Vietnamese Noodle Bowls
These vegetarian Vietnamese Noodle Bowls are topped with lemongrass tofu and are perfect to make when you want a fresh and light healthy meal. This dish is completely vegan, gluten-free and delicious!
Oh Vietnamese food, how I love you so! Especially Vietnamese bowls. THEY. ARE. THE. BOMB. This recipe for Vietnamese Noodle Bowls is inspired by Vietnamese Bun Chay, which is a rice noodle salad made with vermicelli noodles, and usually cucumber, lettuce, carrots and sometimes tofu.
The Lemongrass Tofu in this recipe is inspired by a Bun Ga (basically like a Bun Chay, but with lemongrass grilled chicken.) So basically this is a vegetarian and vegan friendly version of this dish 🙂
These noodle bowls are made with Asian rice noodles or vermicelli noodles and topped off with some marinated lemongrass tofu that gets cooked up until it’s nice and crispy. The bowls are served with a light sesame salad.
Why you’ll love this recipe
- These bowls taste fresh and healthy and take minimal effort to make. They’re perfect for whenever you want a healthy meal that is also delicious!
- This recipe is naturally vegan and gluten-free. You can also make it grain-free by leaving out the rice noodles and serving it with more vegetables.
- If you’re not a huge fan of tofu, this marinated tofu will change your mind! It’s full of flavour, crispy and delicious!
How to make a Vietnamese noodle bowl
Vietnamese noodle bowls are traditionally made with rice vermicelli, protein, (traditionally grilled pork or chicken) and some salad. The bowls are typically served with a fish sauce type of dressing, but for this recipe, we’re doing a soy sauce-based dressing to keep it veggie-friendly 🙂
- Marinate the tofu in the marinade for at least an hour, or if you have the time let it marinate overnight.
- Pan-fry the tofu with the sauce until it’s golden brown and crispy.
- Mix the dressing ingredients together while the tofu is cooking and prepare the salad
- Arrange all the ingredients together in a bowl and serve!
Tips for making this recipe perfectly
- Don’t forget to remove the outer layer from the lemongrass and cut the inner layers very finely. The outer layer of lemongrass can be very tough and stalky and isn’t enjoyable to eat.
- Marinade the tofu for at least 1 hour, though if you have the time I’d recommend letting the tofu marinade overnight. This will really intensify the flavour! If you only marinate it for 30 minutes you won’t get much flavour from the marinade.
- Use a non-stick pan to cook the tofu and make sure you’re pan is well coated with oil to prevent the tofu from sticking. You can also alternatively bake the tofu if you prefer at 450 degrees F for 25 minutes, flipping it halfway through.
More Asian noodle recipes to try
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These Vietnamese noodle bowls are loaded with rice noodles, lemongrass tofu, and salad for a simple healthy and delicious meal!
- 2 garlic cloves, finely chopped
- 1 tbsp grated ginger
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 2 tbsp coconut sugar
- 1 stalk lemongrass, minced (*remove the tough outer layer and discard.)
- 1 block tofu (extra-firm), cut into cubes
- 2 tbsp avocado oil for frying
- 1/2 pack vermicelli or rice noodles (approx 6 oz), cooked according to package directions
- 1 cup lettuce, shredded
- 1/2 cup purple cabbage, shredded
- 1/4 cup carrots, shredded
- 1/4 cup sliced cucumbers
- 1 handful cilantro, roughly chopped
- Lime, sesame seeds hoisin sauce and sriracha to serve (optional)
- Marinade the tofu: Mix the marinade ingredients together in a shallow dish then add the tofu. Let sit and marinate for at least one hour or overnight
- Cook the tofu: Remove the tofu pieces from the marinade then add to the pan with oil on medium-high heat. Do not discard the marinade sauce. Fry the tofu until golden brown on each side. Once the tofu pieces are browned, discard the lemongrass from the marinate and pour any leftover marinade sauce into the pan with the tofu, and stir to coat. Discard the chunks of lemongrass
- Prep the dressing: Mix the dressing ingredients together. Set aside
- Assemble the bowls: Place the noodles at the bottom of the bowl then top with the tofu and salad. Pour the dressing everywhere and garnish with cilantro
and cut the inner layers very finely. The outer layer of lemongrass can be very tough and stalky and isn’t enjoyable to eat.
Marinade the tofu for at least 1 hour, though if you have the time I’d recommend letting the tofu marinade overnight. This will really intensify the flavour! If you only marinate it for 30 minutes you won’t get much flavour from the marinade.
Use a non-stick pan to cook the tofu and make sure you’re pan is well coated with oil to prevent the tofu from sticking. You can also alternatively bake the tofu if you prefer at 450 degrees F for 25 minutes, flipping it halfway through.
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 3g
- Fat: 17g
- Saturated Fat: 2g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 9g
Keywords: Vietnamese noodle bowl, vegan noodle bowl, vermicelli noodle bowl