Vietnamese Lemongrass Tofu Bowl

Vietnamese Noodle salad bowls are so beautiful and impressive to have for a elegant dinner. Its called Bo Bun Cha Gio or Bun Cha in Vietnamese and very popular in Vietnam. Im sure these bowls are not authentic, but are close to the real thing. There are a few components to this bowl. Lemongrass tofu ( any protein works like chicken or shrimp will be delicious), there also rice noodles, cucumbers, greens, nuts, an optional spring roll because we love it and a delicious salad dressing. Its full of yummy Asian flavors, crunchy veggies and freshness we love.

If you want to switch up your dinner for something different these bowls will be a huge hit. There are a few components to prepare, but they come together relatively quickly. You may need to make a trip to the Asian market for some ingredients or if you have a well stocked pantry chances are you already have them.

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Ingredients

Lemongrass Tofu

• 1-14 oz block organic firm tofu or 1 pound chicken tenders or shelled shrimps
• 3-4 garlic cloves
• 1 inch ginger minced
• ½ cup shallots or yellow onion, sliced
• 1/4 tsp. plus 1/8 tsp. freshly ground pepper
• 1 lemongrass, thinly sliced, off season I use lemongrass paste, about 2 tablespoons
• ½ teaspoon coconut sugar
• 1 ½ tablespoon fish sauce, vegan or regular ( I like Red Boat brand)
• 1 tablespoon mushroom sauce / vegetarian oyster sauce / oyster sauce
• 1-2 tablespoon neutral oil
• FOR THE PICKLED VEGGIES
• 1 large carrot
• 1 small diakon or 2-3 radishes thinly sliced
• sea salt
• 2 tablespoons sugar
• ¼ cup white vinegar
• ½ cup lukewarm water
• NOUC CHAM DIPPING SAUCE
• 2 tablespoons coconut sugar or 3 to 4 tablespoons maple syrup
• ¼ cup fresh lime juice
• 1/2 cup warm water, or as needed
• 3 to 4 tablespoons fish sauce, vegan preferred
• 1 or 2 Thai or Serrano chilles, thinly sliced or 2 to 3 teaspoon chilli garlic sauce like sambal oelek, leave it out if you prefer mild
• 1 large garlic clove, minced (optional)

Assembling the bowls

• 4 oz dried rice noodles, add more noodles if you prefer, I subbed 1/2 noodles with shredded cabbage
• Vegetarian Imperial spring rolls, optional, but adds a fun element to the bowl, I used Trader Joes spring rolls, buy a good quality or homemade
• 4-5 cups greens: baby spinach or baby gem lettuce or Bibb lettuce roughly torn
• handfuls bean sprouts
• 1-2 Persian cucumber, thinly sliced or cut into batons
• 1/2 cup torn mixed herbs: fresh mint, basil or cilantro leaves combination
• limes sliced to serve with.
• 1/2 cup unsalted roasted peanuts or cashew pieces, coarsely chopped if needed
• 1/4 cup fried onions, optional

DIRECTIONS

• Quick Pickled veggies: Thinly slice the radishes, peel and cut the carrot into sticks about 3 inches long or shred them to your liking.
• Put both vegetables in a bowl and toss with the salt and sugar. Massage a little and set aside for 20 minutes. The vegetables will soften and shrink by losing water. Set aside.
• Add the fish sauce and all the remaining ingredients for the dressing to a bowl. Stir till everything is dissolved. Taste and adjust the seasoning. The sauce can be made up to 8 hours before serving and stored, covered, at room temperature.
• To prepare the lemongrass tofu: Warm a frying pan. add oil. Add the tofu pieces, fry them without disturbing, we are aiming to get some good browning. About 2 minutes, toss and cook for 2 minutes so you get even browning.
• Add garlic, ginger, sugar, chillies, shallots and stir fry moving the tofu around. Add the mushroom sauce, fish sauce and lemongrass. Mix well and fry for another 2-3 more minutes..
• Take it off the heat. Set aside.
• To prepare the remaining ingredients, Bring a large pot of unsalted water to a boil. Boil the noodles until tender, according to the package instructions; the cooking time depends on the noodle and the brand. Drain in a colander, rinse with cold water and set aside to drain well.
• Divide the greens and bean sprouts among four large soup or pasta bowls (you’ll need room to toss).
• Neatly arrange the fresh mixed herbs, reserve some for garnish. Top with a layer of noodles. Tuck a small pile of lemongrass tofu to one side, arrange the pickled veggies, cucumber slices and spring roll.
• Top it with peanuts, remaining herbs, limes.
• Serve the bowls with the sauce on the side. Have diners add and toss their own bowls. Serves 4.