Vegetarian Vietnamese Vermicelli Bowl with Grilled Tofu and Nuoc Cham

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light and refreshing Vietnamese vermicelli bowl layered with charred lemongrass tofu, fresh herbs, crisp vegetables, and drizzled with tangy nuoc cham dressing. This vietnamese-inspired vegetarian (vegetarian) ready in about 45 minutes pairs rice vermicelli noodles, finely minced lemongrass stalks, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 15 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 8 oz rice vermicelli noodles according to package instructions in boiling water for 4 minutes until tender, then drain and rinse under cold water. Set aside.
  2. Step 2: In a bowl, whisk together 3 tbsp soy sauce, 1 tbsp brown sugar, 2 tbsp vegetable oil, and 2 finely minced lemongrass stalks. Marinate 14 oz pressed and sliced extra firm tofu slabs in this mixture for 20 minutes.
  3. Step 3: Heat a grill pan over medium-high heat. Grill tofu slabs for 3-4 minutes per side until charred marks appear and tofu is heated through.
  4. Step 4: To make nuoc cham: combine 1/4 cup water, 3 tbsp fish sauce or soy sauce, 2 tsp sugar, 1 tbsp lime juice, 1 minced garlic clove, and 1 thinly sliced red chili in a small bowl; stir until sugar dissolves.
  5. Step 5: Assemble bowls by dividing noodles, grilled tofu, 1/2 julienned cucumber, 1 julienned carrot, 1/4 cup fresh mint leaves, and 1/4 cup fresh cilantro leaves among 4 bowls.
  6. Step 6: Drizzle each bowl generously with 2 tbsp nuoc cham sauce and sprinkle 1 tbsp chopped roasted peanuts on top before serving.

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Frequently asked questions

How long does Vegetarian Vietnamese Vermicelli Bowl with Grilled Tofu and Nuoc Cham take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vegetarian Vietnamese Vermicelli Bowl with Grilled Tofu and Nuoc Cham?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice vermicelli noodles from drying out.

Can I substitute ingredients in Vegetarian Vietnamese Vermicelli Bowl with Grilled Tofu and Nuoc Cham?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegetarian Vietnamese Vermicelli Bowl with Grilled Tofu and Nuoc Cham for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Vegetarian Vietnamese Vermicelli Bowl with Grilled Tofu and Nuoc Cham vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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