Vietnamese Vermicelli Bowl
A bun bowl is summer in a single dish: cool rice vermicelli layered with crisp vegetables, a tangle of fresh herbs, and a bright nuoc cham to pour over at the table. This vegetable-forward version leans on charred tofu and a heap of lettuce and mint, but the architecture welcomes whatever you have. The dressing is the soul, so balance it carefully.
Ingredients
- 300g dried rice vermicelli
- 400g firm tofu, cut into slabs
- 3 tablespoons soy sauce
- 3 tablespoons lime juice
- 2 tablespoons sugar
- 1 carrot, julienned and quick-pickled
- 1 cucumber, julienned
- 1 head soft lettuce, shredded
- A large handful of mint and cilantro leaves
- 2 tablespoons roasted peanuts, crushed
- 2 tablespoons neutral oil
Method
- Soak or boil the vermicelli according to the package, then rinse under cold water and drain well so the strands stay separate.
- Whisk the soy sauce, lime juice, sugar, and 4 tablespoons water into a balanced dressing. Taste for the salty, sour, sweet balance and adjust.
- Press the tofu dry, brush with a little of the dressing, and pan-fry in the oil until golden and crisp on both sides. Slice into strips.
- Divide the noodles among four bowls. Top with the lettuce, cucumber, pickled carrot, and herbs.
- Lay the tofu over the top and scatter with crushed peanuts.
- Pour the dressing over each bowl just before eating and toss everything together.