15. Lemongrass Tofu Vermicelli Bowl

Learn from my mistake: don’t finely mince the garlic, and don’t cook the tofu for too long, because I burned the garlic! A mandolin slicer comes in really handy for this, and if you don’t have one, you might want to blanch the carrot and capsicum if you can’t slice them noodle-thin.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

For tofu, combine all the marinade ingredients, add the tofu and set aside.

Step 2

For nuoc cham, whisk together all ingredients until combined.

Step 3

Prepare noodle bowl vegetables. Soak dry vermicelli noodles in boiled water, usually around 5-10 minutes depending on thickness of the noodle. Drain and rinse under cold water to prevent sticking.

Step 4

Blanch bean shoots in boiled water for 30 seconds, then rinse under cold water also.

Step 5

Fry the tofu on high heat, until golden and caramelised, and hopefully slightly crisp.

Step 6

Combine noodles, chopped herbs and vegetables in a large salad bowl, and dress with sesame oil. Portion out in bowls, and top with cooked tofu. Serve with nuoc Cham on the side, which can be spooned until each bowl as much or as little as the person desires.