Vietnamese food was my favorite, and I can still have it vegan.
Simple & healthy vermicelli vegan recipe with jackfruit.
Feels like I’m at my local Vietnamese restaurant, but vegan 🙂
Allergen Free Vegan Vermicelli Noodles
Yes, you guessed it! This is soy free, nut free, gluten free, & refined sugar free. Yay! I’m on this journey of healing my eczema naturally and I see results every day, & it’s really amazing. This vermicelli vegan recipe was something I should have veganized a long time ago. My favorite Vietnamese dish or meal would have to be vermicelli, pho, or fresh spring rolls. For today, I can finally share my creation of this jackfruit vermicelli dish to you that is close to the real thing. It was worth the time to create this dish and look how beautiful it looks with so many components of colorful vegetables.
Estimated reading time: 4 minutes
What you need to know making this Vermicelli Vegan Recipe
The kind of noodles that almost every Vietnamese restaurant uses are the Pho noodles. They are not skinny and they are made of rice flour (rice) and water. The vermicelli noodles I got are size small and they may be called Rice Sticks. I got the Banh Pho Oriental style noodles rice stick size small for the recipe.
When preparing the jackfruit, it is best to let it marinate while cooking it at the same time. I cook my jackfruit for 20 or more minutes to saturate in the flavors and also cook to a satisfying BBQ flavor.
Making the pickled carrot and daikon was a decision I made right before creating this vermicelli vegan recipe. It was delicious and so worth the extra time!
My other recipes 🙂
How much love Vietnamese people put into their dishes
I am not Vietnamese & this recipe is inspired by the hundreds of times I go to Vietnamese restaurants. They put so much work and love to it while us bloggers share our quick recipes. I to myself want quick and fast recipes too but this dish considers preparing the side veggies to go along with this dish. It can be fast and quick if you buy store bought pickled daikon/carrot, chopped cabbage, & store bought jackfruit. This might take more time for people who don’t often cook at least 3 or 4 times a week because of the lack of movement in the kitchen. The certain knife skills and efficient way to prepare food is important to speed up the process of making this dish to be a quick one. Although, there is long wait time (2-3 days) for pickling the daikon and carrot, instead you can reference to this recipe here from gimme some oven if you do not have the time to make my recipe. It is for red onion but you can switch it out to 1 medium carrot and 1-6 inch daikon. Also for that recipe use organic sugar or maple syrup because honey is not vegan.
On to my vermicelli vegan recipe
Vermicelli Vegan Recipe
Equipment
- large pot
- large pan
- measuring spoons and cups
- mason jar 1 pint
- knife
- cutting board
- colander
- spatula
Ingredients
Noodles
- 8 oz. rice stick vermicelli noodles size small
Pickled Carrot & Daikon
- 1 small daikon
- 1 carrot
- 5 tbsp rice vinegar
- 2 tbsp maple syrup
- 2 tsp salt
- 1 cup hot water
BBQ Jackfruit
- 28 oz jackfruit 2 cans
- 1/4 cup veggie broth
- 1/2 cup coconut aminos
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp pepper
- 1 tsp liquid smoke
- 1 tbsp sesame oil
To Garnish
- 1 Cucumber
- Green onion optional
- Cilantro optional
- Mint optional
- Sesame oil optional
Instructions
- Pickled carrot & daikon: Wash & peel the carrot and daikon. In a 1 pint mason jar or bigger depending on the size of the carrot and daikon you chose, add the julienne (chopped) carrot & daikon, wet ingredients and salt in to the jar and mix. Put in fridge to sit for a few hours, over night, or best 3 days. I only waited for a few hours which was fine but the next few days it got better and better.
- In a large pot on medium to high heat, add 3/4th of the pot with water and add the 8 oz. of noodles into the pot. Cooks for about 8 or so minutes. But check on it and I try out the noodles if they are ready.
- Rinse the jackfruit with a colander, pat dry with a clean reusable towel. On medium heat, throw the jackfruit in a large pan and add the 8 ingredients under BBQ jackfruit to the jackfruit. Mix thoroughly, and cook for about 20-30 minutes with the lid off. Mix it every 3 minutes to check if it is burning. You want to cook it until it looks dry and not slimy. Check on the noodles.
- You can do this while the jackfruit is cooking, cut the cucumber & any other veggies you would like to add. I used coco aminos as sauce, but you can make a sauce that consists of 2 tbsp. coco aminos, 1 tsp sesame oil, & 1/2 tsp of rice vinegar per bowl. In a bowl add the noodles, BBQ jackfruit, cucumber, pickled carrot & daikon, & garnish with cilantro, green onion, or mint then top it off with the sauce! Enjoy!
Notes
- Add any other protein you would like.
Girl! This looks sooooo freaken yummy! I had to share it on my IG. I love anything noodles especially when they look as tasty as this vegan vermicelli ?
Aww thank you Keirsten!!! :))
This looks really good! I’ll try the recipe soon.
Thank you!! 🙂
YUM! Well, you had me at noodles, but I love the idea of the jackfruit as well. There are two all vegan Vietnamese restaurants within 45 minutes of my house. (I am spoiled.) They use mostly mock meats – which I love – but I think the jackfruit will be great. Can’t wait to make this!
Wow you are so lucky Stephanie! I wish I was you! Although can’t have gluten right now. And thank you!!
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