Vietnamese · main

Crispy Tofu Vermicelli Bowls

Crispy Tofu Vermicelli Bowls reads umami 6.3, sourness 6.0 and funk & ferment 5.9 on Palate's 0–10 flavor X-ray — a Vietnamese main, about 55 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 6.3 · Sourness 6.0 · Funk & Ferment 5.9 · Salinity 5.7 · Citrus 5.1 · Sweetness 4.8 · Marine & Briny 4.6 · Richness 4.4 · Herbaceous 3.2 · Allium 3.1 · Earthy 1.3 · Floral 0.9 · Nutty 0.8 · Fruity 0.8 · Bitterness 0.7 · Warm Spice 0.7

What's in it (15)

Time & effort: about 55 min (35 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 153.4 kcal, 6.1 g protein, 5.3 g fat, 19.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

  1. Press the tofu between paper towels or clean kitchen towels with a heavy pan on top for 15 minutes to push out excess water, then cut into 1-inch cubes. Toss the cubes gently with the cornstarch in a bowl until evenly coated.
  2. Meanwhile, combine the rice vinegar, 3 tablespoons of the sugar, and 1/2 teaspoon of the salt in a small saucepan. Warm over medium heat, stirring, just until the sugar dissolves, 1-2 minutes - do not boil. Pour over the carrot and daikon in a bowl, submerging them, and set aside to pickle at room temperature while you cook, at least 20 minutes.
  3. Bring a large pot of water to a boil. Remove from heat, add the rice vermicelli, and let soak, stirring once or twice to separate the strands, until tender but still springy, 6-8 minutes. Drain and rinse immediately under cold running water, tossing the noodles with your hands, until fully cooled; drain well and set aside.
  4. Whisk the lime juice and warm water with the fish sauce, the remaining 1 tablespoon sugar, garlic, and chiles together in a small bowl until the sugar dissolves. Taste and adjust with more lime for brightness or fish sauce for savoriness; set the nuoc cham aside.
  5. Heat 2 tablespoons of the oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the tofu in a single layer, working in two batches if the pan is crowded so the cubes don't steam, and cook undisturbed until deeply golden and crackly on the first side, 3-4 minutes.
  6. Turn each piece and continue cooking, turning occasionally to crisp the remaining sides, until golden brown all over, 5-6 minutes more. Add the remaining 1 tablespoon oil partway through if the pan looks dry. Transfer the crispy tofu to a paper-towel-lined plate and sprinkle with the remaining 1/4 teaspoon salt while hot.
  7. Divide the cooled vermicelli among four bowls. Lift the pickled carrot and daikon from their liquid and arrange over the noodles along with the cucumber.
  8. Top each bowl with the crispy tofu, then scatter the mint, cilantro, and chopped peanuts over everything.
  9. Spoon the nuoc cham generously over each bowl just before serving, and pass the extra sauce at the table.

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Keep reading: what umami, sourness, funk & ferment mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.