Feasting at Home : Vietnamese Vermicelli Bowl

Feb 20, 2014

Vietnamese Vermicelli Bowl



vietnamese vermicelli bowl
Perhaps it's the contrast in temperatures and textures that first drew me this dish -hot grilled lemongrass chicken (or tofu or shrimp), paired with cool crunchy vegetables like daikon radish, carrots, bean sprouts, cucumber, or bell pepper.  Fresh aromatic herbs, vermicelli rice noodles and the flavorful Vietnamese oil-free dressing called Nuoc Cham - are a feast for the senses... fragrant, lively and bright. The noodle bowl, known as Bun Ga Nuong, can be made with your choice of tofu, chicken, or prawns, marinated with lots of lemongrass, then grilled (or use a grill pan or skillet). Sometimes I'll make chicken for Brian and tofu for myself, by simply dividing the marinade. Vermicelli rice noodles are traditional in the dish, but for an easy low-carb option, try substituting daikon "noodles". (See below). This can also be made completely vegan, using tofu and Vegan Fish Sauce (see recipe below). It is also gluten free. This has become one of my favorite meals-- leaving me feeling energized, healthy and light. 

It was this time last year that we left for Vietnam and China. It ended up being one of the most eye opening "food trips" I'd ever been on- returning home completely inspired and excited to cook again. Immediately we began experimenting with new ingredients, adding new dishes to our daily meals at home and infusing our catering menus with these bright delicious flavors.

To see more of our culinary travel adventures…be sure to visit us on Instagram





It starts with fresh ingredients.

Make a marinade with finely chopped lemon grass. If you are like me, and use a lot of lemongrass, you can purchase already chopped lemongrass in the freezer section of most Asian markets. This really comes in handy. Or purchase some fresh stocks and pulse in a food processor until finely chopped. You will need half a cup.




Add the rest of the marinade ingredients and pulse.

The secret ingredient that really gives this marinade its authenticity-- is Chinese Five spice. Though its called Chinese Five Spice, it is often used in Vietnamese Cuisine--for example, its commonly in the broth of Vietnamese Pho.  I believe it's because of their proximity to one another…..Southern China borders Northern Vietnam.




Once the marinade is made, prepare your chicken, shrimp or tofu. If grilling, cut into strips. If using a grill pan on the stove, or a skillet, cut into bite size pieces. 




If using tofu, cut tofu into bite sized pieces.

Toss with the marinade and let sit for 30 minutes or up to 24 hours.


While it's marinating….prep your veggies and boil the noodles.




Vermicelli noodles need only 2-3 minutes to boil. Rinse and set aside.



To make daikon "noodles"… use a mandolin or hand grater, to make long thin strips.




Heat your grill or grill pan to medium heat, and when hot, sear each side 3-4 minutes or until cooked through.






Make the simple flavorful dressing called Nuoc Cham with lime juice, sugar, water, fish sauce and chilies.

Please don't let the fish sauce prohibit or scare you, it really is delicious and adds depth and flavor. But if you are vegan and would like to substitute it, see bellow for a vegan fish sauce recipe.




Begin assembling the bowls, adding noodles, veggies, herbs and grilled chicken or tofu.
Spoon the Nuoc Cham over top and serve.





















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Vietnamese Noodle Bowl
Ingredients
1 ½ lbs chicken, tofu or large prawns
½ Cup finely chopped lemongrass ( 3 stalks- white part)
½ C onion or shallots
2 garlic cloves
1 tsp kosher salt
1 tsp sugar
½ tsp ground Chinese five spice
¼ Cup oil
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8 oz vermicelli rice noodles, cooked.
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1 Red Bell pepper -sliced into strips
1 English cucumber, halved and sliced
1 daikon radish- grated or cut into matchsticks
generous handful of fresh basil or mint leaves
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¼ Cup fresh lime juice
1 Tble fish sauce  ( or make vegan fish sauce…see below)
2 Tble water
1 Tble sugar
1 red chile- medium spicy
Instructions:
Cut chicken or tofu into long strips ( if grilling) or bite sized pieces if cooking in a skillet or grill pan. Make the marinade. Place lemongrass in a food processor and pulse until very finely chopped….see photo. Add the remaining ingredients- onion, garlic, salt, sugar, five spice, and pulse until finely chopped. Place mixture in a bowl, stir in oil and chicken. Let marinate 30 minutes or up to 24 hours.

Boil noodles (read package directions- normally boil for 2-3 minutes.) Drain, rinse with cold water. Or if you prefer your noodles warm, rinse with hot water. Prep Veggies. Make Dressing- mix lime juice, fish sauce, water, sugar and a few sliced chilies in a small bowl. Set aside.

Pre heat grill. Grill Chicken (or use a grill pan or skillet on the stove) and cook on medium heat until cooked through. Place in a warm oven until ready to use.

Assemble bowls. Place noodles, veggies, fresh herbs, grilled chicken, grouped together in a bowl, Spoon a little dressing over the noodles and veggies. Enjoy!!
Details
Prep time: Cook time: Total time: Yield: 4




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Vegan Fish Sauce

From The Kitchn
(makes about 3-4 cups)
Ingredients:
1 1/2 cups shredded seaweed- wakame
6 cups water
6 fat cloves garlic, crushed but not peeled
1 T peppercorns
1 cup mushroom soy sauce
1 T miso

Combine wakame, garlic, peppercorns and water in a large sauce pan and bring to a boil. Lower heat and simmer about 30 minutes. Strain and return the liquid back to the pot. Add soy sauce, bring back to a boil and cook until mixture is reduced to 3-4 cups.  Remove from heat and stir in miso.

Place into a bottle or jar and refrigerate. Use one-for-one to replace fish sauce in vegan recipes.


7 comments:

  1. Reading this has been a real education. I will look for the frozen lemon grass next time I go to my Asian market. Thank you.

    ReplyDelete
    Replies
    1. You are welcome…it does come in pretty handy. Sometimes I'll thaw the large packages, and divide into smaller packages and refreeze.

      Delete
  2. I am going to Marseille next week looking up what I was told is a real good Chinese Food Emporium (very hard to find in this part of the world) and I seriously hope to find all ingredients for this so very beautiful dish there.

    ReplyDelete
  3. These bowls are so colorful and perfect! I love all the different flavors and colors going on. Gorgeous.
    Pinning!

    ReplyDelete
  4. your recipe for nuoc cham was spot on..thanks

    ReplyDelete

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