vietnamese Archives - Forks Over Knives

Saucy Vermicelli with Vegetables and Fresh Herbs

Ashley Madden, B.Sc.(Pharm), ACPR, CHNC — Mon, 12 Jun 2023 17:24:26 +0000

Delicate vermicelli noodles make a great base for showcasing seasonal produce, especially in the warmer months when you want a light but comforting meal that incorporates all your farmers market finds. In this tantalizing recipe, the chewy noodles are tossed with tender sautéed veggies and drizzled in a lip-smacking sauce that’s reminiscent of peanut satay. Creamy almond butter joins forces with umami-rich tamari, zesty citrus, and fragrant fresh ginger to create a dressing that’s tasty enough to eat by the spoonful. Sprinkle each serving with fresh cilantro and mint, and you’ve got an easy meal that’s bursting with vibrant ingredients and irresistible flavors.

This recipe is excerpted from Plant-Based Delicious, a brand-new cookbook by Ashley Madden, out June 2023. Learn more here.

For more satisfying noodle bowl recipes, check out these tasty ideas:

Yield: Makes 4 bowls

1½ cups frozen shelled edamame
3 (1.8-oz) nests brown rice vermicelli
⅓ cup stirred unsalted almond butter
4 teaspoons white miso
½ cup fresh orange juice
3 tablespoons fresh lime juice
2 tablespoons apple cider vinegar
1½ tablespoons reduced-sodium tamari
1 tablespoon pure maple syrup (optional)
2 cloves garlic, peeled and crushed
2 teaspoons grated fresh ginger
1½ teaspoons vinegar-based hot sauce, such as Frank's RedHot
3 cups small broccoli florets (no bigger than ½ inch)
1½ cups matchstick-cut carrots
1 red bell pepper, thinly sliced
1 cup thinly sliced red cabbage
1 cup loosely packed fresh cilantro leaves and tender stems, chopped
1 cup loosely packed fresh mint leaves, chopped

Instructions

Bring a large pot of water to boiling. Reduce heat to low, add edamame, and simmer, uncovered, for 3 to 4 minutes. Remove the edamame with a slotted spoon and set aside.
Add vermicelli to the same pot of water, and let them sit, fully submerged, for 5 minutes. Meanwhile, fill a large bowl with ice-cold water. After 5 minutes, scoop out and reserve ½ cup of the cooking liquid. Drain and rinse noodles, and place them in the ice water.
For sauce, in a blender, combine the almond butter and the next 9 ingredients (through hot sauce). Add ¼ cup water, and blend until smooth. Set aside.
Heat a large sauté pan over medium. Add the broccoli, carrots, bell pepper, and a few tablespoons of water to the pan. Saute 4 to 5 minutes, or until broccoli is bright green and fork-tender and the veggies are heated through. Add water, if needed, to prevent burning.
Drain noodles again, and add them to the pan along with the edamame. Pour in the sauce and toss everything together with tongs. Use a fork to tease apart any noodles that are stuck together, adding some of the reserved hot cooking water if needed to loosen. Fold in the cabbage, cilantro, and mint. Divide pasta among 4 bowls and serve.

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Refreshing Vietnamese Noodle Salad

Nancy Macklin, RDN — Mon, 08 May 2023 17:12:01 +0000

Tender brown rice noodles and chewy black rice (aka forbidden rice) make this Vietnamese noodle salad supremely satisfying. The subtle spice of radishes, crunch of carrots, and juicy sweetness of green peas add delicious textural contrast to the grain-forward base. But the real star of the show is the homemade sweet chili dressing, which brings citrusy heat to this satisfying salad. The finger-licking-good sauce amplifies the flavors of all the other ingredients, and leftovers can easily be used as a dipping sauce for fresh spring rolls. Top the dish with a handful of aromatic herbs and a squeeze of lemon to create an exquisite meal that’s equal parts refreshing and filling.

Tip: To make this dish ahead of time, prepare salads in individual 4-cup airtight containers and store in the refrigerator for up to 3 days. Refrigerate dressing in a separate container and add when you’re ready to serve. Enjoy chilled or at room temperature.

For more vegan Vietnamese-inspired recipes, check out these tasty ideas:

Yield: Makes 16 cups

⅓ cup orange juice
¼ cup brown rice vinegar
3 tablespoons low sodium coconut aminos
1 tablespoon finely chopped red onion
2 cloves garlic, minced
1 tablespoon pure cane sugar
½ teaspoon crushed red pepper
Sea salt, to taste
Freshly ground black pepper, to taste
8 oz. brown rice noodles
3 cups cooked black rice
1 medium cucumber, quartered lengthwise and cut into ¼-inch slices
1 cup matchstick-cut carrots
1 cup frozen green peas, thawed
½ cup sliced radishes
½ cup chopped fresh mint, basil, and/or cilantro
Orange wedges

Instructions

For Sweet Chili Dressing, in a small bowl whisk together orange juice, brown rice vinegar, coconut aminos, red onion, garlic, cane sugar, and red pepper flakes. Season to taste with sea salt and freshly ground black pepper. Refrigerate until ready to serve.
Cook rice noodles according to package directions; drain. Place noodles in ice water to cool; drain well. Arrange noodles and the next six ingredients (through herbs) on plates. Drizzle with Sweet Chili Dressing. Serve with orange wedges.

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Vietnamese Noodle Bowls with Ginger-Lime Meatballs

Shelli McConnell — Tue, 20 Sep 2022 17:13:56 +0000

Hearty lentil meatballs seasoned with ginger and lime pair nicely with mai fun noodles, which are angel-hair thin and made with hearty brown rice. The baked meatballs get a spicy kick from bright red Fresno chiles (which you can omit if you’re sensitive to heat) and are enhanced with an extra squeeze of lime juice right before serving. A crunchy bed of romaine lettuce, spinach, and carrots add a cooling component to the dish while fresh cilantro and scallions tie together all the Vietnamese-inspired flavors for a filling and fragrant meal. Leftover meatballs are delicious in lettuce wraps, in a plant-based bahn mi sandwich, or dipped in a Cilantro-Cashew Dressing.

For more vegan meatball recipes, check out these tasty ideas:

Yield: Makes 4 bowls

1 cup dry brown lentils, rinsed and drained
1 cup low-sodium vegetable broth
1 8-oz. package fresh cremini mushrooms, chopped
¾ cup finely chopped onion
1 tablespoon grated fresh ginger
3 cloves garlic, minced
2 tablespoons whole wheat flour
2 tablespoons flaxseed meal
2 tablespoons reduced-sodium tamari
1 medium fresh Fresno chile, seeded and very finely chopped
8 oz. dry mai fun brown rice noodles (rice vermicelli)
⅓ cup brown rice vinegar
2 tablespoons pure maple syrup
1 tablespoon lime juice
4 cups shredded romaine and spinach
1 cup shredded carrots
½ cup fresh cilantro leaves
¼ cup thinly sliced scallions
Lime wedges

Instructions

In a large saucepan combine lentils and broth. Bring to boiling; reduce heat. Cover and simmer 15 minutes. Add mushrooms, onion, ginger, and garlic. Cover and cook 20 minutes more or until lentils are tender. Uncover and cook until any remaining liquid has evaporated. Stir in flour, flaxseed meal, tamari, and 1 teaspoon of the Fresno chile. Cook, uncovered, over low 10 minutes or until liquid is absorbed and pan is very dry, stirring occasionally and watching carefully so lentils do not scorch.
Preheat oven to 250°F. Line a baking sheet with parchment paper. When cool enough to handle, shape lentil mixture into 20 balls (2 tablespoons each); place on prepared baking sheet. Bake 45 minutes or until lightly browned and crisp.
Meanwhile, cook noodles according to package directions. In a small bowl whisk together rice vinegar, maple syrup, and lime juice. Stir in remaining Fresno chile.
Arrange meatballs and noodles in bowls with romaine and spinach, carrots, cilantro, and scallions. Drizzle with vinegar mixture. Serve with lime wedges and, if desired, additional sliced Fresno chile.

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Open-Face Vegan Banh Mi Sandwiches

Shelli McConnell — Tue, 26 Jul 2022 17:04:24 +0000

Bahn mi sandwiches originated in Vietnam and often contain layers of meat and egg-based mayonnaise, but this vegan version packs just as much flavor. Marinated veggies take the place of chicken or pork and our spicy white bean-based spread adds a delicious creamy element to each bite. The finishing touch is a drizzle of cashew-cilantro sauce to top everything with an extra kick of flavor. These knife-and-fork sandwiches are so loaded with delicious fillings that you need to hollow out some of the bread from the baguette to make room! Save the extra to make bread crumbs or croutons that you can use on salads and soups for meals later in the week.

Tip: For the sauce, soak cashews in enough very hot water to cover them for 15 minutes; drain and rinse before blending.

Yield: Makes 4 sandwiches

1 medium zucchini, quartered lengthwise, seeded, and cut into matchsticks (1¾ cups)
1 medium yellow squash, quartered lengthwise, seeded, and cut into matchsticks (1¾ cups)
1 cup matchstick-cut carrots
1 small red onion, quartered and sliced
½ cup thinly sliced or matchstick-cut daikon radish
1 fresh jalapeño chile, seeded and thinly sliced
⅓ cup brown rice vinegar
1 tablespoon pure cane sugar
⅛ teaspoon sea salt
1½ 15-oz. cans no-salt-added Great Northern beans, rinsed and drained (2 ¼ cups)
½ cup chopped fresh cilantro
1 to 2 teaspoons sriracha sauce
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 12-oz. whole grain baguette, split and partially hollowed out
⅓ cup soaked raw cashews, well drained
1 tablespoon lime juice
⅓ to ½ cup unsweetened, unflavored plant-based milk

Instructions

In a shallow bowl combine the first six ingredients (through jalapeño). In a small saucepan combine vinegar, sugar, salt, and 2 tablespoons water. Bring just to boiling, stirring to dissolve sugar. Pour vinegar mixture over vegetables; let stand 15 minutes, stirring occasionally.
In a food processor combine beans, half of the cilantro, the sriracha, ginger, garlic, and 2 tablespoons water. Pulse until smooth. Spread in baguette halves. Cut baguette halves in half crosswise. Drain vegetables. Top baguette pieces with vegetable mixture.
In a small food processor combine cashews and lime juice. Process until smooth, gradually adding enough milk to reach drizzling consistency. Drizzle over sandwiches. Top sandwiches with remaining cilantro.

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Spaghetti Squash Pho

Nancy Macklin, RDN — Mon, 14 Mar 2022 17:16:12 +0000

Traditional Vietnamese pho uses rice noodles to soak up the flavorful broth, but this plant-based remix substitutes tender strands of spaghetti squash for a veggie-forward version that’s equally delicious. Shiitake mushrooms and warming spices add a rich depth of flavor to the soup while soy-marinated tofu slabs add substance to the lightness of this dish. Top each bowl with a colorful assortment of garnishes such as edamame, carrots, radishes, and scallions for the full-on pho experience!

Yield: Makes 7 cups

1 medium spaghetti squash, halved lengthwise
1 3-inch piece fresh ginger, peeled and sliced
1 3-inch piece fresh turmeric, peeled and sliced
4 leaves Thai basil, plus additional for garnish
6 cloves garlic, quartered
1 teaspoon black peppercorns
2 cups low-sodium vegetable broth
2 heads baby bok choy, sliced (8 oz.)
4 oz. fresh shiitake mushrooms, stemmed and thinly sliced
½ of a 12-oz. package extra-firm silken tofu, cut into four ¼-inch-thick slabs
1 teaspoon reduced-sodium soy or tamari sauce
1 cup shelled edamame, steamed
1 cup matchstick-cut carrots
½ cup slivered radishes
½ cup slivered scallions
Lime wedges
Sriracha sauce (optional)
Freshly ground black pepper (optional)

Instructions

Scoop seeds out of spaghetti squash. Place, cut sides down, in a 2-quart square baking dish. (Squash halves will overlap slightly.) Microwave 5 to 8 minutes or until starting to soften. (Squash will not be fully tender at this point.) Cool until easy to handle. Use a fork to scrape pulp into a 4- to 6-quart pot.
Place ginger, turmeric, basil, garlic, and peppercorns on a double-thick 8-inch square of 100-percent-cotton cheesecloth. Bring up corners and tie closed with 100-percent-cotton kitchen string. Add to pot with broth and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 20 minutes, adding bok choy and mushrooms the last 5 minutes.
Meanwhile, heat a large nonstick skillet over medium- high. Toss tofu slabs with soy sauce. Sear tofu in hot skillet 2 minutes per side or until browned and crisp on edges.
Remove and discard seasoning bag from pot, squeezing with tongs to remove liquid.
Serve squash mixture in bowls topped with tofu, edamame, carrots, radishes, scallions, and additional Thai basil. Serve with lime wedges and, if desired, sriracha sauce and cracked black pepper.

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Squash and Bean Thread Noodle Spring Rolls

Shelli McConnell — Tue, 15 Feb 2022 18:25:27 +0000

Transparent when cooked, bean thread noodles, aka glass noodles, are traditionally made from mung bean starch and make a tasty filling for spring rolls. These colorful bundles also incorporate shredded butternut squash, refreshing zucchini slices, and spicy jalapeños for the perfect balance of flavors. And while it might seem difficult to wrap up a tidy spring roll, you’ll easily get the hang of it after a few tries of working with the rice paper wrappers. The creamy homemade peanut dipping sauce is the icing on the cake for this veggie-packed snack!

Yield: Makes 8 rolls

2 cups coarsely shredded peeled butternut squash
4 oz. dry bean thread noodles
16 brown rice paper wrappers
1 medium zucchini, seeded and cut into 3-inch strips (1½ cups)
3 scallions, cut into 3-inch slivers (1 cup)
48 fresh cilantro leaves
1 small red jalapeño, seeded and very thinly sliced
2 tablespoons natural peanut butter
2 tablespoons lime juice
2 teaspoons reduced-sodium soy sauce
1 teaspoon date paste
1 clove garlic, minced
Finely chopped peanuts (optional)

Instructions

Place butternut squash in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 3 minutes or until tender; cool.
Cook noodles according to package directions; drain. Rinse with cold water; drain well. Using scissors, snip noodles into 2- to 3-inch-long pieces.
Create an assembly station with rice paper wrappers, noodles, butternut squash, zucchini, scallions, cilantro, and jalapeño. Fill a wide shallow bowl halfway with warm water and place near wrappers with a cutting board.
To assemble, gently slide two wrappers into the bowl of water; let soak 10 seconds. Remove wrappers from water, letting excess water drip off, and stack them on the cutting board. (Wrappers will continue to soften.) Across the middle and the edge farthest from you, arrange two rows of three cilantro leaves each. Scatter a few jalapeño slices over wrappers. On the edge closest to you, place ¼ cup noodles. Top with ¼ cup butternut squash, 3 tablespoons zucchini, and 2 tablespoons scallions.
Fold the nearest edge of the wrapper up and over the filling, tucking it under and pulling the roll toward you. Hold the fold in place with your thumb on either side and fold in left and right sides. Continue rolling until wrapper is tightly rolled up. Repeat with remaining wrappers and filling ingredients.
For sauce, in a bowl whisk together the next five ingredients (through garlic) and ¼ cup water until smooth. If desired, sprinkle with chopped peanuts.
Dip a sharp knife in water and cut rolls in half. Serve immediately with peanut sauce.

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Veggie Summer Rolls

Shelli McConnell — Tue, 05 May 2020 17:20:23 +0000

These Vietnamese-style summer rolls are bundles of flavor. Stuffed with fresh veggies and vermicelli noodles, they’re hearty enough to enjoy as a meal, but they also make for a fun, refreshing appetizer. Cover assembled spring rolls with a damp paper towel to keep them from drying out. Look for brown rice paper wrappers to wrap these colorfully filled rolls. Purchase them online if you can’t find them in the supermarket.

Yield: Makes 12 spring rolls

1 tablespoon reduced-sodium soy sauce or tamari
1 tablespoon lemon juice
¼ teaspoon grated fresh ginger
1 small clove garlic, minced
Dash crushed red pepper
2 oz. dried brown rice vermicelli noodles
12 8-inch brown rice paper wrappers
12 to 24 sprigs fresh herbs (cilantro, parsley, dill, and/or chives)
12 6-inch very thin asparagus spears
¾ cup shredded peeled fresh beets
2 carrots, cut into thin strips (¾ cup)
1 kohlrabi (head only), peeled, cored, and cut into matchsticks (¾ cup)
1 avocado, peeled, seeded, and cut into 12 slices

Instructions

For dipping sauce, in a small bowl combine the first five ingredients (through crushed red pepper) and 2 Tbsp. water.
Prepare noodles according to package directions; drain. Rinse under cold water; drain well. Use kitchen scissors to snip noodles into small pieces.
Pour warm water into a pie plate. Carefully dip a rice paper wrapper into the water; transfer to a clean work surface. Let stand several seconds to soften. Place one or two herb sprigs just below the center of the paper. Arrange some of the noodles, asparagus, beets, carrot, kohlrabi, and avocado over herbs.
Fold bottom edge of wrapper over filling and tuck it under on other side while pulling the roll toward you. Fold in sides to seal in filling. Continue rolling tightly. Repeat with the remaining rice paper wrappers, herbs, and vegetables. Serve with dipping sauce.

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Wild Mushroom Vegan Pho

Carla Christian, RD, LD — Mon, 22 Oct 2018 10:22:41 +0000

The national dish of Vietnam, pho is a vegetable-and-noodle soup traditionally made with beef stock. In this vegan pho, dried wild mushrooms create the flavorful base. What makes pho so special is how it is served: The noodles, broth, and vegetables are poured into big bowls; then diners top their own soups with a combination of fresh herbs, snow pea pods, bean sprouts, scallions, and jalapeño rings that become incredibly fragrant in the hot soup. Pho tastes best when served immediately, but you can make the broth up to three days ahead.

Yield: Makes 6 cups

Ingredients

Soup

1½ ounces dried mushrooms, such as shiitake, porcini, and/or chanterelle, rinsed and drained
1 cup chopped white onion
1 cup chopped celery
3-inch piece fresh ginger, thinly sliced
6 cloves garlic, sliced
4 teaspoons low-sodium tamari or soy sauce
1 teaspoon Chinese five-spice powder
4 ounces dried brown rice noodles
½ cup frozen shelled edamame
2 heads baby bok choy, halved lengthwise
1 cup fresh enoki or sliced shiitake mushrooms
½ cup broccoli florets

Toppings

Fresh cilantro or basil leaves
Sliced scallions
Sliced jalapeños
Sliced fresh snow pea pods
Bean sprouts
Lime Wedges

Instructions

Combine the dried mushrooms, onion, celery, ginger, garlic, 6 cups water, soy sauce, and five-spice powder in a 6-quart Dutch oven. Bring to a boil over high heat; reduce heat to medium-low. Cover and simmer for 1 hour.
Strain the mixture through a fine-mesh sieve lined with a double layer of cotton cheesecloth; discard solids. Return the liquid to the Dutch oven. Return to a boil. Stir in the noodles and edamame; simmer, uncovered, for 2 minutes. Add the bok choy, fresh mushrooms, and broccoli; cook for 3 minutes more or until noodles are pliable.
Divide soup into bowls, and serve with toppings and lime wedges for squeezing.

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