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Vietnamese-Style Noodle Bowl with a Thai Twist

May 27, 2021 0 Comments

Prep photo: Vietnamese Noodle Bowl with a Thai TwistAfter 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.

Prep time: 30 minutes

Cooking time: 15 minutes

Total time: 45 minutes + 1-48 hours for marinating

Serves: 4

Shopping List & Prep

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 
  • 1 TBSP soy sauce (all purpose or light—NOT dark, low sodium OK)
  • TBSP brown sugar
  • 1 TBSP vegetable oil

Noodle Bowl

  • 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 cups bean sprouts
  • Handful of mint leaves
  • 1/2 bunch cilantro or Thai/regular basil 
  • Sliced fresh red or green chilies (optional)

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 chiles, thinly sliced
  • 2 cloves garlic, minced (optional)

Cooking Directions

Chicken

  1. Marinate 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.
  2. Preheat a gas grill on high heat for at least 10 minutes, then reduce heat to medium-high.
  3. Oil grate.
  4. Transfer chicken from marinade (letting excess drip off) to grill.
  5. Cover grill and cook chicken, turning once, until well browned but before grill marks get black, 10 to 15 minutes total.
  6. Remove from grill to plate, cover with foil to keep warm.

Tofu

  1. 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.
  2. Cut each piece of tofu crosswise into 6 thick slices.
  3. Marinate tofu: 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.
  4. Preheat a gas grill on high heat for at least 10 minutes, then reduce heat to medium (325° F to 375° F).
  5. Oil grate.
  6. Transfer tofu from marinade (letting excess drip off and reserve marinate) to grill using a spatula to prevent breaking.
  7. Cover grill and cook tofu, turning once, until well browned but before grill marks get black, 10 to 15 minutes total.
  8. Remove from grill to plate, cover with foil to keep warm.

Nuom Choc Sauce

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.

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

Assemble Noodle Bowls

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




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