This Vietnamese-inspired menu invites the wonders of summer produce to entertain a large group. Freshness is the resounding theme: herbs everywhere, beautiful leafy greens, tangy citrus sauces. These recipes can all be served cold, making prep sequencing and serving much easier. This menu has several components, so I recommend starting on components in the Make Ahead section during the week as well as doing the chopping (mise en place) for all recipes first thing in the day before transitioning to cooking and assembly closer to meal time for a fresher taste. Prepared components can be stored in Tupperware in the fridge, but it will be easier to assemble and plate close enough to meal time to leave out.
Menu (all served buffet-style)
Tofu Bahn Mi Sliders (Love and Lemons, served open-face on sliced gluten-free baguette)
Crispy Tofu Rice Paper Wraps (Minimalist Baker)
Tea Leaf Salad (NYT Cooking, skip shrimp powder, prepare fermented tea leaves (lahpet) 7 days in advance - recipe)
Garlic Bok Choy (Bon Appetit)
Sesame Soba Noodles (Love and Lemons)
Drink: Frozen Garibaldi (Bon Appetit)
Dessert: Store-bought gluten-free cake supplied by friends. Great to delegate for a birthday, or could make a day in advance.
Make Ahead:
In order to smooth day-of preparations, knock out a few components in the days leading up to the party. These pieces can be stored in the refrigerator for 3-4 days (unless otherwise noted).
Bahn Mi:
Pickle vegetables.
Marinate tofu (day or night before, not longer)
Rice Paper Wraps:
Prepare dipping sauce.
Tea Leaf Salad:
Ferment green tea leaves at least 7 days in advance.
Make crunchy topping:
Fry garlic and split peas.
Toast peanuts & sesame seeds.
Soba Noodes:
Make sauce.
Dessert (if making rather than buying).
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