This vegan vermicelli bowl is filled with tons of fresh + vibrant flavors, colorful ingredients and makes for a healthy and filling lunch or dinner recipe that will make you feel good. Includes vermicelli rice noodles, crunchy veggies, crispy tofu, aromatic herbs and a super simple vegan Vietnamese dressing.
When I need a fresh and vibrant healthy bowl, then I like to prepare this Vietnamese-style vegan vermicelli bowl.
I love ALL Asian-style noodle dishes, especially this spicy garlic ramen recipe and these teriyaki udon noodles. But sometimes, I need something noodley but fresh at the same time. With all the colorful veggies.
This recipe is my vegan take on the traditional Bún Chay I have made repeatedly this summer already. Bún Chay is a Vietnamese cold noodle salad, also known as Bun Vietnamese salad, that typically does not include meat ("chay" means vegetarian), although I have seen many bún chay served with meat and also including fish sauce in the dressing (nuoc cham).
This 100% plant-based version is absolutely delicious and includes lots of colorful, bright and crunchy fresh veggies, chewy pan-roasted caramelized tofu, large handfuls of fresh herbs and crunchy peanuts, all served over tender and springy vermicelli noodles.
But the star of the dish definitively is the quick and easy Vietnamese-style dressing made without fish sauce. It is so good you will want to generously drench all the ingredients with so much of it.
You can make the yummy cold noodle salad dressing in minutes and it just has that perfect combination of sweet vs tangy vs salty vs umami flavors that coats all the ingredients perfectly with so much amazing flavors. Plus, it uses simple ingredients you probably already have in your house.
The sweet and savory tofu is naturally packed with plant-based protein, making this Vietnamese noodle bowl recipe more filling and satisfying than it looks like. And you also get an overload of nutrients from all the fresh veggies. It is healthy + filling + fresh + ultra easy, everything you want in a bowl all ready within 20 minutes!
You can swap the fresh ingredients as you wish and serve over different kinds of noodles as well, this recipe is super versatile and perfect to personalize with what you already have on hand.
I hope you give it a try! ❤️
Why you should try this recipe
- SO FRESH, perfect to enjoy on a hot summer day
- Easy and quick recipe
- Perfect light and healthy meal for lunch yet super filling
- Ultra versatile: you can swap the veggies and tweak the sauce ingredients as you wish
- Includes high-protein tofu and peanuts to help you stay full longer after your meal
- So full of amazing flavors
- Make it spicy or not!
- High-in-fiber, filled with vitamins and packed with hydrating veggies to give you a boost in energy
- Fits many diets: vegan, vegetarian and dairy-free. Omit the peanut to make it nut-free and also easy to make gluten-free.
Ingredients you will need
This Vietnamese rice noodle salad is SO versatile, so be sure to check out my customization ideas! But here is what I used to make it:
For the noodle bowls
- Vermicelli rice noodles: I used the instant vermicelli noodles from the brand Mama, but use any noodles you can find. You may also be able to find brown rice vermicelli!
- Fresh and raw vegetables: the classic vegetables included in this Vietnamese noodle bowl are fresh cucumbers and carrots.
- Fresh herbs: I used a mix of fresh mint and cilantro, although you can also add some fresh Thai basil.
- Tofu: use extra firm tofu for best chewy and crispy result.
- Peanuts: add a nice crunch and yummy flavor, plus boosts the bowl with even more healthy plant protein.
For the Vietnamese dressing
- Rice vinegar: essential ingredient to add that perfect amount of tangy flavor in the dressing. Rice vinegar is the preferred type of vinegar here for its naturally sweet flavor that's a little less strong compared to other kinds of vinegar, although you can swap for lime juice.
- Soy sauce: a traditional Vietnamese dressing does not contain soy sauce, but fish sauce instead. I like a splash of soy sauce in this vegan version to add a boost of umami and salty flavor.
- Maple syrup: my preferred sweetener for this recipe, although you can swap for agave nectar too. If you only have granulated sugar, then use it instead, but start with less and add to taste (and whisk well to dissolve it completely).
- Garlic: fresh garlic adds a ton of amazing flavor to the dressing. I would recommend not swapping for garlic powder since we are looking for a super fresh flavor.
- Ginger: fresh ginger also is great to add flavor, although not essential if you don't have it.
- Sambal oelek: or red chili paste. It is a chunky red spicy sauce made out of red chili peppers (easy to find in any grocery store in the Asian section). Add to taste depending on your heat tolerance.
How to make vegan vermicelli bowls
You should be able to make this recipe within 20 minutes!
Make the Vietnamese dressing
Start by making the dressing so the flavors have time to diffuse.
In a medium bowl, whisk together the rice vinegar, maple syrup, water, soy sauce, garlic, ginger and sambal oelek. Start with less of the sambal oelek and add more to taste slowly so the dressing does not end up too spicy for you.
You can also add all the ingredients to a mason jar and shake to combine.
Set the dressing aside.
Prepare the tofu and vermicelli noodles
Drain and pat dry the block of tofu with paper towels. Then, slice into cubes.
Warm up a large non-stick pan with a little sesame oil over medium-high heat and then add the cubed tofu with a pinch of salt.
Roast the tofu stirring once in a while until golden brown on most sides, about 10-12 minutes.
Once the tofu looks done to your taste, then turn down the heat to low-medium and then, add 2-3 tablespoons of the dressing to the pan. It will sizzle (careful for splashes) and the tofu will absorb the dressing quickly. Once the moisture is mostly gone, then remove from the heat.
During that time, bring some water to a boil and pour the hot water over the noodles in a bowl to allow them to soften, 3-4 minutes depending on the brand. Once done, drain and rinse in cold water to stop the cooking process.
Assemble
While the tofu cooks, then clean and prepare the fresh produce and herbs. I like to create ribbons with the carrots (check out my Asian ribbon carrot salad to see how I do this) and julienne the cucumber, although you can shred or finely slice the veggies as you wish.
Once the tofu is done, then build the Vietnamese noodle salad bowl: to a large serving bowl, add some of the noodles, then top with the fresh veggies and fresh herbs. Garnish with some of the tofu and peanuts, then drizzle the dressing over. Enjoy!
Helpful tips
- Make sure to double-check the vermicelli noodle package cooking directions. The idea is to not overcook the noodles so they are chewy and stretchy, not mushy.
- I didn't press the tofu for this recipe, I like to simply wrap the block in a few layers of paper towels to remove the extra moisture. You could also cook the tofu super crispy using cornstarch. See my bok choy tofu stir fry recipe to see how I do this!
- You can also replace the soy sauce in this recipe with a vegan fish sauce or you can also make your own vegan fish sauce from scratch. You can make a big batch and keep it in the fridge for weeks! This would give you a Vietnamese dressing that's even closer to the classic nuoc cham recipe. Mushroom soy sauce would be another good swap for regular soy sauce if you can find it.
- If you love spicy food, then add more sambal oelek!
- If you are limiting the amount of sodium you eat, then feel free to use a low-sodium soy sauce.
Serving suggestions and variations
There are so many ways you can serve this Vietnamese rice noodle salad bowl, healthy bowls are so versatile! Here are more bowl toppings or filling ingredients to try:
- Purple cabbage
- Mung bean sprouts
- Fresh Thai basil
- Zucchini noodles
- Lime wedge
- Red bell pepper
- Green onion
- Quick pickled carrot and daikon
- Cashews
- Sesame seeds
- Crunchy lettuce, such as romaine
You can also make these vermicelli noodle bowls with sticky tofu, lemongrass tofu or hoisin tofu!
This bowl is amazing on its own and makes for a full meal with all the nutrition that you need, but you can serve it alongside other Asian dishes, such as vegan egg rolls and vegetable spring rolls.
Also, in my opinion, the dressing is the best part of this bowl! Although, you can try these other sauces:
FAQ's
To make this recipe completely gluten-free, then use GF tamari sauce instead of soy sauce and make sure the noodles you are using are certified GF, which is usually the case when using rice noodles.
Yes, you can make this recipe without adding any oil. Simply cook the tofu in a non-stick pan without oil and look for a chili sauce that doesn’t have any sesame oil in it (most sambal oelek is made with some sesame oil).
You can use a prepared sweet chili sauce instead of sambal oelek. In that case, add less of the maple syrup so your sauce isn't too sweet.
This recipe is typically served with thin rice noodles (or vermicelli rice noodles), but there is no reason not to use your favorite Asian-style noodles instead! Good ideas would be soba noodles, ramen noodles, flat pad Thai noodles or even thick chewy udon noodles. In a pinch, I would even use spaghetti noodles!
Storage and meal-prep tips
Like most fresh bowls, it is best to enjoy this recipe right away once assembled.
But, you can certainly meal prep some components of this recipe to be able to build the bowls within minutes later, which can be super handy on a busy week to help you eat healthy vibrant food without much effort and quicker.
For meal pre:
- you can roast the tofu ahead and also, whisk the sauce up to a few days before you need it.
- keep both the tofu and sauce in different containers in the fridge
- simply reheat the tofu before serving using the stove or the microwave (the stove is better for a crispy result).
- give the sauce a good whisk before serving and assemble the noodles, veggies, herbs and tofu right before eating.
You can also cook the noodles ahead of time, although they only take 3-5 minutes to prepare. If you cook them ahead, then keep them in an airtight container in the fridge and add a little water before reheating them in the microwave if they are all sticking together.
More healthy bowls to try
- Peanut butter tofu buddha bowl
- Vegan taco bowls
- Edamame poke bowl
- Chimichurri bowl
- Greek tofu bowls
- Mediterranean chickpea quinoa bowls
- Vegan fajita bowl
- Tofu teriyaki bowl
- Falafel buddha bowl
I hope you like this vegan vermicelli bowl recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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Vegan Vermicelli Tofu Bowl with Vietnamese Dressing
Ingredients
For the crispy tofu
- 454 g extra-firm tofu (or 16 oz)
- sesame oil - optional, for cooking
- salt to taste
For the Vietnamese dressing
- ¼ cup maple syrup
- ¼ cup water
- ¼ cup rice vinegar
- ½-1 tbsp sambal oelek (red chili paste) - or to taste
- 2 tsp soy sauce
- 1 large cloves of garlic - crushed
- ½ tsp fresh ginger - grated
For the bowl
- 4 oz thin vermicelli rice noodles - or enough for 2 bowls
- 2 carrots - julienned or shredded
- ½ English cucumber - julienned or sliced
- large handful fresh cilantro and/or mint
- ¼ cup peanuts
Instructions
- Start by making the dressing: in a medium bowl, whisk together the maple syrup, rice vinegar, water, soy sauce, sambal oelek, garlic and ginger. Set aside.
- Transfer the noodles to a medium bowl and pour boiling hot water over. Make sure all the noodles are covered and let them soak for 3-4 minutes or until tender (cooking instructions may differ on the brand, follow the directives on the packaging). Once cooked, drain and run cold water over the noodles to stop the cooking process. Set aside.
- Drain the tofu and pat dry using a clean towel or a few layers of paper towels. Then, slice into cubes. Warm up a large non-stick pan over medium-high heat with a little sesame oil and then, add the cubed tofu and a pinch of salt. Cook the tofu until browned on most sides, flipping them once in a while, about 10-12 minutes.
- Once the tofu looks done, then turn down the heat to medium-low and add 2-3 tablespoons of the dressing to the pan (careful for splashes). Stir to coat all the tofu and cook for 1 minute or so or until most of the moisture is gone. Remove from the heat.
- Build the bowl: add the vermicelli noodles to your serving bowls and then, top with the raw veggies and fresh herbs. Garnish with the cooked tofu and peanuts, then drizzle generously the dressing over the salad. You should be able to make 2 large bowls or 3 smaller ones. Enjoy!
Video
Notes
- Storage: once assembled, then it is best to enjoy the bowls right away. That being said, you can prepare the dressing, roast the tofu, cook the noodles and clean/chop the veggies ahead of time and keep each component in different containers in the fridge. Then, reheat the noodles and tofu (in the microwave or on the stove) before assembling the bowl and serving. If the noodles are sticking together after storing, then add a splash of water before reheating.
- Variations: bowls are so versatile, including this Vietnamese noodle bowl. Feel free to add more fresh veggies, such as purple cabbage, green onion and bean sprouts, and swap the sauce if desired for something else that you like. Check out the blog post for a ton of ideas!
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anyone try this cold? looks sooooo gooood!!
I do like this recipe cold! 🙂