Vegan Vietnamese Cold Vermicelli — 純素越南涼拌米線

This refreshing cold vermicelli bowl brings Vietnam’s bright, tangy flavours to a plant-based plate — chewy rice noodles, crisp pickled vegetables, golden pan-fried tofu, and a punchy lime dressing. 這道純素越南涼拌米線，清涼開胃，把越式酸甜鹹香與彈牙米線完美結合，是夏天最療癒的一碗。

📹 Watch the Recipe

Recipe by 野菜鹿鹿 Veggie Deer. Watch the full video for step-by-step technique:

🥘 Why This Recipe Works

Summer cooking should be effortless — and this vermicelli bowl delivers exactly that. No long braising, no greasy wok work: you boil the noodles, marinate a few crisp vegetables, flash-fry tofu, and toss everything in a bright Vietnamese-style dressing. The result is a complete one-bowl meal that is simultaneously refreshing, filling, and packed with vegetables.

The magic is in the texture layering. Ice-chilled rice vermicelli stays springy and QQ-soft, while the salt-knocked-out cucumber and carrot add a satisfying snap, and golden tofu brings a savoury, protein-rich bite. Fresh Thai basil, cilantro, and a tart lime-mirin-soy dressing pull it all together — sweet, sour, salty, and just a hint of heat, perfectly balanced so it never feels heavy.

Just a handful of fresh ingredients, one pot of noodles, and 30 minutes — dinner is done.

🛒 Ingredients

For 2 servings

Dressing:

👨‍🍳 Instructions

Step 1: Soak and cook the vermicelli

• Soak the dried vermicelli in cold water for 5–10 minutes until it softens slightly.
• Bring a pot of salted water to a rolling boil and cook the noodles for 2–3 minutes until tender but still springy.
• Drain and immediately plunge into ice water to stop cooking and keep them QQ-elastic.
• Drain well and set aside.

Step 2: Prepare the crisp vegetables

• Julienne the carrot and cucumber into thin matchsticks.
• Toss with a pinch of salt and let sit for a few minutes to draw out excess water.
• Squeeze out the moisture well — this keeps them crunchy and prevents the dish from becoming watery.
• Halve the cherry tomatoes, shred the lettuce, and roughly chop the cilantro.

Step 3: Pan-fry the tofu

• Cut the firm tofu into thick strips and pat dry thoroughly.
• Heat a little oil in a non-stick pan over medium heat.
• Sear the tofu until golden brown and crisp on all sides, seasoning with a pinch of salt.
• Remove and let it cool slightly.

Step 4: Make the dressing

• In a small bowl, combine the soy sauce, mirin, and freshly squeezed lime juice.
• Add the minced chili and (if using) vegetarian fish sauce, and stir to dissolve.
• Taste and adjust — add a little more mirin if you’d like it sweeter, or extra lime for more tang.

Step 5: Assemble and toss

• In a large bowl, add the chilled vermicelli, squeezed vegetables, tofu, tomatoes, lettuce, Thai basil, and cilantro.
• Pour over the dressing and toss everything together until evenly coated.
• Sprinkle with toasted peanuts and sesame seeds.
• Serve immediately, garnished with extra basil and lime wedges.

💡 Tips & Substitutions

📊 Nutrition

Per serving (approx.): ~430 calories · 22 g protein · 18 g fat · 48 g carbs · 6 g fiber.
A light, balanced meal — great for low-calorie days without skimping on flavour.

Dou Dou (豆豆)

Vegan Vietnamese Cold Vermicelli — 純素越南涼拌米線

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Course: Noodles & Rice

Cuisine: Fusion

Ingredients Method

Ingredients

  

Main

• 200 g Vietnamese rice vermicelli 越南米線 dried, thin or flat
• 250 g Firm tofu 板豆腐 cut into strips
• 1 Carrot 紅蘿蔔 julienned
• 1 Cucumber 小黃瓜 julienned
• 8 Cherry tomatoes 小番茄 halved
• 60 g Lettuce 生菜 shredded
• a handful Thai basil 九層塔 stripped leaves
• a handful Cilantro 香菜 chopped
• 1 Lime or lemon 檸檬 juice and zest
• 1 Chili pepper 辣椒 minced, to taste
• 2 tbsp Peanuts 花生 toasted, crushed
• 1 tbsp White sesame 白芝麻 toasted
• ½ tsp Salt 鹽 for pickling

Dressing

• 2 tbsp Soy sauce 醬油 light soy
• 1 tbsp Mirin 味醂 balances acid
• 2 tbsp Lime juice 檸檬汁 freshly squeezed
• 1 tbsp Vegetarian fish sauce 素魚露 optional, omit if unavailable
• to taste Chili 辣椒 minced

Method

 

1. Soak the dried vermicelli in cold water for 5-10 minutes until it softens. Boil in salted water for 2-3 minutes until tender but still springy. Drain and plunge into ice water to keep it QQ-elastic. Drain well and set aside.
2. Julienne the carrot and cucumber into thin matchsticks. Toss with a pinch of salt and let sit to draw out water. Squeeze out the moisture well so they stay crunchy. Halve the tomatoes, shred the lettuce, and chop the cilantro.
3. Cut firm tofu into thick strips and pat dry. Heat a little oil in a non-stick pan over medium heat. Sear until golden brown and crisp on all sides, seasoning with a pinch of salt. Remove and cool slightly.
4. Combine soy sauce, mirin, and freshly squeezed lime juice in a small bowl. Add minced chili and vegetarian fish sauce if using, and stir to dissolve. Taste and adjust — more mirin for sweetness, more lime for tang.
5. In a large bowl, add chilled vermicelli, squeezed vegetables, tofu, tomatoes, lettuce, Thai basil, and cilantro. Pour over the dressing and toss to coat evenly. Sprinkle with toasted peanuts and sesame. Serve immediately with extra basil and lime wedges.

🌱 Why This Dish

Vietnamese bún (rice vermicelli) is the backbone of the country’s iconic cold noodle salads — bún chay, the vegetarian version, is eaten across Vietnam, especially in Buddhist temples and on vegetarian days (齋日) observed by devout families. The Vietnamese embrace of cold, herb-packed noodle bowls reflects a cuisine attuned to the humid tropics, where bright acids and cooling greens are valued as much as any cooking technique.

本道料理的名字「米線」(mǐxiàn) 指細而彈牙的米粉條，而越式涼拌的手法加入大量香草與酸汁，與中式涼麵異曲同工卻更添東南亞的清新。南傳佛教崇尚茹素的傳統讓「齋菜」(chay) 在這片土地深深扎根，燕麥般的純素版更符合現代人的輕食需求。一碗冰涼過水的米線，拌入爽脆蔬菜、煎香的豆腐，再淋上醒胃的酸辣醬汁——這不僅是一餐，更是越南夏日餐桌上最受歡迎的清爽款待。

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