Vegan

Vegan Vermicelli Noodle Bowl (Bún Thịt Nướng)

by:
February 19, 2021
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Vegan Vermicelli Noodle Bowl (Bún Thịt Nướng)
Photo by Ria Elciario, @legumesallday
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 2-3
Author Notes

If you're craving something fresh, filling and ready within half an hour, this noodle bowl is for you. —Ria Elciario

What You'll Need
Ingredients
  • Noodles
  • 200 grams flat rice vermicelli noodles (feel free to use any other shape)
  • 1/2 large cucumber, julienned
  • 1/2 large carrot, peeled & julienned
  • 1/4 red onion, sliced
  • 2-3 radishes, sliced
  • 3-4 sprigs parsley or cilantro
  • 3 tablespoons rice wine vinegar (for cucumber & carrot slaw)
  • 1 tablespoon granulated sugar (for cucumber & carrot slaw)
  • salt and pepper to taste (for cucumber & carrot slaw)
  • 1-2 tablespoons rice wine vinegar (side sauce)
  • 1/2 red chilli pepper, chopped & deseeded (side sauce)
  • 1/2 tablespoon granulated sugar (side sauce)
  • A pinch of salt (side sauce)
  • Note: Bean sprouts and Thai basil would also be great in this!
  • Spicy Hoisin Tofu Scramble
  • 200 grams soft tofu
  • 1/3 cup hoisin sauce
  • 1 red chilli pepper, chopped & deseeded
  • 1 tablespoon soy sauce
  • 2-3 teaspoons sesame oil
  • 2-3 scallions, chopped (for garnish)
  • 2-3 cloves of garlic, roughly chopped or minced
  • 2-3 tablespoons vegetable oil (for frying)
  • 2 teaspoons cornstarch (for slurry)
  • 2 teaspoons water (for slurry)
  • salt to taste
Directions
  1. Prepare all vegetables and side sauce, then set aside.
  2. Combine cucumbers and carrots, then add rice wine vinegar, granulated sugar, salt & pepper to taste. Set aside.
  3. Combine sauce for tofu scramble (hoisin sauce, soy sauce, sesame oil, garlic, salt, red chilli) and slurry (cornstarch + water).
  4. Using a non-stick pan, heat vegetable oil over medium-high.
  5. Crumble soft tofu and fry for about 6 minutes (or until you see golden bits). Add sauce and slurry mixture, then continue to cook for 8 more minutes.
  6. Boil water and cook vermicelli noodles until al dente. Using scissors, cut some of the noodles to make them easier to stir and separate. Drain and set aside.
  7. Assemble in this order: Vermicelli noodles, hoisin tofu scramble garnished with scallions, red onion, parsley or cilantro, cucumber and carrot slaw, radishes. Serve with side sauce.
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