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This recipe is by Wendy Luong, a content creator sharing plant-based recipes made delicious with science-backed cooking techniques. Read more about Wendy the food scientist here.
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RECIPE: Vietnamese Rice Noodle Bowls With Lemongrass Tofu Balls
- Yield: Serves 3–4 1x
Description
Wendy Luong’s variation on the classic Vietnamese dish bún chả turns tofu — instead of the typical main ingredient, pork — into ridiculously flavorful meatballs that are served over cold noodles and a zesty blend of pickled and fresh vegetables with lime. She writes in Tofu Mastery, where this recipe originally appears, that “the combination of proper technique and Vietnamese aromatics create balls that are crispy outside, tender inside, and loaded with satisfying flavor in every bite.”
Ingredients
The tofu
- ~8 cups salted water for boiling (enough to fully submerge tofu; add 1 Tbsp salt per 4 cups water)
- 14 oz firm tofu
- 1 small white onion, finely chopped
- 2 scallions, finely chopped
- 1 Tbsp fresh lemongrass, minced
- 2 Tbsps fresh cilantro, minced
- 2 Tbsps tomato paste
- 2 Tbsps sriracha (or tomato paste)
- 2 tsps vegan “fish” sauce
- 1/2 tsp salt
- 1/4 tsp white pepper
- 4–6 Tbsps oat flour (adjust as needed)
- 2 Tbsps neutral oil with a high smoke point (like canola oil, sunflower oil, grapeseed oil, or peanut oil)
The nước chấm dressing
- 1/4 cup fresh lime juice (from about 2 limes)
- 1/4 cup water
- 3 Tbsps vegan “fish” sauce
- 2 Tbsps sugar
- 1–2 fresh red chillies, thinly sliced (to taste)
- 1 clove garlic, minced (optional)
The bowl
- 7 oz dried rice vermicelli noodles
- 1 cucumber, julienned
- 3.5 oz pickled carrot and daikon (here’s a recipe for Quick Vietnamese Pickles)
- Cilantro
- Mint leaves (optional)
- Crushed roasted peanuts
- Lime wedges
Instructions
- Bring a large pot of salted water to a rolling boil. Gently lower the whole block of tofu (or block cut into 4 chunks) into boiling water using a slotted spoon. Bring to a boil again, then maintain boil for 5 minutes. Remove, drain briefly, and let cool until you can touch it.
- Transfer tofu to a large mixing bowl and break it into bread-crumb-sized pieces using your hands, a fork, or a potato masher. Add onion, scallion, lemongrass, cilantro, tomato paste, sriracha, vegan “fish” sauce, salt, and white pepper. Mix thoroughly with your hands until everything is evenly distributed and the mixture takes on an orange-red color. Add oat flour one tablespoon at a time, mixing thoroughly after each addition. The mixture should feel slightly tacky but not sticky — you want it to release cleanly from your hands when forming balls. Let it rest for 10 to 15 minutes.
- Form the mixture into golf ball–sized portions, being careful not to overwork the mixture. You should get 14 to 16 balls.
- Heat oil in a large pan over medium-high heat. Add the balls, leaving space between each, and pan-fry for 3 to 4 minutes per side, until golden brown all over. The surface should develop a crust that will protect the tender interior during final cooking.
- Lock in the texture by baking at 400°F for 12 to 15 minutes, flipping halfway; or air-frying at 400°F for 8 to 10 minutes, flipping halfway.
- While the balls cook, make the dressing by whisking together the lime juice, water, vegan “fish” sauce, and sugar in a small bowl until the sugar dissolves. Add sliced fresh chilies and minced garlic (if using). Taste and adjust as desired — it should be a balance of sour, sweet, salty, and spicy.
- To prepare the bowls, cook the rice vermicelli according to package instructions. Drain, rinse under cold water, and drain again. Divide noodles into serving bowls. Top each bowl with tofu balls, cucumber, picked carrots and daikon, fresh cilantro and mint (if using), and roasted peanuts. Drizzle generously with dressing (or serve on the side). Garnish with lime wedges.
Notes
Storage tip: Uncooked balls can be stored on a parchment paper–lined tray, covered, up to 24 hours, or frozen the same way and then transferred to a freezer storage bag and stored up to 3 months. Cooked balls can be stored in an airtight container in the fridge for 3 to 4 days.
