Vegan Vietnamese Breakfast Bowl: A Wholesome Start to Your Day
Discover a delicious and easy-to-prepare Vegan Vietnamese Breakfast Bowl recipe that combines the vibrant flavors of Vietnam with a wholesome, satisfying meal perfect for breakfast or any meal of the day. This vegan dish is packed with crunchy vegetables, herbs, and tender rice vermicelli noodles, making it a great addition to your plant-based culinary repertoire.
Allergens
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Ingredients
- 8 oz rice vermicelli noodles 1 cup fresh cilantro leaves 1 cup fresh mint leaves 1 small red onion, thinly sliced 2 cups shiitake mushrooms, thinly sliced 2 medium carrots, julienned 1 medium daikon radish, julienned 1/2 cup pickled vegetables (daikon and carrot) 2 tbsp fried shallots 1/4 cup roasted peanuts, roughly chopped 1 tbsp chili garlic sauce (optional) 2 tbsp lime juice 3 tbsp vegan fish sauce (optional)
Instructions
- Cook the rice vermicelli noodles according to package instructions, then rinse with cold water and drain. In a large bowl, combine the cooked noodles, fresh cilantro, mint leaves, sliced onion, shiitake mushrooms, julienned carrots, and daikon radish. Toss well to mix. If using vegan fish sauce, in a small bowl, mix together the vegan fish sauce, lime juice, and chili garlic sauce (if using). Pour this dressing over the noodle mixture and toss well to combine. Adjust seasoning as needed. Top the noodle salad with pickled vegetables, fried shallots, and chopped roasted peanuts. Serve immediately.
Chef’s Insight
The key to this dish is balance - from the crunchy textures of the vegetables to the vibrant flavors that dance together in every bite.
Notes
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