2 tbsp
- Romaine or green leaf lettuce1 small head
- English cucumber1 large
- mixed fresh herbs1 cup
- fresh bean sprouts1 cup
- unsalted roasted peanuts1/2 cup
- fried shallots1/4 cup
- leftover roast pork or deli meat1 cup
Method
- 01
Boil and aggressively rinse the noodles.
Cook the vermicelli until fully tender, then immediately drain and rinse them under cold running water for a full minute to wash away the sticky surface starch. Shake off the excess water and toss with the sesame oil so the noodles stay sleek and separate.
- 02
Whisk the raw dressing in a specific order.
Dissolve the sugar into the warm water entirely before stirring in the soy sauce and lime juice. Add the minced garlic and chilies last so they float beautifully on the surface without turning bitter.
- 03
Fry the tofu until deeply blistered.
Heat two tablespoons of neutral oil in a wide skillet over medium-high heat, frying the tofu cubes undisturbed until a golden crust forms, then flip to crisp the adjacent sides.
- 04
Sizzle the scallion oil.
Place the chopped scallions, salt, and sugar in a heat-proof bowl. Heat a quarter cup of neutral oil until it just begins to smoke, then pour it directly over the scallions to release a profoundly savory aroma.
- 05
Assemble the bowls with contrasting layers.
Build individual wide bowls starting with a botanical bed of shredded lettuce, cucumber, bean sprouts, and herbs. Add a handful of room-temperature noodles, top with the hot crispy tofu and any leftover meats, then drizzle the scallion oil directly over the noodles.
- 06
Garnish, dress, and toss vigorously at the table.
Scatter the crushed peanuts and fried shallots over the top. Serve alongside the soy sauce dressing so everyone can heavily dress their own bowl and mix it thoroughly before digging in.
Notes
The soy sauce variable.
Vietnamese soy sauce is inherently sweeter and less sharply salty than Japanese brands like Kikkoman. If standard Kikkoman is all you have, add an extra tablespoon of sugar to balance the dressing.
Resurrecting actual leftover noodles.
If you are using cooked noodles straight from the fridge, do not re-boil them or they will turn to mush. Cover them with a damp paper towel and microwave for 30 to 45 seconds until just pliable.