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Prep photo: Vietnamese Noodle Bowl with a Thai Twist After a morning spent in the sun at one of our weekend farmers markets, we love nothing better for lunch than a cold noodle bowl. Technically this is a Vietnamese dish (Bún thịt nướng), but since the meat is usually grilled using a lemongrass marinade and lemongrass is the main ingredient in our Thai Green Curry, we thought, “time for a Masi Masa hack!”

With one of us eating vegetarian (Cindy Masi) and the other an omnivore (Eric Masa), we created this recipe using chicken and have provided an option using tofu.

This recipe looks long, but it only takes 45 minutes to make (plus marination time).

Vietnamese-Style Noodle Bowl with a Thai Twist

Name: Vietnamese-Style Noodle Bowl with a Thai Twist
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Thai/Vietnamese
Ingredients: 1.5 lbs boneless skinless chicken thigh fillets —OR— 2 (14 oz) packages of extra-firm tofu, drained; 1.5 TBSP Masi Masa Thai Green Curry Spice Blend; 2 garlic cloves, minced; 2 TBSP lime juice (1 lime); 2 TBSP fish sauce (vegan kind available here); 1 TBSP soy sauce (all purpose or light—NOT dark, low sodium OK); 2 TBSP brown sugar; 1 TBSP vegetable oil; 1/3 C fresh lime juice (2-3 limes); 1 tablespoon unseasoned Japanese rice vinegar (optional); 3 tablespoons sugar; 2/3 cup lukewarm water; 5-6 TBSP fish sauce; 2-3 Thai or serrano chilies, thinly sliced; 2 cloves garlic, minced (optional); 200 g / 7 oz vermicelli noodles, dried; 2 carrots, julienned; 2 cucumbers, julienned; 1 head iceberg lettuce, finely sliced; 1 lime, cut into 4 wedges; 3 C bean sprouts; Handful of mint leaves; 1/2 bunch cilantro or Thai/regular basil; Sliced fresh red or green chilies (optional)

Servings

Prep Time

30 minutes

Cook Time

15 minutes

After a morning spent in the sun at one of our weekend farmers markets, we love nothing better for lunch than a quick and easy cold noodle bowl.

Ingredients

Chicken or Tofu

1.5 lbs boneless skinless chicken thigh fillets —OR— 2 (14 oz) packages of extra-firm tofu, drained
1.5 TBSP Masi Masa Thai Green Curry Spice Blend
2 garlic cloves, minced
2 TBSP lime juice (1 lime)
2 TBSP fish sauce (vegan kind available here)
1 TBSP soy sauce (all purpose or light—NOT dark, low sodium OK)
2 TBSP brown sugar
1 TBSP vegetable oil

Nuoc Cham (Vietnamese Dipping Sauce)

1/3 C fresh lime juice (2-3 limes)
1 tablespoon unseasoned Japanese rice vinegar (optional)
3 tablespoons sugar
2/3 cup lukewarm water
5-6 TBSP fish sauce
2-3 Thai or serrano chilies, thinly sliced
2 cloves garlic, minced (optional)

Noodle Bowls

200 g / 7 oz vermicelli noodles, dried
2 carrots, julienned
2 cucumbers, julienned
1 head iceberg lettuce, finely sliced
1 lime, cut into 4 wedges
3 C bean sprouts
Handful of mint leaves
1/2 bunch cilantro or Thai/regular basil
Sliced fresh red or green chilies (optional)

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Directions

Chicken

Place all ingredients for marinade in large bowl or baking pan, Tupperware, or large ziplock bag. Make sure chicken is coated. Cover and refrigerate for at least one hour, up to 48 hours.
Preheat a gas grill on high heat for at least 10 minutes, then reduce heat to medium-high.
Oil grate.
Transfer chicken from marinade (letting excess drip off) to grill.
Cover grill and cook chicken, turning once, until well browned but before grill marks get black, 10 to 15 minutes total.
Remove from grill to plate, cover with foil to keep warm.

Tofu

Wrap tofu in a clean dish towel, place in a colander over sink and weight tofu with something heavy (e.g. a large can); let drain for 30 minutes.
Cut each piece of tofu crosswise into 6 thick slices.
Place all ingredients for marinade in large bowl or baking pan, Tupperware, or large ziplock bag. Make sure tofu is coated. Cover and refrigerate for at least one hour, up to 48 hours.
Preheat a gas grill on high heat for at least 10 minutes, then reduce heat to medium (325° F to 375° F).
Oil grate.
Transfer tofu from marinade (letting excess drip off and reserve marinate) to grill using a spatula to prevent breaking.
Cover grill and cook tofu, turning once, until well browned but before grill marks get black, 10 to 15 minutes total.
Remove from grill to plate, cover with foil to keep warm.

Nuom Choc Sauce*

Combine the all of the Nuom Choc ingredients in a medium bowl.
Mix well to dissolve the sugar.
Adjust to your taste—add more lime juice, chilies and/or sugar, however you prefer—and set aside for at least 20 minutes.

Assemble Noodle Bowls

Soak the vermicelli noodles in hot water for 3 minutes (or according to instructions on package).
Dump noodles into a colander over the sink and rinse under cold water to stop the noodles from sticking together.
Split noodles into 4 large bowls. Top with vegetables and herbs, and sliced chicken or tofu pieces.
Drizzle with a few tablespoons of Nuoc Cham Sauce and serve with lime wedges.

Recipe Note

*Nuom Choc Sauce can be made up to 48 hours in advance—we suggest making it at the same time you marinate chicken or tofu. Refrigerate in a container with a lid. Stir well, if needed, before serving.

Also in easy thai green curry recipes to satisfy any craving

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Vietnamese Noodle Bowl with a Thai Twist

Vietnamese-Style Noodle Bowl with a Thai Twist

Category

Servings

Prep Time

Cook Time