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Vietnamese-Inspired Tofu and Herb Noodle Bowl (Bún Chay Style)
Vermicelli with seared tofu, julienned cucumber and carrots, lettuce, herbs, peanuts, and a soy lime garlic dressing.
- 100 g Vermicelli rice noodles
- 200 g Firm tofu
- 1 medium Cucumber
- 100 g Carrots
- 100 g Lettuce (e.g., Little Gem)
- 20 g Fresh mint leaves
- 15 g Fresh coriander
- 20 g Peanuts (roasted, unsalted)
- 2 tbsp Soy sauce
- 2 tbsp Lime juice
- 15 g Sugar (granulated)
- 2 cloves Garlic cloves
- 1 tbsp Vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Prepare the Tofu: Press the tofu, pat dry, and slice into thin strips. Toss with 10ml soy sauce and a pinch of black pepper.
- Step 2
Cook Noodles: Soak the vermicelli noodles in hot (not boiling) water for 5-7 minutes until pliable. Drain immediately and rinse with cold water to stop cooking. Set aside.
- Step 3
Make the Nuoc Cham Dressing: In a small bowl, combine the remaining 20ml soy sauce, lime juice, sugar, 50ml warm water, and 1 minced garlic clove. Stir until the sugar dissolves. Taste for balance – it should be tangy, salty, and slightly sweet.
- Step 4
Sear Tofu: Heat the vegetable oil in a frying pan over medium-high heat. Add the tofu strips and fry for 6-8 minutes, turning occasionally, until deeply golden and crisp on all sides. Set aside.
- Step 5
Prepare Vegetables: Julienne the cucumber and carrots finely. Roughly chop the lettuce. Roughly chop the roasted peanuts.
- Step 6
Assemble the Bowls: Divide the cold noodles between two large bowls. Layer the shredded lettuce, julienned cucumber, and carrots on top. Arrange the crispy tofu attractively over the vegetables.
- Step 7
Garnish and Serve: Sprinkle generously with fresh mint, coriander leaves, and chopped peanuts. Drizzle the Nuoc Cham dressing over the entire bowl just before eating.
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