Vietnamese Vermicelli Noodle Bowl (Bun Ga Nuong) – Vegan Style!
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.
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.