Rice Vermicelli Noodle Bowl
Rice Vermicelli Noodle Bowl
This vegan rice noodle bowl uses a vegan fish sauce to make the Nuoc Cham (Vietnamese Sauce). You can find this at your local grocer — it’s usually made from fermented coconut blossom nectar.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 200g tofu, pressed & diced
- ½ tbsp tamari
- 2 tbsp sweet chilli sauce
- 1½ tbsp cornflour
- 100g vermicelli noodles, dried
- 1 carrot, peeled & julienned
- 1 apple, peeled & julienned
- 1 cucumber, peeled & julienned
- 2 cups lettuce, finely sliced
- 1 cup bean sprouts
- Small bunch herbs such as mint, basil, coriander
- Lime wedges
- Sliced red chilli
- 3 tbsp crushed peanuts
- 2 tbsp vegan fish sauce
- 2 tbsp rice vinegar
- 1 tbsp unrefined coconut sugar
- ¼ cup water
- 1 garlic clove, minced
- Small red chilli, finely diced
- 1 tbsp lime juice
Method
- Preheat oven to 220°C.
- Combine tofu, tamari and sweet chilli sauce in a bowl and mix gently until combined, then add the cornflour.
- Place the tofu on baking paper on an oven tray and bake for 20 mins, flipping the tofu halfway through to ensure it is evenly cooked.
- Cook the vermicelli noodles in hot water for a few mins or according to packet instructions. Drain and rinse under cold water.
- Divide noodles into 2 bowls and top with marinated tofu, vegetables and herbs. Garnish with lime wedges, red chilli and a sprinkling of crushed peanuts.
- To make the nuoc cham, combine all the ingredients and mix well. Season to taste. Drizzle the sauce over the noodle bowls.
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