I’ve been exploring the wonderful world of Vietnamese cuisine and stumbled upon something irresistible: vermicelli bowls. These colorful bowls are a joy to behold and an exciting combination of flavors and textures. Picture tender meats or tofu, crisp veggies, and fragrant herbs layered over soft noodles. Whether you love grilled pork or spicy shrimp, these bowls are sure to excite your taste buds. Are you ready to discover your next favorite dish?
Classic Grilled Pork Vermicelli Bowl
The Classic Grilled Pork Vermicelli Bowl is a quintessential Vietnamese dish that combines savory grilled pork with the fresh and vibrant components of a traditional vermicelli bowl. This dish is perfect for those who crave a balanced meal featuring a delightful mix of textures and flavors. The marinated pork boasts a rich, aromatic taste, while the bed of vermicelli noodles provides a light, satisfying base. Accompanied by crisp vegetables, fragrant herbs, and a tangy-sweet dressing, this dish is a perfect representation of Vietnamese cuisine’s harmony and balance.
Grilled pork vermicelli bowls aren’t only delicious but also versatile, making them a favorite for family meals or gatherings. The preparation involves marinating the pork to infuse it with deep flavors before grilling to perfection. This is complemented by the preparation of fresh vegetables and herbs, which add a rejuvenating contrast to the savory meat. The final touch is the nuoc cham sauce, a staple in Vietnamese cooking, which ties all the elements together beautifully.
Whether you’re an experienced chef or a novice cook, this dish offers an accessible and rewarding culinary experience.
Ingredients for 4-6 servings:
- 1.5 pounds of pork shoulder or pork loin, thinly sliced
- 2 tablespoons of fish sauce
- 1 tablespoon of soy sauce
- 2 tablespoons of sugar
- 3 cloves of garlic, minced
- 1 teaspoon of ground black pepper
- 1 tablespoon of vegetable oil
- 1 package (14 oz) of vermicelli noodles
- 1 cup of shredded lettuce
- 1 cup of bean sprouts
- 1 cucumber, julienned
- 1 carrot, julienned
- 1/4 cup of fresh mint leaves
- 1/4 cup of fresh cilantro leaves
- 1/4 cup of roasted peanuts, crushed
- 1/4 cup of pickled daikon radish and carrot
- 1 lime, cut into wedges
- Nuoc cham dressing (fish sauce, lime juice, sugar, garlic, chili)
Cooking Instructions:
- Marinate the Pork: In a large bowl, combine the fish sauce, soy sauce, sugar, minced garlic, black pepper, and vegetable oil. Add the sliced pork and toss to coat evenly. Cover and let it marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
- Prepare the Vermicelli Noodles: Cook the vermicelli noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
- Grill the Pork: Preheat your grill or grill pan to medium-high heat. Grill the marinated pork slices for about 3-4 minutes on each side until they’re cooked through and have a nice char. Remove from the grill and let rest for a few minutes before slicing into bite-sized pieces.
- Assemble the Bowls: Divide the cooked vermicelli noodles among bowls. Top with shredded lettuce, bean sprouts, julienned cucumber, carrot, fresh mint, and cilantro. Add the grilled pork slices on top.
- Add Toppings: Sprinkle the crushed roasted peanuts over the bowls. Add a small portion of pickled daikon radish and carrot for extra flavor.
- Serve with Dressing: Serve the vermicelli bowls with lime wedges and a side of nuoc cham dressing. Drizzle the dressing over the bowls as desired before eating.
Extra Tips:
For best results, make sure that the pork is sliced thinly so it cooks quickly and evenly on the grill. If you don’t have access to a grill, you can also cook the pork in a hot skillet.
Adjust the level of heat in the nuoc cham dressing by varying the amount of chili used, based on your preference. Fresh herbs are key to achieving the authentic flavor of this dish, so don’t skip the mint and cilantro.
If you prefer a vegetarian version, you can substitute the grilled pork with marinated and grilled tofu.
Lemongrass Chicken Vermicelli Bowl
Lemongrass Chicken Vermicelli Bowl is a delicious Vietnamese dish that combines fragrant, marinated lemongrass chicken with fresh vegetables and vermicelli noodles. This dish is perfect for those who enjoy a balance of savory and invigorating flavors. The chicken is marinated in a blend of lemongrass, garlic, and other spices, then grilled to perfection.
Served over a bed of tender vermicelli noodles and topped with fresh herbs and crunchy veggies, this bowl is both satisfying and healthy. This recipe is ideal for a family meal or a gathering with friends, serving 4-6 people. The combination of textures and flavors makes it a delightful experience. Prepare to be transported to the vibrant streets of Vietnam with each bite.
Let’s plunge into the ingredients and steps needed to create this mouth-watering dish.
Ingredients:
- 1 ½ pounds of boneless, skinless chicken thighs
- 2 tablespoons of lemongrass, finely chopped
- 3 cloves of garlic, minced
- 2 tablespoons of soy sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of sugar
- 1 teaspoon of ground black pepper
- 2 tablespoons of vegetable oil
- 12 ounces of vermicelli noodles
- 1 cucumber, thinly sliced
- 1 cup of shredded carrots
- 1 cup of bean sprouts
- ½ cup of fresh mint leaves
- ½ cup of fresh cilantro leaves
- ½ cup of roasted peanuts, chopped
- Lime wedges, for serving
- Chili sauce, for serving
Instructions:
- Prepare the Chicken Marinade: In a large bowl, combine the lemongrass, garlic, soy sauce, fish sauce, sugar, black pepper, and vegetable oil. Mix well until the sugar is dissolved and the ingredients are well incorporated.
- Marinate the Chicken: Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for more intense flavor.
- Cook the Vermicelli Noodles: Bring a large pot of water to a boil. Add the vermicelli noodles and cook according to package instructions until tender. Drain and rinse under cold water to stop the cooking process. Set aside.
- Grill the Chicken: Preheat a grill or a grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-8 minutes per side, or until fully cooked and slightly charred. Once cooked, let the chicken rest for a few minutes before slicing it into bite-sized pieces.
- Assemble the Vermicelli Bowls: Divide the cooked vermicelli noodles among serving bowls. Top each bowl with sliced grilled chicken, cucumber, shredded carrots, bean sprouts, mint leaves, cilantro leaves, and chopped peanuts.
- Serve: Serve the bowls with lime wedges and chili sauce on the side. Encourage everyone to mix the ingredients well to combine all the flavors.
Extra Tips:
For more depth of flavor, consider adding a splash of rice vinegar to the marinade. If you don’t have a grill, the chicken can also be cooked in a skillet over medium-high heat.
Adjust the level of chili sauce according to your spice preference. To save time, you can prepare the vegetables and herbs while the chicken is marinating. Enjoy the freshness of this dish immediately after assembling to fully appreciate the vibrant flavors and textures.
Tofu and Vegetable Vermicelli Bowl
The Tofu and Vegetable Vermicelli Bowl is a delightful and invigorating Vietnamese dish that combines the subtle flavors of marinated tofu with the crispness of fresh vegetables, all atop a bed of vermicelli noodles. This recipe is perfect for those seeking a light yet satisfying meal that’s both vegan-friendly and packed with nutrients.
The dish is typically served with a tangy and slightly sweet dressing that complements the earthy flavors of the tofu and vegetables. Ideal for a warm day or as a healthy dinner option, this bowl offers a balance of textures and flavors that are sure to please any palate.
Preparing the Tofu and Vegetable Vermicelli Bowl requires a bit of organization, as there are several components that need to be prepared separately before being assembled into a harmonious dish. The tofu is marinated in a flavorful mixture, while the fresh vegetables are julienned or thinly sliced to add a crunchy texture.
The vermicelli noodles are cooked to perfection and serve as the base of the dish. Once all the ingredients are ready, they’re combined and dressed with a classic Vietnamese sauce to bring everything together. This recipe serves 4-6 people, making it perfect for a family meal or a small gathering.
Ingredients:
- 14 oz firm tofu
- 8 oz vermicelli noodles
- 1 cucumber, julienned
- 2 carrots, julienned
- 1 cup bean sprouts
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1/4 cup roasted peanuts, crushed
- 4 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- 2 tablespoons sugar
- 2 cloves garlic, minced
- 1 red chili, sliced (optional)
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Tofu: Drain the tofu and press it to remove excess moisture. Cut it into 1-inch cubes. In a bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of lime juice, 1 tablespoon of sugar, and 1 clove of minced garlic. Add the tofu cubes and let them marinate for at least 15 minutes.
- Cook the Noodles: Boil water in a large pot. Add the vermicelli noodles and cook according to package instructions, usually about 3-5 minutes. Drain and rinse the noodles with cold water to stop the cooking process and prevent sticking.
- Prepare the Vegetables: While the tofu is marinating and the noodles are cooking, julienne the cucumber and carrots. Rinse the bean sprouts and set them aside. Wash and dry the mint and cilantro leaves.
- Cook the Tofu: Heat a non-stick pan over medium heat and add the sesame oil. Remove the tofu from the marinade and cook in the pan until golden brown on all sides, about 10 minutes. Remove from heat and set aside.
- Make the Dressing: In a small bowl, combine the remaining soy sauce, lime juice, sugar, minced garlic, and sliced chili. Mix well until the sugar is dissolved.
- Assemble the Bowls: Divide the cooked vermicelli noodles among serving bowls. Top with the marinated tofu, julienned cucumber and carrots, bean sprouts, mint, and cilantro. Drizzle with the dressing and sprinkle with crushed peanuts.
Extra Tips:
For the best flavor, allow the tofu to marinate as long as possible, even overnight if time permits. This will help the tofu absorb more of the marinade.
When cooking the noodles, make sure not to overcook them; they should be slightly firm to the bite (al dente). Feel free to adjust the amount of chili in the dressing according to your spice preference, or omit it entirely for a milder dish.
Finally, you can add other vegetables like bell peppers or radishes for extra color and flavor.
Spicy Shrimp Vermicelli Bowl
Spicy Shrimp Vermicelli Bowl is a delightful Vietnamese dish that’s known for its invigorating flavors and vibrant colors. This dish perfectly balances the spicy, sweet, and tangy tastes that are characteristic of Vietnamese cuisine. The tender shrimp, marinated in a spicy concoction, are grilled to perfection and served atop a bed of delicate vermicelli noodles.
Accompanied by fresh herbs and crisp vegetables, this meal is both satisfying and healthy, making it perfect for a light lunch or dinner.
The preparation of the Spicy Shrimp Vermicelli Bowl involves marinating the shrimp to infuse them with flavor before grilling, and assembling the bowl with noodles, fresh vegetables, and herbs. The concluding dish is then drizzled with a traditional Vietnamese dipping sauce, known as nuoc cham, which ties all the flavors together. This recipe serves 4-6 people, making it ideal for a family meal or a small gathering with friends.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 8 oz vermicelli noodles
- 1 cucumber, thinly sliced
- 1 cup julienned carrots
- 1 cup bean sprouts
- 1 cup fresh mint leaves
- 1 cup cilantro leaves
- 1 cup Thai basil leaves
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon chili flakes
- 1/2 teaspoon black pepper
- 1 cup nuoc cham sauce (store-bought or homemade)
Instructions:
- Marinate the Shrimp: In a large bowl, combine the shrimp with minced garlic, fish sauce, soy sauce, honey, lime juice, chili flakes, and black pepper. Mix well to coat the shrimp thoroughly. Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Prepare the Noodles: Bring a pot of water to a boil. Add the vermicelli noodles and cook according to package instructions, usually about 3-5 minutes. Drain and rinse under cold water to stop the cooking process. Set the noodles aside.
- Grill the Shrimp: Heat vegetable oil in a large skillet or grill pan over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side, or until they turn pink and are fully cooked. Remove from heat and set aside.
- Assemble the Bowl: Divide the cooked vermicelli noodles evenly among 4-6 bowls. Arrange the cucumber slices, julienned carrots, bean sprouts, mint, cilantro, and Thai basil on top of the noodles. Place the grilled shrimp over the vegetables.
- Garnish and Serve: Sprinkle the chopped roasted peanuts over the bowls. Drizzle with nuoc cham sauce just before serving. Serve immediately and enjoy!
Extra Tips:
For a vegetarian alternative, you can substitute the shrimp with tofu or grilled mushrooms. Adjust the level of spiciness according to your preference by adding more or less chili flakes.
If you’re making homemade nuoc cham, allow it to sit for a few hours to let the flavors develop. Finally, make sure to serve the dish immediately after assembling to maintain the freshness and crunch of the vegetables.
Beef and Mint Vermicelli Bowl
The Beef and Mint Vermicelli Bowl is a delightful and revitalizing Vietnamese dish that brings together the fragrant aroma of mint with tender marinated beef, all served over a bed of vermicelli noodles. This dish is perfect for a light lunch or a satisfying dinner that doesn’t skimp on flavor.
The combination of fresh herbs, crunchy vegetables, and savory beef makes for a well-balanced meal that’s both nutritious and delicious. Whether you’re familiar with Vietnamese cuisine or trying it for the first time, this recipe is sure to please your taste buds.
In this recipe, we’ll walk you through how to make a Beef and Mint Vermicelli Bowl that serves 4-6 people. You’ll start by marinating the beef to infuse it with flavors, then prepare the noodles and fresh garnishes. The final step brings all of these elements together in a beautiful and appetizing presentation.
With some quick preparation and cooking techniques, you’ll have a restaurant-quality dish ready to enjoy at home.
Ingredients for 4-6 servings:
- 1 pound beef sirloin, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 pound vermicelli noodles
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup bean sprouts
- 1 cucumber, julienned
- 2 carrots, julienned
- 1/4 cup roasted peanuts, crushed
- Lime wedges, for serving
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
Cooking Instructions:
- Marinate the Beef: In a bowl, combine the soy sauce, fish sauce, honey, minced garlic, and sesame oil. Add the thinly sliced beef to the bowl and mix well to guarantee the beef is fully coated in the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Cook the Vermicelli Noodles: Bring a large pot of water to a boil. Add the vermicelli noodles and cook according to the package instructions, usually about 3-5 minutes until tender. Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
- Prepare the Vegetables and Herbs: While the beef is marinating, wash and prep your vegetables and herbs. Julienne the cucumber and carrots, and set aside with the mint, cilantro, and bean sprouts.
- Cook the Beef: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated beef slices in a single layer. Cook for 2-3 minutes on each side until the beef is browned and cooked through. Remove from heat.
- Assemble the Vermicelli Bowl: In a large serving bowl or individual bowls, place a portion of the cooked vermicelli noodles. Top with cooked beef, fresh mint, cilantro, bean sprouts, cucumber, and carrots. Sprinkle crushed peanuts over the top.
- Serve: Serve the Beef and Mint Vermicelli Bowl with lime wedges on the side for squeezing over the dish. Add salt and pepper to taste.
Extra Tips:
For an even more flavorful beef, consider marinating it overnight. This allows the spices and sauces to deeply penetrate the meat.
If you prefer a bit of heat, you can add sliced chili peppers to the garnish or include a dash of chili sauce.
Also, to keep the noodles from sticking together, toss them with a little bit of sesame oil after rinsing.
Finally, feel free to customize the vegetable toppings based on what’s in season or your personal preference.
Peanut Sauce Vermicelli Bowl With Chicken
The Peanut Sauce Vermicelli Bowl with Chicken is a delightful fusion of textures and flavors, offering a vibrant combination of tender vermicelli noodles, succulent chicken, and crunchy vegetables, all brought together by a rich and creamy peanut sauce.
This Vietnamese-inspired dish isn’t only visually appealing but also a feast for the senses, providing a wonderful balance of sweet, savory, and nutty flavors. Perfect for a family dinner or a gathering with friends, this dish serves 4-6 people and can be easily adjusted to suit individual preferences by varying the vegetables or protein.
This recipe involves marinating the chicken to enhance its flavor, preparing the perfect peanut sauce, and assembling the bowl with a variety of fresh ingredients. The beauty of this dish lies in its versatility and the way it can be customized to cater to different tastes.
The following outlines the necessary ingredients and steps to create a delicious Peanut Sauce Vermicelli Bowl with Chicken, guaranteeing a satisfying culinary experience for everyone at the table.
Ingredients (Serves 4-6):
- 1 pound boneless, skinless chicken thighs
- 8 ounces vermicelli rice noodles
- 1 cup shredded carrots
- 1 cucumber, julienned
- 1 cup bean sprouts
- 1/4 cup crushed peanuts
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the marinade:
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
For the peanut sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1/2 cup warm water
Cooking Instructions:
- Marinate the Chicken:
- In a bowl, combine soy sauce, fish sauce, sugar, garlic, and ginger. Add the chicken thighs to the marinade, making sure they’re well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.
- Cook the Vermicelli:
- Bring a large pot of water to a boil. Add the vermicelli noodles and cook according to the package instructions, usually about 3-5 minutes. Drain and rinse under cold water to stop the cooking process and prevent sticking.
- Prepare the Peanut Sauce:
- In a medium bowl, whisk together peanut butter, hoisin sauce, soy sauce, lime juice, sugar, and warm water until smooth and well combined. Adjust the consistency by adding more water if necessary.
- Cook the Chicken:
- Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade and cook in the skillet, about 5-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let it rest for a few minutes before slicing into strips.
- Assemble the Vermicelli Bowls:
- Divide the cooked vermicelli noodles among serving bowls. Top with sliced chicken, shredded carrots, cucumber, bean sprouts, and fresh herbs. Drizzle the peanut sauce generously over the top.
- Garnish and Serve:
- Sprinkle crushed peanuts over the bowls for added crunch. Serve immediately and enjoy the vibrant flavors and textures of this Vietnamese-inspired dish.
Extra Tips:
When cooking the chicken, make sure the skillet is hot before adding the meat to achieve a nice sear, which enhances the flavor and texture.
Feel free to substitute tofu or shrimp for the chicken if you prefer a vegetarian or seafood option. For added heat, consider incorporating sliced fresh chili or a dash of sriracha into the peanut sauce.
Finally, always taste the peanut sauce and adjust the seasoning to suit your palate, as the balance of flavors is key to this dish’s success.
Crispy Spring Roll Vermicelli Bowl
The Crispy Spring Roll Vermicelli Bowl is a vibrant, fresh, and satisfying dish that brings together a medley of flavors and textures. This Vietnamese staple is perfect for those who love a balance of savory, crisp, and invigorating elements. The dish features crispy spring rolls, tender rice vermicelli, fresh vegetables, and aromatic herbs, all brought together with a deliciously tangy and slightly sweet fish sauce dressing. It’s a delightful meal that can be enjoyed as a light lunch or a hearty dinner.
The preparation of this dish is an art in itself, requiring attention to detail to guarantee that each component is perfectly executed. The key to a successful Crispy Spring Roll Vermicelli Bowl lies in the harmony of its ingredients. From the crunch of the spring rolls to the freshness of the herbs, each bite is a demonstration of the beauty of Vietnamese cuisine. This recipe serves 4-6 people, making it perfect for family gatherings or sharing with friends.
Ingredients (Serves 4-6):
- 12 rice paper sheets
- 1 pound ground pork
- 1 cup shrimp, peeled, deveined, and chopped
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup bean sprouts
- 1 medium carrot, julienned
- 1 cup wood ear mushrooms, soaked and sliced
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1 package (14 oz) rice vermicelli noodles
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup fresh Thai basil leaves
- 1 cucumber, julienned
- 1 cup roasted peanuts, crushed
- Vegetable oil for frying
For the Dressing:
- 1/2 cup fish sauce
- 1/2 cup water
- 1/4 cup sugar
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1-2 Thai chili peppers, sliced
Cooking Instructions:
- Prepare the Filling for Rolls: In a large bowl, combine ground pork, chopped shrimp, minced garlic, chopped onion, bean sprouts, julienned carrot, sliced mushrooms, fish sauce, sugar, and black pepper. Mix well until all ingredients are thoroughly incorporated.
- Assemble Spring Rolls: Soak each rice paper sheet in warm water until pliable. Place a heaping tablespoon of the filling on one edge, fold in the sides, and roll tightly. Repeat with remaining ingredients.
- Fry Spring Rolls: In a deep skillet, heat vegetable oil over medium-high heat. Carefully add spring rolls, a few at a time, and fry until golden brown and crispy. Remove and drain on paper towels.
- Cook Vermicelli Noodles: Cook rice vermicelli according to package instructions. Drain and rinse under cold water to stop the cooking process, then set aside.
- Prepare Dressing: In a small bowl, combine fish sauce, water, sugar, lime juice, minced garlic, and sliced Thai chili peppers. Stir until sugar is dissolved.
- Assemble Vermicelli Bowls: In individual bowls, place a portion of cooked vermicelli noodles. Top with crispy spring rolls, fresh mint, cilantro, Thai basil, and julienned cucumber. Sprinkle with crushed peanuts.
- Serve: Drizzle with the prepared dressing just before serving to taste.
Extra Tips:
When assembling the spring rolls, guarantee the rice paper isn’t too wet, as this can cause them to tear. The oil temperature is vital for frying the rolls; too hot, and they’ll burn quickly, too cool, and they’ll absorb too much oil and become soggy.
Additionally, the dressing can be adjusted to taste with more or less lime or sugar to achieve your desired balance of sweetness and acidity. For a more intense flavor, allow the dressing to sit for a few hours before serving to meld the flavors. Enjoy your culinary creation with a side of pickled vegetables for an added zing!
Vegan Mushroom Vermicelli Bowl
The Vegan Mushroom Vermicelli Bowl is a delightful fusion of flavors and textures that will transport your taste buds to the vibrant streets of Vietnam. This dish is light yet satisfying, making it an ideal meal for warm days or as a rejuvenating alternative to heavier dishes. The earthy mushrooms provide a rich umami flavor that complements the fresh herbs and crunchy vegetables.
With the addition of a zesty dressing, this vermicelli bowl becomes a harmonious blend of tastes and is a feast for both the eyes and the palate. Perfect for a gathering or a family meal, this recipe serves 4-6 people and is ideal for those looking to enjoy a plant-based version of a classic Vietnamese delight.
The versatility of this dish allows you to customize it with your favorite vegetables and herbs, making it a staple in vegan cuisine. Whether you’re a seasoned vegan or just trying to incorporate more plant-based meals into your diet, the Vegan Mushroom Vermicelli Bowl is sure to become a favorite.
Ingredients (Serves 4-6):
- 200g vermicelli noodles
- 400g assorted mushrooms (shiitake, oyster, button)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 cucumber, julienned
- 2 carrots, julienned
- 1 bunch fresh mint leaves
- 1 bunch fresh cilantro
- 1 bunch fresh basil
- 2 tablespoons roasted peanuts, chopped
- 1 lime, cut into wedges
For the Dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 2 tablespoons maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon chili flakes (optional)
Cooking Instructions:
- Prepare the Vermicelli Noodles: Begin by soaking the vermicelli noodles in hot water for 5-7 minutes or until they’re soft and pliable. Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
- Cook the Mushrooms: Heat the sesame oil in a large pan over medium heat. Add the minced garlic and ginger, sautéing until fragrant. Add the mushrooms and soy sauce, and cook until the mushrooms are tender and have released their juices, about 5-7 minutes.
- Prepare the Vegetables: While the mushrooms are cooking, julienne the cucumber and carrots. Wash and prep the fresh herbs by removing the leaves from the stems.
- Assemble the Bowl: Divide the cooked vermicelli noodles into individual bowls. Top with the cooked mushrooms, julienned vegetables, and a generous handful of fresh herbs. Sprinkle the chopped peanuts over the top.
- Make the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, minced garlic, and chili flakes (if using) until well combined.
- Serve: Drizzle the dressing over the assembled bowls just before serving. Serve with lime wedges on the side for an extra burst of citrus flavor.
Extra Tips:
For an added flavor boost, consider marinating the mushrooms in the soy sauce and sesame oil for about 15 minutes before cooking. If you prefer a spicier dish, add more chili flakes or sliced fresh chili peppers to the dressing.
To save time, you can prepare the vegetables and dressing ahead of time and store them in the refrigerator. This dish is highly customizable, so feel free to add other vegetables like bell peppers or bean sprouts to suit your preference. Enjoy this invigorating and nutritious bowl as a wholesome meal or pair it with other Vietnamese dishes for a complete feast.
Sweet and Sour Fish Vermicelli Bowl
A delightful combination of textures and flavors, the Sweet and Sour Fish Vermicelli Bowl is a rejuvenating Vietnamese dish that brings together the tanginess of citrus, the sweetness of fresh vegetables, and the satisfying crunch of fried fish.
This dish isn’t only delicious but also visually appealing, making it a perfect choice for a family meal or a gathering with friends. The nuanced flavors of the fish, combined with the delicate strands of vermicelli and the crispness of fresh herbs, create a harmonious meal that’s both light and satisfying.
This recipe serves 4-6 people and involves marinating the fish in a sweet and sour sauce before cooking it to perfection. The vermicelli is cooked until tender, then tossed with a vibrant mix of vegetables and herbs. The dish is then topped with the marinated and cooked fish, allowing the rich flavors of the sauce to infuse into the noodles.
With fresh lime wedges and a scattering of crushed peanuts for garnish, this dish is a complete meal that’s sure to impress.
Ingredients:
- 500g white fish fillets (such as tilapia or cod)
- 300g rice vermicelli noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup bean sprouts
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 3 tablespoons sugar
- 1 tablespoon rice vinegar
- 1 teaspoon chili paste
- 1/4 cup roasted peanuts, crushed
- Fresh cilantro leaves, for garnish
- Fresh mint leaves, for garnish
- Lime wedges, for serving
- Salt and pepper, to taste
Cooking Instructions:
- Prepare the Fish: Cut the fish fillets into bite-sized pieces. In a medium bowl, combine the fish sauce, lime juice, sugar, rice vinegar, and chili paste. Add the fish pieces to the marinade and let it sit for about 15-20 minutes to absorb the flavors.
- Cook the Vermicelli: Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions, usually about 3-5 minutes, until tender. Drain and rinse under cold water to stop the cooking process. Set aside.
- Stir-Fry the Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced onions, stirring until fragrant. Add the bell pepper and carrots, stir-frying for about 3-4 minutes until just tender. Add the bean sprouts and toss for another minute. Remove from heat and set aside.
- Cook the Fish: In the same skillet, add the remaining tablespoon of vegetable oil. Remove the fish from the marinade and cook in batches over medium heat, about 2-3 minutes per side, until golden brown and cooked through. Transfer to a plate and keep warm.
- Assemble the Bowl: Divide the cooked vermicelli noodles among serving bowls. Top with the stir-fried vegetables and pieces of cooked fish. Drizzle any remaining marinade over the top.
- Garnish and Serve: Sprinkle the crushed peanuts over each bowl and garnish with fresh cilantro and mint leaves. Serve with lime wedges on the side for added zing.
Extra Tips:
For the best results, make sure not to overcrowd the pan when cooking the fish, as this guarantees even cooking and a crisp exterior.
Adjust the level of heat by increasing or decreasing the amount of chili paste according to your taste.
When preparing the vermicelli, be careful not to overcook them, as they can become mushy. Keeping a bowl of ice water ready to rinse the noodles will help maintain their texture.
Ultimately, feel free to experiment with adding more vegetables or herbs to personalize the dish to your liking.
Spicy Tofu and Peanut Vermicelli Bowl
The Spicy Tofu and Peanut Vermicelli Bowl is a delightful Vietnamese dish that combines a medley of flavors and textures. The star of the dish, tofu, is marinated in a spicy sauce that infuses it with robust flavor. This is complemented by the freshness of crisp vegetables and the nuttiness of peanuts, all atop a bed of delicate vermicelli noodles.
The dish isn’t only delicious but also visually appealing, with its vibrant colors and enticing aroma, making it a perfect choice for a family meal or a gathering with friends.
The preparation of the Spicy Tofu and Peanut Vermicelli Bowl involves minimal cooking, making it an ideal choice for those seeking a quick yet satisfying meal. The tofu is pan-fried to achieve a golden crust, while the noodles are lightly tossed with a tangy dressing.
The combination of fresh herbs and crunchy peanuts adds a revitalizing touch, while the spicy marinade provides a tantalizing kick. This dish caters to a serving size of 4-6 people, guaranteeing everyone gets a generous portion.
Ingredients for 4-6 servings:
- 400g firm tofu, cut into cubes
- 250g vermicelli noodles
- 1 cup roasted peanuts, roughly chopped
- 1 large cucumber, julienned
- 2 carrots, julienned
- 1 cup bean sprouts
- 1 bunch fresh mint, leaves picked
- 1 bunch fresh cilantro, leaves picked
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sriracha
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Lime wedges for serving
Cooking Instructions:
- Prepare the Tofu Marinade: In a bowl, mix together the soy sauce, sriracha, minced garlic, and a pinch of salt. Add the tofu cubes, guaranteeing they’re well-coated with the marinade. Let them marinate for at least 20 minutes to absorb the flavors.
- Cook the Vermicelli Noodles: Boil a pot of water and cook the vermicelli noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop further cooking. Set aside.
- Fry the Tofu: In a skillet, heat the vegetable oil over medium-high heat. Add the marinated tofu cubes and fry until they’re golden brown and crispy on all sides, about 5-7 minutes. Remove from heat and set aside.
- Prepare the Dressing: In a small bowl, whisk together the hoisin sauce, rice vinegar, sesame oil, and a pinch of salt and pepper. This dressing will be used to flavor the noodles.
- Assemble the Vermicelli Bowl: In a large serving bowl, combine the cooked vermicelli noodles, julienned cucumber, carrots, and bean sprouts. Pour the dressing over the top and toss to coat evenly.
- Add the Toppings: Top the noodle mixture with the crispy tofu, fresh mint, cilantro leaves, and chopped peanuts. Toss gently to combine all the ingredients.
- Serve: Divide the vermicelli bowl into individual serving bowls. Garnish with additional peanuts and fresh herbs if desired. Serve with lime wedges on the side for an extra zesty flavor.
Extra Tips:
To enhance the flavor of the tofu, you can marinate it the night before and refrigerate overnight. For a gluten-free version, verify that the soy sauce and hoisin sauce used are gluten-free.
Feel free to adjust the level of spiciness by adding more or less sriracha according to your preference. This dish is versatile, so you can add other vegetables like bell peppers or radishes to suit your taste.
Refreshing Cucumber and Herb Vermicelli Bowl
The Invigorating Cucumber and Herb Vermicelli Bowl is a delightful dish perfect for warm days when you crave something light yet satisfying. This Vietnamese-inspired dish combines the freshness of cucumber and a medley of herbs with the delicate texture of rice vermicelli. The flavors are enhanced with a tangy dressing, bringing a balance of taste that’s both invigorating and comforting.
This recipe isn’t only easy to prepare but also versatile, allowing you to add your favorite garnishes or proteins to suit your personal preferences. Ideal for a quick lunch or a light dinner, this vermicelli bowl serves 4-6 people and can be customized with additional toppings like grilled shrimp, chicken, or tofu for added protein.
The combination of fresh ingredients and the vibrant dressing guarantees a dish that’s both nutritious and full of flavor. Whether you’re hosting guests or preparing a family meal, this invigorating bowl is sure to impress with its simplicity and taste.
Ingredients (Serves 4-6):
- 250g rice vermicelli noodles
- 1 medium cucumber, thinly sliced
- 1 cup bean sprouts
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1/2 cup fresh Thai basil leaves
- 1/4 cup roasted peanuts, roughly chopped
- 1/4 cup fried shallots
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 garlic clove, minced
- 1 red chili, finely sliced (optional)
- Salt, to taste
Cooking Instructions:
- Prepare the Vermicelli Noodles: Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to the package instructions, usually around 3-5 minutes. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside to drain completely.
- Make the Dressing: In a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and optional sliced red chili. Stir until the sugar is fully dissolved. Taste and adjust seasoning with salt if necessary.
- Assemble the Bowl: In a large mixing bowl, combine the cooked vermicelli noodles, sliced cucumber, bean sprouts, mint, cilantro, and Thai basil leaves. Pour the dressing over the mixture and toss gently to combine, ensuring the noodles and vegetables are evenly coated.
- Add Toppings: Transfer the mixed vermicelli and vegetables to serving bowls. Sprinkle each bowl with roasted peanuts and fried shallots for a crunchy texture.
- Serve: Serve immediately, allowing everyone to enjoy the fresh flavors and textures of the dish.
Extra Tips:
To enhance the flavor of this dish, consider marinating your chosen protein with a bit of the dressing before grilling or pan-frying it. If you prefer a vegetarian version, omit the fish sauce and use soy sauce as a substitute.
For extra zest, add a splash of rice vinegar to the dressing. Always taste and adjust the seasoning of the dressing to your preference before tossing it with the noodles. This dish can be made ahead of time, but it’s best to add the herbs and dressing just before serving to maintain their freshness and vibrancy.
