Vegetarian Bún Chay Poke Recipe

Rice noodles

• 200g Vermicelli rice noodles

Shiragiku vegetarian nuoc cham

• 100g Mizkan Shiragiku
• 1 Garlic clove; pureed
• ½ Chilli; finely diced
• 5 tbsp Light soy sauce
• 125ml Hot water
• 100g Sugar
• Juice of 2 limes

Miso honteri roasted aubergine

• 1 Aubergine – cut into tenders
• 2 tbsp White miso
• 4 tbsp Mizkan Honteri

Daikon & carrot

• 1 Carrot; shredded finely
• ½ Daikon; shredded finely

Honteri pink pickled lotus root

• 4 slices Lotus root
• Slice fresh beetroot
• 25ml Mizkan Honteri
• 50ml Mizkan Shiragiku
• 100ml Boiling water

Smacked cucumber

• ½ Cucumber
• 50ml Mizkan Shiragiku
• 3 Sprigs of fresh mint

Herb garnish

• 2 Sprigs thai basil
• 2 Sprigs mint
• 3 Sprigs coriander

The rice

1. Pour boiling water over the vermicelli rice noodles and leave to stand for 20 minutes until soft. Then strain the noodles from the excess water.

The nuoc cham dressing

1. Mix all the ingredients, including the Shiragiku, for the nuoc cham and allow to marinate for 30 minutes.

Miso Honteri roasted aubergine

1. Heat the oven to 150c. Mix the miso and Honteri. Dress the aubergine tenders in the miso Honteri dressing and slow roast for 60 mins. Once fully soft, cool and reserve.

Daikon & carrot

1. Mix the finely shredded daikon and carrot and dress with 2 tbsp of the nuoc cham dressing.

Honteri pink pickled lotus root

1. Mix the Honteri and Shiragiku and water and bring to boil. Add the lotus root and beetroot and make sure all the veg is submerged. Boil gently for 30 minutes.

Minty smacked cucumber

1. Smack the cucumber with the back of your knife until it splits open. Mix the cucumber with Shiragiku, add the mint and allow to marinate for 30 minutes.

The presentation

1. Plate the rice noodles 2/3 up the bowl and add the nuoc cham dressing. Arrange the aubergine tenders, spiral the daikon and carrot, add the pickled lotus root, smacked cucumber and then top with the herb salad of thai basil, mint and coriander for extra freshness