Vietnamese Grilled "Chicken" Vermicelli Bowl - Bún Thịt Nướng
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Unrated
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
2 -3 servings
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Course
Lunch
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Cuisine
Vietnamese, Vegan
Vietnamese Grilled "Chicken" Vermicelli Bowl - Bún Thịt Nướng
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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!
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Ingredients
For the Grilled "chicken":
- 110 g soy curls or TVP, this is about half a bag of soy curls
- 1/2 onion diced (traditionally would be 1 shallot, diced, medium
- 3 tbsp 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)
- carrot pickled
- daikon radish pickled
- spring rolls fried, vegan
- nuoc mam cham sauce, vegan
- cucumber about 1/3 cup per bowl, sliced
- lettuce about 1 cup per bowl, shredded, green
Optional:
- perilla leaves kinh goi, or balm, different Vietnamese herbs
- peanuts crushed, roasted
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!
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