Vegetarian Vietnamese Noodle Bowl (Bun Thit Nuong)

Delight your taste buds with this vibrant and refreshing Vegetarian Vietnamese Noodle Bowl (Bun Thit Nuong), a plant-based twist on a beloved classic. This recipe combines crispy, golden tofu with delicate rice vermicelli noodles, vibrant julienned vegetables, and fragrant herbs like cilantro, mint, and Thai basil for a symphony of textures and flavors. Drizzled with a tangy, umami-packed vegetarian nuoc cham sauce and finished with a sprinkle of roasted peanuts, this dish is both satisfying and wholesome. Perfect for lunch or dinner, this quick and easy noodle bowl is ready in just 40 minutes and offers an irresistible harmony of sweet, salty, tangy, and spicy notes. It's a crowd-pleasing, protein-packed meal that captures the essence of Vietnamese cuisine, entirely meatless.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 14 oz Extra firm tofu
• 8 oz Rice vermicelli noodles
• 1 medium Carrot
• 1 medium Cucumber
• 0.5 cup Fresh cilantro
• 0.5 cup Fresh mint
• 0.5 cup Fresh Thai basil (optional)
• 0.25 cup Roasted peanuts
• 3 tbsp Soy sauce
• 1.5 tbsp Maple syrup
• 1 tbsp Sesame oil
• 1 tbsp Rice vinegar
• 2 tbsp Lime juice
• 2 cloves Garlic cloves, minced
• 1 small Red chili, finely sliced (optional)
• 1.5 tbsp Vegetarian fish sauce (or additional soy sauce)
• 1 tbsp Sugar
• 1 cup Water

Directions

Step 1

Press the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for 15 minutes to remove excess water. Then, cut into bite-sized cubes.

Step 2

In a mixing bowl, prepare the tofu marinade by combining 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon sesame oil, and 1 minced garlic clove. Add the tofu cubes to the bowl, toss to coat, and let marinate for at least 15 minutes.

Step 3

Cook the rice vermicelli noodles according to package instructions. Rinse under cold water, drain, and set aside.

Step 4

Peel the carrot and julienne it into thin strips. Slice the cucumber into matchsticks. Roughly chop the cilantro, mint, and Thai basil (if using).

Step 5

Heat a non-stick skillet or grill pan over medium heat. Add the marinated tofu and cook for 2-3 minutes per side until golden and crispy. Set aside.

Step 6

Prepare the vegetarian nuoc cham sauce by mixing lime juice, rice vinegar, vegetarian fish sauce, 1 tablespoon soy sauce, 1 tablespoon sugar, 1 cup water, and the remaining minced garlic clove. Add sliced red chili if you like some heat.

Step 7

To assemble, divide the cooked noodles among 4 bowls. Top each with cooked tofu, carrot, cucumber, cilantro, mint, Thai basil, and a sprinkle of roasted peanuts.

Step 8

Drizzle the vegetarian nuoc cham sauce generously over the bowls and serve immediately.

Nutrition Facts

Serving size	(1504.1g)

Amount per serving	% Daily Value*
Calories	2052.4

Total Fat 69.8g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 11.6g
Cholesterol 0mg	0%
Sodium 3080.2mg	0%
Total Carbohydrate 261.8g	0%
Dietary Fiber 26.6g	0%
Total Sugars 45.6g
Protein 102.3g	0%

Vitamin D 0IU	0%
Calcium 3120.0mg	0%
Iron 22.8mg	0%
Potassium 2457.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.1%

Protein: 19.6%

Carbs: 50.2%