Name: Vietnamese Crispy Tofu and Vegetable Pho Cuon Bowl
Prep time: 22 min
Cook time: 23 min
Total time: 45 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 8 ounces phở cuốn (pho noodle rolls, cut into 2-inch pieces); 6 ounces đậu phụ bóp nát chiên giòn (crispy fried mashed tofu); 2 cups giá đỗ (bean sprouts, fresh); 3 tablespoons ớt (red chili peppers, sliced); 2 limes (chanh, halved for juicing); 1 cup cần tây (celery, thinly sliced); 1 cup cà chua nấu nhuyễn (stewed tomatoes, drained); 4 cloves tỏi (garlic, minced); 8 ounces củ đậu thái con chì (jicama, julienned); 1/2 cup củ đậu bóp lấy nước ngọt (jicama juice, freshly extracted); 4 ounces giò chay (vegetarian mock meat, sliced thin); 1.5 cups nấm hương (shiitake mushrooms, sliced); 1 cup mộc nhĩ (wood ear mushrooms, chopped); 1 cup nấm hải sản (seafood mushrooms, separated into pieces); 1 cup nấm đùi gà thái sợi (chicken leg mushrooms, shredded); 3 tablespoons vegetable oil (for sautéing); 2 tablespoons fish sauce alternative or soy sauce; 1 tablespoon sugar; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Vietnamese Crispy Tofu and Vegetable Pho Cuon Bowl

A vibrant Vietnamese-inspired bowl combining crispy fried tofu, fresh bean sprouts, and a medley of mushrooms with soft pho cuon noodles, topped with a tangy lime-garlic dressing and fresh herbs. This dish celebrates traditional Vietnamese flavors with a modern, vegetarian-friendly twist.

45 min

Medium

4 servings

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Taste Profile

Sweet4/10

Salty5/10

Sour6/10

Umami8/10

Spicy4/10

🥄 Texture

A lively contrast of textures: crisp and juicy from fresh bean sprouts and julienned jicama, crunchy from the crispy fried tofu, and tender-chewy from the pho cuốn pieces, mock meat, and a variety of mushrooms. Overall the bowl balances warm, slightly soft elements with pronounced fresh crunch in each bite.

👃 Aroma

Bright citrus and raw garlic top notes from the lime-and-garlic dressing, with a warm earthy backbone of sautéed mushrooms and a faint toasted oil scent. A subtle peppery/chili note rounds out the aroma with a soft tomato sweetness underneath.

🍷 Pairs Well With

Chilled jasmine iced tea (tra da) or a crisp light lager; for wine, a dry Riesling or sparkling wine pairs well to cut the umami and complement the lime-accented dressing.

🥗 Side Dishes

Fresh herb platter (Thai basil, cilantro, mint) with extra lime wedges and sliced chilies; pickled carrots and daikon or Vietnamese-style nuoc cham pickles; fresh summer rolls or a light cucumber salad for added freshness.

Ingredients(20 items)

18 ounces phở cuốn (pho noodle rolls, cut into 2-inch pieces)

26 ounces đậu phụ bóp nát chiên giòn (crispy fried mashed tofu)

32 cups giá đỗ (bean sprouts, fresh)

43 tablespoons ớt (red chili peppers, sliced)

52 limes (chanh, halved for juicing)

61 cup cần tây (celery, thinly sliced)

71 cup cà chua nấu nhuyễn (stewed tomatoes, drained)

84 cloves tỏi (garlic, minced)

98 ounces củ đậu thái con chì (jicama, julienned)

101/2 cup củ đậu bóp lấy nước ngọt (jicama juice, freshly extracted)

114 ounces giò chay (vegetarian mock meat, sliced thin)

121.5 cups nấm hương (shiitake mushrooms, sliced)

131 cup mộc nhĩ (wood ear mushrooms, chopped)

141 cup nấm hải sản (seafood mushrooms, separated into pieces)

151 cup nấm đùi gà thái sợi (chicken leg mushrooms, shredded)

163 tablespoons vegetable oil (for sautéing)

172 tablespoons fish sauce alternative or soy sauce

181 tablespoon sugar

191/2 teaspoon salt

201/4 teaspoon black pepper

Instructions

Prepare all ingredients by washing and cutting them according to specifications. Set aside the crispy tofu and pho cuon noodles.

In a small bowl, create the dressing by combining minced garlic, freshly squeezed lime juice (approximately 6 tablespoons), jicama juice, fish sauce alternative, sugar, salt, and black pepper. Whisk until sugar dissolves completely. Set aside.

Heat 3 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.

Once oil is hot, add all four types of mushrooms (shiitake, wood ear, seafood, and chicken leg mushrooms) and stir-fry for 4-5 minutes until they begin to soften and release their moisture.

Add the minced garlic and sliced red chili peppers to the mushroom mixture and cook for 1-2 minutes until fragrant.

Add the sliced celery and julienned jicama to the wok and stir-fry for 2-3 minutes until slightly tender but still crisp.

Pour in the stewed tomatoes and vegetarian mock meat slices, stirring gently to combine all ingredients. Cook for 2 minutes.

Add the pho cuon noodle pieces to the wok and toss gently to warm through, approximately 2-3 minutes.

Remove from heat and transfer the mixture to a large serving bowl or divide among individual bowls.

Top the noodle mixture with fresh bean sprouts and crispy fried tofu pieces.

Pour the prepared garlic-lime dressing evenly over the entire bowl, tossing gently to combine just before serving.

Serve immediately while the mushrooms are still warm and the bean sprouts are fresh and crisp. Offer lime wedges on the side for additional tartness if desired.