This Vietnamese bowl is easy to prepare, healthy and light light. This dish is filled with vermicelli noodles topped with fresh vegetables and herbs, an incredible lemongrass marinated tofu and is drizzled with the traditional Vietnamese sauce: Nuoc Cham. It’s better than take out and is ready in 30 mins. We know you will love it!
Recommended Wine Pairing
BURIED HOPE CABERNET SAUVIGNON
Full-bodied wine with notes of spicy oak, sweet plum and cassis.
Region: California, USA
Price (SLGA): $15.47
CONO SUR ORGANIC SAUVIGNON BLANC
Mineral and citric, with herbal hints and notes of white flowers and melon on the nose. A balanced wine with a long mineral finish.
Region: San Antonio Valley, Chili
Price (SLGA): $13.15
Note: We cannot guarantee any dish is allergen free.
Fish sauce is in the Vietnamese sauce
Cucumbers are one of the few foods that we eat without removing the seeds. Interestingly, it is the cucumber seeds that contain a number of carotenoids and flavonoids that can help protect our heart and blood vessels. Cucumbers also have compounds called cucurbitacins that have anti-cancer effects and help manage blood sugar.
Cooking with Kids
Cooking for kids?
Feel free to leave out the thai chili as it is very spicy.
Making this recipe with kids?
Ask the child to help by completing step 6:
- Garnish & serve
Slice the tofu: Cut the lemongrass marinated tofu in thin ½ cm slices. Set aside the tofu slices and the lemongrass marinade in a bowl.
In a large pot, bring water to a boil (2 liters, 4 liters) for the vermicelli.
Preparation: Rinse and dry all produces. Peel the carrots. Cut the carrot and cucumber in julienne (the shape of a match about 5 cm long). Cut the romaine in 3 cm thick slices. Roughly chop the mint and cilantro. Finely slice the thai chili.
Note: thai chili are very hot. You may want to wear plastic gloves to protect your hands.
Cook the vermicelli: When the water is boiling, add the vermicelli and cook for 4 minutes.
Finish the vermicelli: Place a strainer or colander in the sink. Place the vermicelli in the strainer or colander. Rinse the vermicelli under cold water. Drain and set aside. The vermicelli will be room temperature when served.
Cook the tofu: Place the cornstarch on a plate and coat each tofu slices with cornstarch. Place the oil (1/2 tbsp, 1 tbsp) in a large pan and turn on the heat to medium high. In a single layer, place the tofu slices in the hot pan, keep the remaining lemongrass marinade. Cook the lemongrass marinated tofu slices about 2 minutes per side, until caramelized and slightly crispy on each side. Once the tofu is cooked, place it in a bowl and set aside. Add the remaining lemongrass marinade to the hot pan and cook for about 1 minute to create a sauce, steering constantly. Add the tofu back in the pan and coat the tofu with the lemongrass marinade sauce.
Garnish & serve: In individual serving bowls, place the lettuce, top with the vermicelli, the carrots, the cucumber and top with the lemongrass tofu, drizzle with Vietnamese sauce. Garnish with fresh mint, cilantro and thai chili.