When it comes to Asian food, I absolutely love every type of cuisine I try. In Scottsdale, Paul and I go to a small little Vietnamese restaurant called Slanted Rice. Of course, we sit at the bar, so I can see every dish that comes out of the kitchen. Vegan-friendly, Slanted RIce, happily makes food to order. Since Slanted Rice is one of our favorite restaurants, I often ask questions about cooking, sauces, and pretty much everything that has to do with the kitchen. For example, I learned to love Vietnamese noodles sitting at that bar. 

WHAT IS THE DIFFERENCE BETWEEN RICE NOODLES AND VERMICELLI NOODLES?

Rice noodles and vermicelli noodles, although both made from rice flour, are different in their texture and composition. Vermicelli noodles, or Bun Gao noodles, for example, are thinner, and often called rice sticks. Packaged in a bundle, or often in a long thin bag, vermicelli noodles are thinner than a spaghetti noodle. 

Sometimes confused with mung or glass noodles, because of their similar appearance, vermicelli noodles, similar to rice noodles, are not only easy to cook, they are prepared in a matter of minutes. 

Rice noodles, on the other hand, are thicker more broad noodles, flat noodles. Though rice noodles vary in thickness, they are made of rice similar to vermicelli noodles. 

WHERE DO YOU BUY VERMICELLI NOODLES TO MAKE VIETNAMESE NOODLES? 

Typically, Vietnamese noodle recipes are made with vermicelli noodles, although rice noodles can be used as a substitute. Without a doubt, I prefer a thinner noodles for this particular Vietnamese noodle recipe, but in a pinch, any thin noodle will do, even spaghetti. 

Obviously, all Asian stores carry a variety of rice noodles including vermicelli noodles. Whole Food, for example, also carries a variety of rice noodles, as does Sprouts market. Simply look in the Asian section of your local store. 

When in doubt, I order anything I can’t readily find on Amazon. In fact, I learned the hard way that Amazon dropping it off at my door saves much more time than driving around town looking for specialty items. 

HOW TO COOK THE PERFECT VERMICELLI NOODLES FOR VIETNAMESE NOODLES

Unlike regular spaghetti noodles, vermicelli noodles cook while sitting in boiling water. First, you simply lay the noodles in a shallow pan or bowl. Then, you boil 4 cups of water, and pour the boiling water over the noodles, stir with a fork, and 4 minutes later, your noodles are done. 

When the noodles are finished, simply transfer noodles to a colander and rinse with cold water. Now, you can use the vermicelli noodles immediately, or you can place them in a covered container in the refrigerator.

Additionally, vermicelli noodles can be made ahead of time and refrigerated, but I suggest not dressing the noodles. Instead, keep the dressing and noodles separate.  

WHAT IS LEMONGRASS? WHERE DO I FIND IT? AND HOW ON EARTH DO I COOK WITH IT?

Another important ingredient is the lemongrass. Lemongrass, for instance, has a unique and fresh, mild citrus taste. The first time I had lemongrass was a Vietnamese restaurant we go to often. So, I planted and harvested my own. Luckily, I live in Arizona, which lemongrass loves. In addition, snakes and mice don’t like the wonderful citrus small, so I get a two for the price of one. 

Of course, not everyone has a lemongrass plant growing in their yards, so where can you find this special ingredient? Whole Foods carries it, and from time to time, so does Sprouts market. 

DULSE…THE VEGAN INGREDIENT TO REPLACE FISH SAUCE IN ANY ASIAN RECIPE

Dulse is a variety of seaweed that resembles leafy red lettuce when fresh. Its flavor will definitely remind you of the ocean — its minerality makes it a great stand-in for salt.

The benefits of Dulse include, for example, high levels of protein and fiber. Dulse is a nutrient-rich red algae which has become increasingly popular in health food circles due to its numerous nutrition properties. More and more experts are advising people to implement sea greens into their diets, including dulse.

LEMONGRASS TOFU IS A  PERFECT ADDITION FOR VIETNAMESE NOODLES

For this Vietnamese noodle recipe, I decided to top it with Lemongrass Tofu I grilled in advance. Although I love Vietnamese noodles without tofu, the tofu and marinade compliment the taste of the dressing and fresh vegetables in the noodle bowl. 

Even though I made Lemongrass Tofu for this Vietnamese noodle recipe, I also use it in my Vegan Tom Kha Gai Coconut Soup, Vegan Thai Tahini Veggie Noodle Bowls, or Yum Yum Noodles. Whatever Asian dish you love, try adding a little Lemongrass Tofu.

CHOOSING THE VEGETABLES FOR YOUR VIETNAMESE NOODLES RECIPE

Because I love color and try to eat the rainbow whenever I can, I chose purple cabbage, red bell pepper, carrots, cucumber, and green onion. As a result, I made a beautifully colorful and hearty bowl for dinner. Not only does this Vietnamese noodle recipe make a great dinner, but it also packs well for lunch as well. Just make sure you add the dressing right before you eat to keep the noodles firm. 

THE DRESSING…A DRIZZLE OF THIS DELICIOUS DRESSING GOES A LONG WAY

What I love most about this Vietnamese noodle recipe is the combination of noodles, vegetables, Lemongrass Tofu Recipe, and the incredible dressing. 

In order to add the peanut lemongrass dressing when serving, I put the dressing in a squirt bottle to drizzle on the noodles. Again, the lemongrass adds an incredibly clean and citrus flavor. Combined with a little peanut butter, ginger, and soy (or Tamari), this dressing is so tasty, you might want to lick the bowl. 

Yield: 6 servings

Vietnamese Noodles

Prep Time: 20 minutes

Cook Time: 6 minutes

Total Time: 26 minutes

This quick and easy Vietnamese Noodle bowl is full of rice noodles, veggies, lemongrass tofu, and a tangy lemongrass dressing.

Print

Ingredients

Lemongrass Tofu Recipe

• 1 recipe lemongrass tofu (optional)

Noodles/Vegetables

• 1 6.75 package rice vermicelli noodles (or rice noodles of choice)
• 1 cup red bell pepper, sliced thin
• 1 cucumber, deseeded, and julienned
• 2 cups purple cabbage, shredded
• 1 cup shredded carrots
• 1/2 cup green onions, chopped
• 1/4 cup cilantro, chopped

Dressing

• 4 Tablespoons creamy peanut butter
• 2 Tablespoons rice vinegar
• 2 teaspoons maple syrup
• 3 Tablespoons water
• 2 teaspoons soy sauce(or Tamari)
• 1 Tablespoon lemongrass, minced
• 2 teaspoons minced ginger
• 1 clove garlic, minced

Garnish

• Lime wedges
• Cilantro
• Asian garlic Chili Sauce
• Chopped salted peanuts

Instructions

LEMONGRASS TOFU (OPTIONAL)

1. Follow directions on the attached link Lemongrass Tofu

DRESSING

1. Combine all ingredients in a high-speed blender
2. Put dressing in a squeeze bottle to drizzle on the noodle bowl.

VERMICELLI NOODLES

1. Place noodles in a shallow pan or bowl, so they fit completely without breaking the noodles
2. Boil 4 cups of water (make sure it is boiling)
3. Pour boiling water over noodles
4. Using a fork, move noodles around
5. Leave the noodles for 4-6 minutes until noodles are tender
6. Pour noodles into a colander and run cold water over noodles
7. Use noodles immediately, or place them in the refrigerator in a covered container until ready to use.
8. DO NOT ADD DRESSING TO NOODLES IF USING LATER

VEGETABLES

1. Cut the vegetables of choice

SERVE:

1. Place a serving of noodles in the base of each shallow bowl
2. Add vegetables, and top with grilled lemongrass tofu
3. Drizzle with dressing
4. Add garnish if chosen
5. This recipe can be eaten hot or cold or a combination of both (My noodles and tofu were hot; the veggies raw), but you can cook veggies if you prefer

Notes

• DO NOT ADD DRESSING TO NOODLES IF USING LATER

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Huy Fong Chili Garlic Sauce, 8 oz
• 
  Asian Best Premium Rice Vermicelli Bun Gao, 140z (3 Packs)