Ingredients

• For the banh cuon chay
• 1 clove garlic, minced
  
• 3cm piece ginger, grated
  
• 1 carrot, finely diced
  
• 50 grams wood ear mushrooms, finely sliced
  
• 65 grams organic, non-GMO tofu cubes, baked and diced
  
• 25 grams mung bean vermicelli noodles, cooked and finely chopped
  
• 27 rice paper rounds
  

• For the dressing
• 1 lemon, juiced
  
• 1 lime, juiced
  
• 1 tablespoon gluten-free soy sauce
  
• 1 teaspoon coconut sugar
  
• 1 teaspoon rice wine vinegar