Recipe Category: Recipe Collection



Bún chả is a grilled pork and noodle dish from Hanoi, Vietnam, where it’s served with piles of herbs and the infamous nước chấm dipping sauce made with fish sauce, lime or vinegar, sugar, chilli, and garlic. Here’s my vegan take with peppery tofu, a soy sauce-based version of nước chấm and served with one of my favourite sweet and sour Vietnamese pickles, something my mother-in-law always has in her fridge to add a boost of flavour to all manner of dishes. The pickles can be made up to 4-5 days in advance and stored in the fridge (just be warned they let off a funky smell for the first few days).