Vietnamese bun cha with sticky spicy tofu

• Produce

  • 2 Baby gem lettuce
  • 1 Brown onion, large
  • 1 stick Lemongrass tough outer layers removed
  • 2 Limes, wedges
  • 1 Long red chilli
  • 1 small bunch Mint leaves picked
  • 1 small handful Peanuts
  • 4 Spring onions
  • 2 Limes, juice of

• Condiments

  • 1 Chilli sauce to serve
  • 6 tbsp Hoisin sauce
  • 3 tbsp Reduced-salt soy sauce

• Pasta & Grains

  • 250 g Brown rice noodles, thin

• Baking & Spices

  • 3 tbsp Brown sugar
  • 2 tbsp Sesame seeds

• Oils & Vinegars

  • 1 Sesame oil
  • 1 tbsp Sesame oil plus extra to serve, toasted
  • 1 tbsp White wine vinegar

• Other

  • 2 Carrots grated or cut with a crinkle cutter
  • 1/2 Cucumber grated or cut with a crinkle cutter
  • 350 g pack of firm tofu drained and broken into very rough chunks

Found on jamieoliver.com