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Rice Vermicelli Noodle Bowl

Rice Vermicelli Noodle Bowl

By: Lisa Holmen

This vegan rice noodle bowl uses a vegan fish sauce to make the Nuoc Cham (Vietnamese Sauce). You can find this at your local grocer — it’s usually made from fermented coconut blossom nectar.



Prep time

Cook time



  • 200g tofu, pressed & diced
  • ½ tbsp tamari
  • 2 tbsp sweet chilli sauce
  • 1½ tbsp cornflour
  • 100g vermicelli noodles, dried
  • 1 carrot, peeled & julienned
  • 1 apple, peeled & julienned
  • 1 cucumber, peeled & julienned
  • 2 cups lettuce, finely sliced
  • 1 cup bean sprouts
  • Small bunch herbs such as mint, basil, coriander
  • Lime wedges
  • Sliced red chilli
  • 3 tbsp crushed peanuts
  • 2 tbsp vegan fish sauce
  • 2 tbsp rice vinegar
  • 1 tbsp unrefined coconut sugar
  • ¼ cup water
  • 1 garlic clove, minced
  • Small red chilli, finely diced
  • 1 tbsp lime juice


  • Preheat oven to 220°C.
  • Combine tofu, tamari and sweet chilli sauce in a bowl and mix gently until combined, then add the cornflour.
  • Place the tofu on baking paper on an oven tray and bake for 20 mins, flipping the tofu halfway through to ensure it is evenly cooked.
  • Cook the vermicelli noodles in hot water for a few mins or according to packet instructions. Drain and rinse under cold water.
  • Divide noodles into 2 bowls and top with marinated tofu, vegetables and herbs. Garnish with lime wedges, red chilli and a sprinkling of crushed peanuts.
  • To make the nuoc cham, combine all the ingredients and mix well. Season to taste. Drizzle the sauce over the noodle bowls.


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Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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