If you’ve ever wandered through the savory, sizzling food stalls of Vietnamese restaurants or scrolled through food TikTok late at night, chances are you’ve come across the iconic dish Bún Gà Nướng. Traditionally made with grilled lemongrass chicken, rice vermicelli noodles, and nước chấm (a tangy fish sauce-based dressing), it’s a flavorful explosion of fresh herbs, crunchy vegetables, and aromatic proteins.
But today, we’re giving it a delicious plant-based makeover!
My Vegan Vietnamese Vermicelli Noodle Bowl captures the essence of this beloved street food classic—minus the meat. Instead, we’re pan-frying crispy tofu, sauteing bell peppers and mushrooms, and tossing it all in a zesty, umami-packed sauce featuring soy sauce (a vegan substitute for fish sauce), sesame oil, and mindful hot honey.
Let’s dive into how this vibrant Vietnamese noodle bowl comes together—and why it might just become your new weeknight favorite.
🌱 How I Veganized Bun Ga Nuong
The original Bun Ga Nuong centers around lemongrass-marinated grilled chicken, often served alongside bean sprouts, julienned carrots, and lots of fresh herbs. Since vegan fish sauce can be tricky to find and I wanted to keep things accessible, I opted for soy sauce. It brings the salty umami punch you expect without compromising flavor.
To replace the protein, I used crispy pan-fried tofu—you could also try using air fryer tofu or grilled tempeh for variety. A mix of bell peppers and mushrooms gives the dish heartiness and that satisfying stir-fry feel. Lemons (yup, not limes!) add brightness to the dressing. It’s all topped with fragrant mint, and if you have thai basil or Vietnamese perilla on hand, even better!
💚 Why You’ll Love This Recipe
- 🌿 Fresh and Flavorful: Loaded with crunchy vegetables and zesty dressing.
- 🥢 Vietnamese-Inspired, Vegan-Approved: A nod to traditional Bun Ga Nuong without animal products.
- 🕒 Great for Meal Prep: Store leftovers in an airtight container for easy lunches.
- 🧘♀️ Cooking Therapy at Its Best: Simple steps, mindful chopping, and a final dish that feels like a restaurant experience.
- 🌞 Perfect Cold or Warm: Enjoy it hot off the pan or as a cool noodle salad on a summer day.
🧄 Ingredients
Here’s what you’ll need for these soul-satisfying vermicelli noodle bowls:
- Tofu: Firm or extra-firm works best. Press it first for optimal crispiness.
- Bell Pepper: Adds crunch, sweetness, and a pop of color.
- Mushrooms: Bring a meaty texture and rich umami. Try shiitake or cremini.
- Garlic: Essential for the savory base flavor in the sauté.
- Soy Sauce: Acts as a vegan fish sauce alternative. Salty, deep, and umami-rich.
- Sesame Oil: Nutty and aromatic—used in both sautéing and the dressing.
- Date Syrup: Natural sweetness balances the tang and salt.
- Mindful Hot Honey (Vegan): Adds subtle heat and sweetness. Maple syrup works too!
- Vinegar: Brightens and balances the sauce. Rice vinegar is ideal.
- Lemon: Used instead of lime juice—still delivers that citrusy zing.
- Mint: Fresh and cooling—perfect for topping.
- Vermicelli (Rice Vermicelli Noodles): Light, bouncy noodles that absorb all the saucey goodness.
👩🍳 Directions
1. Boil the Vermicelli
Bring a pot of hot water to a boil. Add the rice vermicelli noodles, cooking according to package instructions—usually around 3-5 minutes. Drain and rinse under cold water to stop cooking. Set aside at room temperature.
2. Prep and Pan-Fry the Tofu
Cut tofu into bite-sized pieces, dredge lightly in cornstarch if you want an extra crispy texture. Pan-fry in a small amount of oil over medium heat until golden brown on all sides. Set aside.
3. Sauté the Vegetables
In the same pan, add a touch of vegetable oil and sauté the garlic, bell pepper, and mushrooms until soft but still vibrant. This should take about 5-7 minutes on medium-high heat.
4. Make the Sauce
In a small bowl, whisk together:
- Soy sauce (or vegan fish sauce)
- Vinegar
- Sesame oil
- Lemon juice
- Date syrup
- Mindful Hot Honey
Taste and adjust—add more syrup for sweetness or lemon for extra tang.
5. Assemble the Bowls
Divide the vermicelli into individual bowls, top with tofu, sautéed veggies, and drizzle over the sauce. Garnish with mint or lots of fresh herbs.
🔄 Variations
- Use an Air Fryer: For oil-free crispy tofu.
- Add Crunchy Veggies: Try julienned carrots, bean sprouts, or thinly sliced cucumbers.
- Grill Pan or Outdoor Grill: Char your veggies for that smoky, street-food vibe.
- Switch the Protein: Try seared tempeh or vegan oyster mushrooms as alternatives.
🔁 Substitutions
- Soy Sauce → Vegan fish sauce or tamari for gluten-free.
- Lemon → Lime juice for a more traditional Vietnamese flavor.
- Date Syrup → Maple syrup or brown sugar.
- Mindful Hot Honey → Sriracha with a touch of agave.
- Mint → Thai basil or cilantro for a different herbal lift.
❓ FAQ
Can I meal prep this dish?
Yes! Store all components separately in airtight containers. Assemble just before serving.
Is this noodle dish served hot or cold?
Either works. It’s commonly served at room temperature or slightly chilled—great for summer.
Where can I find rice vermicelli noodles?
Look in local Asian markets, Asian supermarkets, or the international aisle of most grocery stores.
What’s the difference between vermicelli rice noodles and glass noodles?
Rice vermicelli is made from rice flour and turns soft white when cooked, while glass noodles are often made from mung beans and turn translucent.
🌟 Top Tip
To keep the noodles from sticking, rinse them with cool water after boiling and toss with a few drops of sesame oil. This also adds subtle flavor!
💡 Hint
Don’t skip the fresh herbs. They’re the secret ingredient that makes this dish burst with life. Bonus if you can find Vietnamese perilla or thai basil!
🌞 Final Notes: A Bowl Full of Sunshine
This vegan Vietnamese vermicelli noodle bowl is more than a meal—it’s a colorful, crunchy, slurp-worthy journey through the bold flavors of Vietnamese cuisine. It’s light yet filling, simple but satisfying, and just the right amount of sweet, salty, spicy, and tangy.
Whether you’re a seasoned home cook or trying out your first Vietnamese dish, this recipe is a great way to dip into the vibrant world of Vietnamese noodle bowls with a plant-powered twist. Next time you’re craving something nourishing and refreshing, remember this noodle bowl—it might just become your go-to weeknight dinner or perfect lunch.
Vietnamese Vermicelli Noodle Bowl (Bun Ga Nuong) – Vegan Style!
Ingredients
- For the Noodle Bowl:
- 6 oz rice vermicelli noodles about half a standard package
- 1 block 14 oz extra-firm tofu, pressed and cut into bite-sized cubes
- 1 tablespoon cornstarch optional, for dredging tofu
- 1 tablespoon vegetable oil for pan-frying tofu
- 1 bell pepper thinly sliced
- 1 cup mushrooms sliced (shiitake or cremini work great)
- 2 cloves garlic minced
- ¼ cup fresh mint leaves chopped (plus more for garnish)
- For the Sauce Vegan Dipping Sauce inspired by Nuoc Cham:
- 3 tablespoons soy sauce or vegan fish sauce, if available
- 2 tablespoons rice vinegar or white vinegar
- 1 tablespoon sesame oil
- 1 tablespoon date syrup or maple syrup
- 1 tablespoon mindful hot honey vegan version; or substitute with agave + chili flakes
- 2 tablespoons lemon juice lime juice is more traditional, but lemon works well too
Instructions
Boil the Vermicelli
- Bring a pot of hot water to a boil. Add the rice vermicelli noodles, cooking according to package instructions—usually around 3-5 minutes. Drain and rinse under cold water to stop cooking. Set aside at room temperature.
Prep and Pan-Fry the Tofu
- Cut tofu into bite-sized pieces, dredge lightly in cornstarch if you want an extra crispy texture. Pan-fry in a small amount of oil over medium heat until golden brown on all sides. Set aside.
Sauté the Vegetables
- In the same pan, add a touch of vegetable oil and sauté the garlic, bell pepper, and mushrooms until soft but still vibrant. This should take about 5-7 minutes on medium-high heat.
Make the Sauce
- In a small bowl, whisk together:
- Soy sauce (or vegan fish sauce), Vinegar, Sesame oil, Lemon Juice, Date syrup, Mindful Hot honey, Taste and adjust—add more syrup for sweetness or lemon for extra tang.
Assemble the Bowls
- Divide the vermicelli into individual bowls, top with tofu, sautéed veggies, and drizzle over the sauce. Garnish with mint or lots of fresh herbs.
