Vegan Weekend: Vietnamese Noodle Bowl

By Jane Mountain | November 18, 2011

Vietnamese Noodle Bowl

I went to Vietnam a couple of years ago with my mom and my sister. Their lives don’t completely revolve around food the way mine does (something I will never understand). There was no hunting for great hole-in-the-wall joints or going miles out of our way to find the only vegetarian restaurant in town.

I ended up accidentally eating lots of meat.

(Don’t miss: How to survive as a vegan in Vietnam)

The one dish I found to be relatively animal-free was bun, which is just a big bowl of Vietnamese noodles topped with lots of fresh veggies and a tasty sauce called nuoc cham. Nuoc cham has fish sauce in it, so ever since I got home, I’ve been experimenting with fish-free versions.

This is delicious result. You’re welcome.

The Recipe
Certified meat-eater friendly (if they’re OK with veggies).
Certified kitchen ninny friendly (seriously, anyone can make this).

For the vegan nuoc cham
½ cup warm water
1 clove of garlic, minced
1 tablespoon of brown sugar or maple syrup
2 tablespoons of soy sauce
1 green onion, sliced fine
2 tablespoons of lime juice
1 tablespoon rice vinegar (optional)
Sriracha or hot red pepper (to taste)

Boil the water
Add everything else in
Let it sit and cool while you make the rest

These can be any kind of noodles. I usually use the traditional Vietnamese rice noodles, but have also used glass noodles, soba, spaghetti… whatever is in the cupboard.

Cook according to instructions.
Rinse with cold water.
You can let them cool completely in the fridge or eat them warm.

An assortment of seasonal raw veggies, sliced. For 1 bowl I make about 2 cups of veggies.

Some I have used are:
Sweet Red Pepper
Red Cabbage

Additional Savory Deliciousness
Sliced and sauteed. Try one of:
Shitake mushrooms
Fake chicken or beef (if you’re into that)
Field Roast Celebration Roast which is what you see in the picture.

Top with:
Chopped peanuts
A squeeze of fresh lime juice

Nutritional Information
All approximate since you can use any kind of noodles or veggies you want.

With Tempeh, Carrots, Cucumber, Lettuce
Calories 508
Sat Fat 2
Fibre 14
Protein 21.5

With Sliced Beef, Carrots, Cucumber, Lettuce
This is for comparison purposes only! Don’t meat it up.
Calories 564
Sat Fat 8
Fibre 5
Protein 29.5

Did you try this recipe? You should, it’s yummy. Have suggestions to make it better? I want to know, so comment below.

Hi, I’m Jane, founder and chief blogger on My Five Acres. I’ve lived in six countries and have camped, biked, trekked, kayaked, and explored in 50! At My Five Acres, our mission is to inspire you to live your most adventurous life and help you to travel more and more mindfully.


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