Easy Vermicelli Bowl

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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:


  • Easy – I love these vermicelli noodle bowls because the noodles require no cooking! Simply soak them for a few minutes. The tofu recipe is very simple as well. This is a great recipe for meal prep and stays fresh even a few days out.
  • Flavorful – Tangy, crunchy, fresh
  • Healthy– Packed with lots of fresh herbs and fresh vegetables. The crispy tofu is a great plant-based protein source.
  • Vegan, dairy-free, & gluten-free

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

  • Sesame ginger tofu
  • Vermicelli noodles*
  • Fresh herbs – mint, parsley, or cilantro
  • Cucumber, carrot, bell pepper
  • Bean sprouts
  • Variety of crunchy toppings*
  • Soy sauce or tamari, rice vinegar, and more

*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.

Easy Vermicelli Bowl

Allie Petersen
These Vermicelli Noodle Bowls are packed with colorful veggies, light and springy noodles, and mouthwatering sesame ginger tofu. You can make this recipe in less than 30 minutes!
5 from 3 votes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Lunch
Cuisine Asian
Servings 4
Calories 435 kcal

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

Tips:
  • 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! 

Nutrition

Calories: 435kcalCarbohydrates: 59gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gSodium: 1438mgPotassium: 345mgFiber: 4gSugar: 10gVitamin A: 5480IUVitamin C: 8mgCalcium: 178mgIron: 3mg
Tried this recipe?Comment below & tag @naturallieplantbased on Instagram!

4 Comments

  1. 5 stars
    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!

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