Banh Mi Bowl with Lemongrass Tofu

Name: Banh Mi Bowl with Lemongrass Tofu
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Vegan
Ingredients: 1 14-oz. package firm tofu; 3 lemongrass stalks; 2 Tbsp. low-sodium soy sauce; 2 tsp. agave; 1 Tbsp. rice vinegar; 1 tsp. sesame oil; 1 tsp. chili garlic sauce; 1 tsp. lime juice; 1 tsp. red chili pepper flakes; 1 medium carrot, peeled; 1 medium daikon radish, peeled; ¼ cup white vinegar; ¼ cup water; 2 Tbsp. agave; ½ tsp. salt; 1 8-oz. package rice noodles (look for vermicelli // if not, any rice noodles will do); 4 cups romaine lettuce, chopped; ½ cucumber, cut into matchsticks; 2 cups bean sprouts; Green onion, chopped; Cilantro, chopped; Cashews, chopped; 1 lime, quartered

Feb 14, 2023 · by Kate Kasbee · This post may contain affiliate links · 1 Comment · Modified: Apr 13, 2023

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This vegan banh mi bowl is a delicious and healthier twist on the traditional Vietnamese banh mi sandwich. This recipe smashes two of my favorite Vietnamese dishes —banh mi and vermicelli noodles—into one and I could eat it every day.

First, you’ve got your banh mi. It’s a sandwich served on a chewy, flaky baguette that’s split lengthwise, spread with pâté and mayonnaise, and stuffed with meat, pickled vegetables, cucumber, cilantro, and jalapeño. I used to live next to a Vietnamese bakery in Echo Park that makes a vegan banh mi with seitan and it's fabulous. My mouth is watering just thinking about it.

A vermicelli dish at another one of my favorite Vietnamese restaurants inspired the “bowl” part of this recipe. Vermicelli noodles are super thin rice noodles commonly used in Asian cooking. They’re light and not too filling and stand in for the bread in this vegan banh mi bowl.

How to Prepare Vermicelli Rice Noodles

Preparing vermicelli rice noodles for a salad or bowl is a simple and easy process that involves soaking and boiling the noodles. Vermicelli rice noodles, also known as bun or rice vermicelli, are a popular ingredient in Vietnamese salads, as well as other Southeast Asian dishes.

To start, place the dry noodles in a large bowl and cover them with hot water. Let the noodles soak for 8-10 minutes, or until they are soft and pliable. Drain the noodles and rinse them with cold water to stop the cooking process and remove any excess starch.

Next, bring a pot of water to a boil and add the soaked noodles. Cook the noodles for 2-3 minutes, or until they are tender but still slightly firm. Be careful not to overcook them, as they can become mushy and sticky. Drain the noodles and rinse them again with cold water to cool them down and prevent them from sticking together. You can then use the noodles in a salad or toss them with a dressing of your choice. Vermicelli rice noodles are a great addition to any salad or bowl, as they add texture and substance without overpowering the other ingredients.

Cooking with Lemongrass

Lemongrass is a plant in the grass family that is native to the tropical and sub-tropical climates of Asia. Only the bottom few inches of a lemongrass stalk are edible. The woody tops are discarded during the prep process. Just keep peeling away the outer layers until you reach the soft inner bulb – you should be able to pierce it with your thumbnail.

You can slice or mince it finely and add it to curries, stir-fries, marinades, or soups. You can also infuse it into hot water to make lemongrass tea or use it to flavor cocktails. Lemongrass is not only flavorful but also known for its medicinal properties such as aiding digestion, reducing inflammation, and relieving anxiety.

This Banh Mi Bowl with Lemongrass Tofu is light and refreshing, yet holds its own as a meal. I like the idea of creating a Banh Mi Bowl board and allowing your dinner guests to add their own toppings and sauces. The toppings can be customized to your liking, but typically include pickled carrots and daikon, cucumbers, jalapeños, and cilantro.