Vietnamese Grilled "Chicken" Vermicelli Bowl - Bún Thịt Nướng

Name: Vietnamese Grilled "Chicken" Vermicelli Bowl - Bún Thịt Nướng
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2 -3 servings
Ingredients: 110 g 4 oz dry soy curls or TVP, this is about half a bag of soy curls; 1/2 medium onion; 3 tbsp 37.5 g sugar; 2 tbsp vegan fish sauce; 2 cloves garlic; 2 tbsp vegetable oil; 2 tsp dark soy sauce; 1/2 tsp kosher salt; 1/4 tsp black pepper; rice vermicelli noodles; pickled carrots and daikon; Fried vegan spring rolls; Vegan nuoc mam cham; sliced cucumber; Shredded green lettuce; Different Vietnamese herbs like perilla leaves or balm; crushed roasted peanuts

User Reviews

0.0

0 reviews

Unrated

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings
2 -3 servings
Course
Lunch
Cuisine
Vietnamese, Vegan

Vietnamese Grilled "Chicken" Vermicelli Bowl - Bún Thịt Nướng

Joseph Taylor

Report

This savoury bowl is a beautiful combination of freshness, savoury flavour and texture. It's perfect for hot summer days when you want something with meaty flavour but is cool and refreshing!

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

For the Grilled "chicken":

110 g 4 oz dry soy curls or TVP, this is about half a bag of soy curls
1/2 medium onion diced (traditionally would be 1 shallot, diced)
3 tbsp 37.5 g sugar
2 tbsp vegan fish sauce can substitute for soy sauce if you can't find it
2 cloves garlic crushed
2 tbsp vegetable oil
2 tsp dark soy sauce this is different from regular soy sauce, its for flavour and colour
1/2 tsp kosher salt omit this if you're adding soy sauce instead of vegan fish sauce
1/4 tsp black pepper

For the bowl:

rice vermicelli noodles cooked and drained (rinse well to get rid of any starch)
pickled carrots and daikon
Fried vegan spring rolls
Vegan nuoc mam cham sauce
sliced cucumber about 1/3 cup per bowl
Shredded green lettuce about 1 cup per bowl

Optional:

Different Vietnamese herbs like perilla leaves or balm kinh goi
crushed roasted peanuts

Add to Shopping List

Instructions

Grilled "chicken"
Preheat your oven to 375F.
Reconstitute your soy curls or tvp by soaking them in hot water (or broth for more flavour!) for 10 minutes, then squeeze out as much excess liquid as you can. Set aside.
In a wide casserole dish (I suggest using a wider one than what I used), combine diced onion, sugar, vegan fish sauce, garlic, vegetable oil, dark soy sauce, and salt. Mix well to combine, and toss the rehydrated soy curls into it and ensure the soy curls are nicely coated. You can let this sit for half an hour to an hour to marinate, but you can also just go ahead and bake.
Bake for 15 minutes covered, then remove the lid, give it a stir, then bake for another 15-20 minutes. It'll be ready once you see some darker, caramelized edges on the soy curls. You can bake until its dryer, or keep it kind of moist, totally your preference! You're going to cover in sauce anyway. Remove from oven and assemble your bowl!

For the bowl:

Layer lettuce and rice noodles.
Add sliced cucumber, pickled daikon and carrots, fried vegan spring rolls, and the grilled soy curls.
Add about 1/4 cup nuoc mam cham on top of each bowl.
Serve and enjoy!