Vietnamese Bun Noodle Bowl

 
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This Vietnamese Bun Noodle Bowl with marinated portabello mushrooms is a chilled, easily customizable vegan entree — perfect for entertaining outside on a steamy, summer night.

 

Recipe by Erin Torgerson

| Yield: 4 servings | Time: 60 minutes |


 

PREPARATION

Vermicelli Noodles

Boil noodles for 2 minutes. Then quickly blanch in ice water, and drain.

Nuoc Cham

Combine all ingredients. Taste for adjustments.

Marinated Portabellos

Clean portabello mushrooms by removing the stems and gills. Mix together soy sauce, fish sauce, brown sugar, and garlic, then toss onto mushrooms until thoroughly covered. Leave to marinate for 10-20 minutes, then grill and slice.

You could also cook the mushrooms in a saute pan — we are aiming for the sugars to caramelize and for a touch of char.

Quick Pickles

Slice cucumbers and dress with sesame seeds, rice wine vinegar, salt and sugar. Leave to marinate for at least 30 minutes.

Toppings

Divide the toppings into individual bowls so your dinner guests can easily choose which toppings (and how much) they would like to add to their bowls.

Assembly

Dress the cooked, chilled noodles with nuoc cham, then divvy up between 4 bowls.

Top noodles with slices of grilled portabello mushrooms and a serving of quick, cucumber pickles.

Place bowls on toppings on the table so your guests can customize their dinner.

INGREDIENTS

2 (8 oz) packages Rice Vermicelli Noodles

Nuoc Cham

4 T lime juice

4 T fish sauce, or vegan fish sauce

4 T sugar

1/3 C water

2 cloves garlic, crushed

1 serrano chili, thinly sliced

Marinated Portabellos

4 large portabello mushrooms, cleaned

1/4 soy sauce

1 T fish sauce, or vegan fish sauce

2 T brown sugar

1 clove garlic, crushed

Quick Pickles

2 cucumbers, sliced thin

1 T sesame seeds

2 T rice wine vinegar

1 t sugar

1 t salt

Toppings

fresh herbs (mint, cilantro)

peanuts

scallions, thinly sliced

serrano chilis, thinly sliced

 

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