Easy Vermicelli Bowl
These Vermicelli Bowls are filled with vibrant fresh veggies, a delicious crispy sesame ginger tofu and finished off with a tangy dressing. This easy bowl comes together in less than 30 minutes and is the perfect for summertime – or anytime you want a light, yet refreshing lunch or dinner.
This recipe is also completely vegan and gluten-free!
What you’ll love about this:
I’ve always been a fan of Vietnamese food…phở, bánh mì, cơm chiên…and so many more.
This vermicelli bowl is a popular Vietnamese dish; the original name is “bún thịt nướng“. It typically consists of vermicelli noodles topped with grilled pork (or other types of meat), fresh herbs, vegetables, and often includes spring rolls.
We will swap out the pork for a delicious sesame ginger tofu (that even meat eaters LOVE!)
I know you are going to love this bowl as much as I do!
Simple Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What are vermicelli noodles?
These are very thin rice noodles that are springy and light. You can find them at some grocery stores in the Asian food aisle. Nearly all asian grocery stores carry them or you can also buy them online. I love these noodles because they require NO boiling! Simply soak them for a few minutes and they are ready to go!
What toppings go well with this vermicelli bowl?
This bowl is easily customizable. You can top with lime juice, crushed peanuts, avocado slices, pickled ginger, green onion and more.
How to Make Vermicelli Bowls
Make the Tofu
Cut your tofu into bite-sized cubes. Mix up the simple marinade in a small bowl. In a large bowl or bag, add the marinade to the tofu cubes and gently combine. Shake off excess marinade.
Air fry for 400 F for 12- 15 minutes, shaking halfway, until golden brown OR
Pan fry over medium heat with a dash of sesame oil for 10-15 minutes, until golden brown.
Make your Dressing
Add the dressing ingredients to a mason jar and shake to combine.
Soak the Noodles
Soak the noodles in hot water until soft and tender.
(Check package instructions for specific soaking time)
Assemble
Place the noodles and lettuce at the bottom of each bowl. Top with all of the remaining ingredients.
Drizzle each bowl with some dressing and enjoy!
How do I store leftover vermicelli bowls?
To store vermicelli noodles, rinse them with cold water, toss with a small amount of oil to prevent sticking, and place them in an airtight container in the refrigerator for up to 3 days. You can make individual bowls for meal prep as well. They will last up to 3 days.
Why do you soak vermicelli?
Vermicelli noodles are typically soaked rather than cooked because they are very thin and can become mushy if boiled. Soaking softens the noodles enough for them to retain their delicate texture when you add them to the bowl.
Are vermicelli bowls served cold?
Yes, vermicelli bowls are often served cold or at room temperature. The dish is assembled with fresh, cool ingredients like the veggies, and topped with a warm tofu.
Speaking of tofu…
Check out these incredible tofu recipes!
Pro Tips
- Other additions for this Vietnamese Vermicelli Noodle Bowl:
- Radish slices
- Pickled veggies
- Crispy fried garlic
- Chili paste or Sriracha
- Sweet chili sauce,
- For the most authentic bowl, try out thai basil. It is more robust and spicy compared to sweet basil. You can find this at an Asian grocery store, generally.
More Summer Recipes
Want some more refreshing summer-sun recipes? Try these!
Easy Vermicelli Bowl
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Ingredients
Sesame Ginger Tofu
- 1 block 14 or 16 oz extra firm tofu, pressed and cut into cubes
- 3 tablespoons soy sauce
- 1 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon freshly grated ginger
- 2 cloves finely minced garlic
- 1 tablespoon maple syrup or honey
Dressing
- 1/4 cup unseasoned rice vinegar
- 1/4 cup soy sauce or tamari*
- 2 tbsp sesame oil
- Juice of 1/2 lime
- 1 tbsp maple syrup
- 1/2 tsp red chili flake
- 1 clove finely minced or grated garlic
- 2 tbsp water
For The Bowls
- 7-8 oz vermicelli noodles
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1 cucumber julienned or thinly sliced/peeled lengthwise
- handful of mint leaves
- handful of cilantro leaves
Toppings
- fresh chopped peanuts
- lime juice
Instructions
Sesame GingerTofu
- Cut your tofu into bite-sized cubes. Mix up the simple marinade in a small bowl. Add the marinade to the tofu cubes in a large bowl and gently combine by tossing with your hands. Shake or pour off excess marinade before placing tofu cubes into air fryer.1 block, 3 tablespoons soy sauce, 1 tablespoons sesame oil, 1 tablespoon rice vinegar, 1 tablespoon freshly grated ginger, 2 cloves finely minced garlic, 1 tablespoon maple syrup or honey
- Air fry for 400 F for 12-15 minutes, shaking halfway, until golden brown OR Pan fry over medium heat with a dash of sesame oil for 10-15 minutes, flipping occasionally, until golden brown.
Dressing
- Add the dressing ingredients to a mason jar and shake to combine.1/4 cup unseasoned rice vinegar, 1/4 cup soy sauce, 2 tbsp sesame oil, Juice of 1/2 lime, 1 tbsp maple syrup, 1/2 tsp red chili flake, 1 clove finely minced or grated garlic, 2 tbsp water
Noodles
- Soak the noodles in hot water until soft and tender, generally ~ 3 minutes. (Check package instructions for specific soaking time).7-8 oz vermicelli noodles
Assemble
- Place the noodles and at the bottom of each bowl. Top with all of the remaining ingredients.1 cup shredded carrots, 1 cup bean sprouts, 1 cucumber, handful of mint leaves, handful of cilantro leaves
- Drizzle each bowl with some dressing (usually 2-4 tbsp, depending on preference). Top with crushed peanuts and a squeeze of fresh lime juice. Enjoy!
Notes
- Vermicelli: These are very thin rice noodles. These noodles are great you do not need to cook them on the stovetop – only soak in water! Some grocery stores don’t carry them, so you can always buy them online or at your local Asian market.
- Other options for noodles: udon, pad thai noodles, soba
- Tofu: Use extra firm or super firm tofu for the best texture. You can try out different kinds of tofu for this recipe like my Miso Glazed Tofu or Crispy Asian Tofu!
- Soy sauce: You can sub for tamari or coconut aminos for a gluten-free option!
- Serving for a group: On a large platter, pile all the components of the bowl in different sections and let guests or family serve themselves – it’s super fun!
- Other veggie additions: Sliced red pepper, bok choy, red cabbage, radishes, avocado, snow peas, and more!
This is one of my favorite refreshing summer bowls! The tofu is incredibly flavorful too. I hope everyone else loves this recipe as much as I do!
This bowl was the perfect lunch! Will be making it again.
This was a huge hit and had such great flavor!
This is absolutely fantastic! The dish was very flavorful and easy to prepare.
Thanks Jennie! Glad you enjoyed it!