SAHIL
Region: AE
Sunday 09 March 2025 13:26:35 GMT
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🌸Ainee Ainee🌸 :
very nice Caption...🥀🥀🥺
2025-03-10 06:05:18
6
Gul Bibi :
Very good 👍
2025-03-12 01:01:02
2
ALI Ateeq Khan :
WAO KIA BAT KI HE
2025-03-12 11:22:25
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Rasim Munawar :
nice
2025-03-12 02:51:14
2
Sehjpreet ❤️U S A❤️ :
Very nice 💯✅
2025-03-11 15:58:40
2
sheikh salahuddin :
right
2025-03-11 19:02:28
3
Canda Jutt246 :
beshak
2025-03-11 04:28:50
4
user500930074 :
well done
2025-03-11 17:58:18
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Innocent Girl :
u r right🥰🥰🥰
2025-03-11 04:16:42
2
drshehzadayousafazam :
dear friend geo 🌹 great ho, AP,,,so, right 👍👍👍
2025-03-12 02:45:10
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Meerab :
save option on karo plzz
2025-03-10 06:21:41
3
Sona sona :
good
2025-03-11 13:39:37
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Arzoo Rao :
hey 👍
2025-03-11 15:16:15
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My life lineeeeeee ♥️S♥️ :
nice 👍
2025-03-10 07:01:50
4
🍁Jaan e Jahan🍁 :
very nice 💖💖💖
2025-03-10 01:20:04
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zareen khan :
nis
2025-03-10 10:02:00
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❣️Me❣️MySelf🕯️& i🥀 :
eYes.....boht kuch bolti hui khamosh Ankhien
2025-03-10 18:19:18
1
Muhammad Siddique :
❤❤❤hi
2025-03-10 15:46:27
1
shina ghazal official :
zeberdast❤️
2025-03-10 02:47:53
1
Kamran Khan :
right
2025-03-12 12:43:05
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♡←_←Uzma rajput →_→♡ :
good
2025-03-10 06:54:38
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Ibrahim :
yes yes you are right 💯
2025-03-09 21:40:46
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Nabil Ahmed14 :
nice 👍
2025-03-10 19:17:02
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saniacheema94 :
Very nice 👍 🥰
2025-03-10 16:30:24
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sainni :
same
2025-03-12 08:58:21
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![Welcome to Ep 2 of ✨Salads that DON’T SUCK✨ Today we’re putting together a plant-based Vietnamese Vermicelli Noodle Salad (Bún Chay) 🇻🇳🍃🥢 This is a childhood dish that I grew up eating and till this day it’s still one of my favs, especially on warmer days! I’ve kept this simple with just lemongrass tofu but you can also deep fry some spring rolls to add on top too 😍 Ingredients [Serves 2] 250g dried vermicelli 1 cup lettuce, thinly sliced 1 small carrot, shredded 1 small cucumber, thinly sliced 1/2 cup fresh mint, thinly sliced 1/2 cup Vietnamese perilla, thinly sliced Tofu 1/2 block tofu, sliced 1 large clove garlic, minced 2 tbsp lemongrass, finely minced (I use frozen preminced and thaw it first) 1 tbsp light soy sauce 2 tsp sugar 1 tbsp water 1/8 tsp white pepper Dressing 2.5 tbsp sugar 1/3 cup hot water 2.5 tbsp yondu or vegan fish sauce * (see notes below) 2 tbsp lime 1 red chilli 1 clove garlic Scallion Oil 2 stalks scallions/green onions, thinly sliced 2 tbsp neutral oil Pinch of salt Garnish Fried shallots Roasted peanuts Method: 1. Cook vermicelli according to instructions, rinse with cold water, drain and set aside. 2. Heat a splash of oil into a pan and fry tofu until golden. Set aside. In the same pan, add extra oil and fry garlic and lemongrass on medium for 2 mins until fragrant. Add in the soy sauce, sugar, pepper and water and turn the heat up. Add the tofu in and stir to coat, cooking for another 20-30secs. 3. For the dressing, dissolve sugar in hot water then whisk in all remaining ingredients. 4. For the scallion oil, heat oil in a small saucepan until hot, turn off heat then stir in the scallions and salt. 5. To assemble, add noodles in a bowl and top with all the veg, tofu and scallion oil. Garnish, pour on the dressing and serve! Notes: *Yondu is a Korean sauce that is just 110% umami goodness, I prefer using this but vegan fish sauces work well too. If you can’t find either, substitute for light soy sauce. #vegan #plantbased #healthyrecipe #healthyfood #saladrecipe #salads #EasyRecipe #health #vegansalad #tofu #plantbasedrecipe #asianfood #vietnamesefood #vermicelli](/video/cover/7339474848646810888.webp)
