Bahn Mi-style Noodle Bowl of Delight
My family’s latest obsession is this simple meal of utter deliciousness.
If you’ve ever enjoyed a Vietnamese Bahn Mi sandwich, imagine this as the noodley, salady, vegetarian version of it.
Here’s the sandwich version I made once. Looks yummy, huh?
Here’s a picture of the Bowl version:
To make the Bahn Mi Bowl, here’s what you’ll need:
Enough noodles (udon are best, spaghetti will work in a pinch; rice noodles work great for a gluten-free option) for the people you’re feeding.
Boil, rinse, drain, and set aside. You can stir a little sesame and olive oils in if you want, to keep them from sticking.
Tempeh, or meat if you are so inclined.
Marinate in soy sauce and pan fry on high heat in a cast iron skillet; set side and keep warm.
Really any veggies you have on hand will be great. Here are some favorites:
- Daikon (typical in Bahn Mi sandwich “pickle”)
- Bean sprouts
- Bell pepper
- Snow peas or sugar snap peas
- Green beans
- Cilantro (this is essential! Lots of it!)
- Mint (a recent addition; makes more of a Thai impression, and very good)
Slice thinly or shred the veggies. I like to marinate shredded carrots, zucchini, cabbage, and broccoli in rice vinegar, soy sauce, sesame oil, and a little honey, salt, and pepper (but that is totally optional! If you’re in a hurry, just use them as-is). I like to leave the softer veggies out of the marinade; they stay fresher longer.
This, my friends, is the magic here. It’s simple, but it makes the whole dish. It takes what would be way too many raw vegetables for one meal and brings them together into creamy deliciousness.
- Vegenaise (or mayo if you like)
- Sriracha (you know, Rooster sauce!)
Mix a generous couple of dollops of Vegenaise with a very generous squirt of Rooster sauce. The final product should be a pleasant salmon color, with enough heat to be interesting but not so much as to blow steam out your ears (unless that’s your thing).
Put a serving of noodles in a bowl, top with whatever veggies you like, add some meatsies, ladle on the sauce. Mix it all up together and enjoy!
By the way, this is a great meal for a crowd. You can assign each component to a person to contribute, or if you are going to swing it yourself, almost everything can be prepped ahead of time. I made this for about 15 people recently, and it was a huge hit.