Bún thịt nướng

2 carrots, finely chopped

1/2 cucumber, finely sliced

175 g tofu, thinly sliced

1 tbsp sweet soy sauce

1 tbsp dark soy sauce

a splash of oil

1 stalk lemongrass, chopped

For the broth:

2 tbsp sugar

80 ml water

2 cloves garlic, finely chopped

1 Chili, finely chopped

2 tbsp light soy sauce

Juice of 1 lime

Cooked rice noodles

Peanut sauce:

1 tbsp neutral cooking oil

2 cloves garlic minced

2 tbsp hoisin sauce

1 heaped tbsp smooth peanut butter

Water to thin

1 tsp chile paste

To top:

Chopped peanuts

Spring onions, slices

Method:

• Prepare the carrots and cucumber, then add a squeeze of lime and set aside.

• Mix together the soy sauces, oil, and lemongrass, add the tofu slices, and set aside to marinate. Then fry until crispy.

• Add the broth ingredients to a jar and shake to mix. Add to a pan along with the noodles and simmer.

• Mix together the peanut sauce ingredients until creamy.

• serve by adding the noodles and broth to a bowl, then topping with the veg, tofu, peanut sauce, chopped peanuts, and spring onions.