Bun Thit Nuong Chay – Xuan Hong (Vietnamese Grilled Vegetarian Meat with Vermicelli Noodle)

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Vietnamese Grilled Vegetarian Meat with Vermicelli Noodle
Xem Xuan Hong’s Cooking Video


1 bag of frozen vegetarian meat (1 bit thit chay dong lanh)
1/2 teaspoon sugar (1/2 cafe duong cat)
1/3 teaspoon salt (1/3 cafe muoi)
1/2 teaspoon vegetarian powder (1/2 cafe bot nam chay)
1 tablespoon soy sauce (1 muong an canh nuoc tuong)
1 tablespoon vegetarian oyster sauce (1 muong canh dau hao chay)
cooking oil (dau an)
2 teaspoons fried white sesame (2 muong cafe me trang rang)
1/2 teaspoon pepper (1/2 cafe tieu)
2 teaspoons ground lemon grass (2 muong cafe xa bam)
leek (ba ro)
1 teaspoon honey (1 muong cafe mat ong)

fried peanut (dau phong rang)

vegetable (rao song)
pickle (do chua)
cucumber (dua leo)
mints (rau thom)

Vegetarian fish sauce:
2 tablespoons vegetarian fish sauce (2 muong canh nuoc mam chay)
2 tablespoons white sugar (2 muong canh duong cat)
6 tablespoons cold water (6 muong canh nuoc lanh)
1 tablespoon chili sauce (1 muong canh tuong ot)
lime/lemon (chanh)
carrot/radish pickle (do chua: ca rot, cu cai chua)

Scallion oil (mo hanh):
leek leave (la cay ba ro)
cooking oil (dau an)
1/3 teaspoon salt (1/3 cafe muoi)
a little sugar (chut duong cat)
1/3 teaspoon vegetarian powder (1/3 cafe bot niem chay)
microwave 45-60 seconds (microwave 45 giay den 1 phut)

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