Vietnamese Lemongrass Tempeh Vermicelli Bowl
This Vietnamese rice vermicelli bowl features lemongrass-marinated tempeh, fresh vegetables, and an herby aromatic mix of cilantro, basil, and mint.
Servings
Produce
Green leaf lettuce
7 3.5 oz
Basil
0.5 0.25 oz
Mint (Organic)
0.25 0.13 oz
Green onion
1.25 0.63 oz
Cucumber
1 0.5 Whole
Carrot (Organic)
8 4 oz
Lime
2 1 Whole
Cilantro (Organic)
0.5 0.25 oz
Protein & more
Rice vermicelli noodles
1 0.5 Package
Soy tempeh
1 0.5 lb
Cashews
3 1.5 oz
Pantry items
Sesame oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Lemongrass marinade
Tamari
4 2 floz
Sea kelp powder
1 0.5 tablespoon
Vegan sugar
2 1 teaspoon
Minced Garlic
4 2 Clove
Lemongrass Powder
1 0.5 oz
Nuoc Cham, vegan
Tamari
4 2 tablespoon
Rice vinegar
4 2 tablespoon
Lime juice
4 2 teaspoon
Minced Garlic
1 0.5 tablespoon
Vegan Brown Sugar
2 1 tablespoon
Prep ahead (optional)
a. Cut carrots into ¼” coins, grate, or use peeler to cut ribbons. b. Peel cucumber as desired and thinly slice. c. Very thinly slice green onion. d. Chop lettuce bite-sized. e. Stack basil and mint leaves, roll lengthwise, and slice thin ribbons. f. Slice lime into wedges for garnish. g. Rough chop cilantro.
Instructions
1
Marinate tempeh:
a. Add tempeh to glass dish and season with pinch of salt.
b. Pour over lemongrass marinade (red dot) and set aside to marinate.
2
Cook noodles:
a. Add nuoc cham to large bowl. Set aside.
b. In large saucepan over high heat, add 6-8 cups water. Cover and bring to a boil.
c. Carefully ladle ½-¾ cup hot water into bowl with nuoc cham. Stir.
d. Add rice noodles to saucepan with boiling water; stir to loosen. Cook 2-3 minutes. Drain and add to large bowl; toss with nuoc cham.
3
While waiting for water to boil, cook tempeh:
a. In large sauté pan over high heat, add cashews (rough chop); toast, stirring often, about 1-2 minutes. Watch closely! Set aside.
b. In same sauté pan over medium-high heat, add 1 tbsp sesame oil or olive oil.
c. Add marinated soy tempeh and sear, about 1-2 minutes each side.
d. Reduce heat to medium and continue cooking, turning occasionally, until warmed through, about 5 minutes.
4
Assemble and serve:
a. Cut tempeh in ½-1” slices.
b. Divide green leaf lettuce (chop bite-sized) among bowls. Top with rice noodles, spooning over any remaining nuoc cham.
c. Top noodles with carrot (¼” coins, grate, or ribbons), cucumber (peel as desired, thinly slice), and green onions (thinly slice). Add a squeeze of lime juice as desired.
d. Top with tempeh slices. Garnish with basil (stack leaves, roll lengthwise, slice ribbons), mint (stack leaves, thinly slice), cilantro (rough chop), and toasted cashews.
Chef's notes
Tempeh should be marinated for at least an hour. For better results, marinate it overnight.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX