Vermicelli Recipe

Delicate rice noodles tangled amidst a colorful mosaic of fresh vegetables, plant-based protein, and zesty dressing.

🇻🇳 Vietnam

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4 servings

⏱️

25 minutes

Ingredients

For the Dressing:

1/4 cup (60 ml) unseasoned rice vinegar
Juice of 1/2 lime
2 tablespoons soy sauce
1/4 cup (60 ml) sweet chili sauce
1 clove of garlic, finely minced or grated
1–2 tablespoons water, to thin (if necessary)

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For the Bowls:

1 block of tofu
Red cabbage, finely shredded or grated
4 ounces (110 g) vermicelli noodles
1/4 head leafy green lettuce, chopped
1 medium carrot, finely shredded or grated
2 Persian Cucumbers, thinly sliced (or 1/2 English)
1/2 red bell pepper, thinly sliced
1 cup (100g) bean sprouts
1/2 cup chopped fresh herbs: cilantro, mint, thai basil

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Source: generated with the assistance of AI technology to provide innovative and diverse culinary ideas.

Instructions

Step 1

Combine vinegar, lime juice, soy sauce, sweet chili sauce, and garlic to a bowl and mix well to combine.

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Step 2

Next, bring 3 cups of water to a boil in a pot. Place the vermicelli noodles in a large bowl, then carefully pour the water over them. Cover with plastic wrap and let soak for 5 minutes, or until the noodles are tender. Drain and set aside.

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Step 3

Place the noodles and lettuce in the bottom of each serving bowl, then top with the tofu, carrot, cucumber, bell pepper, bean sprouts, fresh herbs, and cabbage.

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