Tofu Bun (Vermicelli Bowls)

So easy … so good … so versatile!

I’m a summer girl at heart. I LOVE being outside.

But there is something about the change of seasons that has me bringing in old “friends.” The meals I haven’t cooked and enjoyed in months. Because who wants a big pot of chili when it’s record-breaking heat!?

So it’s time to pull out some of my favorites. Use the food I have left from my garden, and hit the markets for ingredients I don’t have.

As I planned my dinners for the week, one recipe popped into my mind. I haven’t had it for months. Now is the time.

I LOVE Vietnamese Bun for dinner! It’s one of the go-to recipes I’ve used for years. It actually came from one of the very first vegetarian cookbooks I bought, and it quickly became one of our favorite meals.

These days, whenever I come home with a grapefruit and mango and place them in the corner together to let the mango ripen a bit, my whole family knows we’ll be having “grapefruit dinner” sometime soon. [Isn’t it funny how you name specific dinners? We’ve always called it “grapefruit dinner.” You’ll know why in a minute.]

A Vietnamese Bun is made from rice vermicelli wrapped into small, circular coils called a Bun. It is the base for many dishes. In fact, it’s an entire cuisine: refreshing noodle bowls called bún.

What I love about them is how flexible it makes dinner. They’re a great base to start from, then add toppings based on what you have at home (or bring home, like my grapefruit and mango).

Okay, are you hungry? Me too! I may have to go shopping soon. 😉 If you give it a try, let me know. It may quickly become your favorite too.

Tofu Bún

• 2 grapefruits

• 2 limes

• 1 tablespoon minced fresh ginger

• 2 tablespoons sugar

• 1 tablespoon soy sauce

• 1 cup carrot, chopped

• 1 cup daikon, chopped (use radishes if you can’t find daikon)

• 2 tablespoons rice vinegar

• 1 tablespoon sesame seeds

• 1 block extra-firm tofu, sliced ¼” thick

• Coconut oil

• ¼ cup soy sauce

• 8 ounces rice vermicelli noodles

• 1 medium cucumber, sliced

• 1 ripe mango, peeled and diced

• 1 bunch green onions, chopped – separate white from green

• 1 cup cilantro, chopped

• 1 bunch lettuce greens, chopped

[Don’t let the number of ingredients intimidate you. It comes together easily!]

Cut the grapefruits into sections, reserving the juice. Keep the grapefruit sections separate. Strain the grapefruit juice into a bowl. Grate the limes for lime zest and set aside. Juice both limes and add them to the grapefruit juice. Combine with minced ginger, sugar, and soy sauce. Stir until combined.

Chop the daikon and carrot and place in a bowl. Add rice vinegar and sesame seeds. Stir, and set aside.

Bring a pot of water to a boil and cook vermicelli noodles according to the package.

Heat 2 tablespoons coconut oil in a skillet over medium-high heat. Add the green onions and stir, cooking until brown. Transfer them to a plate lined with paper towels and season liberally with salt.

Heat 2 tablespoons coconut oil and cook tofu until brown on both sides. You may have to work in batches depending on the size of your skillet. When complete, return all tofu to skillet and drizzle with soy sauce. Flip to ensure both sides receive caramelized soy sauce. Turn off heat.

Now it’s time to assemble. Place greens on a plate for your base. Then build a bún of rice noodles in the middle of the lettuce. Get creative with plating the tofu and veggies. Finish by sprinkling the cooked green onions and lime zest over the top. Spoon the grapefruit and lime juice sauce liberally.

Enjoy!

The Versatility of a Bún

Your bowl can use a wide variety of ingredients. With so many veggies available, you can customize it to your liking.

• Vermicelli noodles - thin, rice noodles used in all Vietnamese bún bowls. Since this is always the main ingredient, stick with authenticity here. They should be available anywhere with a decent Asian section.

• Greens - use any type of lettuce you have on hand. Green leaf and red leaf lettuce are good. I’ve also used spinach in a pinch.

• Pickled carrots and daikon - these make the meal! Just the right amount of crunch and spice. Don't like pickled? Leave them plain. I add radishes if it’s all I have in the fridge.

• Cucumbers - I love using cucumbers straight out of the garden. How about lemon or Persian? Even a slicing cucumber adds a bit of crunch to a bowl.

• Bell peppers - thinly sliced, they add wonderful texture to a bowl.

• Herbs - don’t forget herbs to balance the taste. Mint is good. Or try a bit of basil.

• Green onions - we use a bunch, then fry up half and use the other fresh.

• Fruit - think tropical to mix well with the flavors. I honestly think mango is mmm …, but you can easily add papaya or pineapple. Grapefruit has an extra flavor bomb that mixes well with the veggies.

Have you tried Vietnamese Bún in your kitchen?

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