As a family of vegetarians, these bowls are a fan favorite in our household, as we often crave the harmonious blend of fresh herbs, savory vegetables, and protein-rich tofu, especially in the summertime.
Our variation of this traditional Vietnamese staple is particularly great for nourishing yin deficiency patterns in the body, which helps for treating more "brittle, dry and warm" symptoms. This can include everything from a dry mouth and dry skin to hot flashes - even issues with memory & focus.
From a Western standpoint, nutrients like calcium, magnesium, and potassium are beneficial for promoting hydration and fluid balance in the body. They are often used in sports drinks or to address dehydration; however, it's better to skip the powders and sugary drinks and instead aim to to consume these nutrients, known as electrolytes, on a daily basis through organic whole foods, to address constitutional patterns that may be leading to yin-deficiency symptoms.
Read on to learn more about the main ingredients and how they support yin deficiency symptoms...
Why I Love This Recipe: Let’s Talk TCM
This Vietnamese vermicelli bowl is a stellar recipes for addressing yin deficiency patterns. Several ingredients, in particular, are hard hitters for helping to balance this warm & dry pattern in the body:
Mung bean sprouts are a common ingredient in vermicelli bowls, prized for their crunchy texture and subtle nutty flavor. From a TCM perspective, mung bean sprouts are considered cooling in nature, making them an excellent choice for balancing the body's internal heat, especially during warmer seasons. They are rich in nutrients like vitamin C, folate, and fiber, supporting digestive health and immune function.
Tofu, a versatile soy-based protein, is a cornerstone of many Vietnamese dishes. In TCM, tofu is valued for its ability to nourish the body's yin energy, promoting hydration and moisture balance. From a Western nutrition standpoint, it is a complete protein source, containing all nine essential amino acids vital for muscle repair and growth. Tofu is also rich in minerals like calcium, iron, and magnesium, supporting bone health and energy production.
We swapped out the traditional fish sauce for peanut sauce, and then put a spin on it, using walnut butter instead.
Walnuts are known to be a brain-boosting nut. In TCM, they help to moisten dryness, support the kidneys, nourish qi and blood, and also resolve phlegm (a combo of patterns that are underlying many degenerative diseases affecting cognitive abilities). Walnuts are high in healthy fats, as well as iron and magnesium, bringing an essential hydrating element to dried-out constitutions.
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Vermicelli Bowl Ingredients:
8 ounces vermicelli rice noodles
2 medium carrots
8 ounces extra firm tofu
1 red bell pepper
1 cup shiitake mushrooms
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon garlic powder
crushed peanuts
fresh cilantro
mung bean sprouts
Honey-Walnut Sauce Ingredients:
1/2 cup walnut butter
2 tablespoons rice vinegar
1/4 cup coconut aminos (or soy sauce)
3 tablespoons honey
1/2 tablespoon garlic powder
1 tablespoon sesame oil
water
Why You'll Love This Recipe: Hydration in a Bowl
Supports Kidney & Adrenal Health – Yin-nourishing foods like shiitake mushrooms and sesame oil help replenish Kidney Yin, which means they support overall hydration and hormonal balance. Many of the ingredients are also considered cooling by TCM standards, which means they can reduce inflammation in the body, thereby also reducing the severity of warm & dry symptoms.
Rich in Plant-Based Protein – Tofu and walnuts provide high-quality plant protein, essential for muscle repair, immune function, and overall energy levels.
Boosts Antioxidant Intake – Shiitake mushrooms, red bell pepper, and carrots are packed with antioxidants like beta-carotene and vitamin C, which help protect against cellular damage and inflammation.
Supports Digestive Health – Coconut aminos contain naturally occurring probiotics and enzymes, helping to support gut health. Vermicelli rice noodles are high in fiber and easy to digest, making them a great option for those with sensitive stomachs.
How to Make This Recipe (Summary)
Boil salted water in a large pot and soak vermicelli noodles until tender. Drain, rinse with cold water, and set aside.
While the noodles cook, chop the carrots, tofu, bell pepper, and shiitake mushrooms.
Heat olive oil in a pan over medium-high heat. Add cubed tofu, season with salt and garlic powder, and sauté until golden brown. Transfer to a paper towel-lined plate.
In the same pan, add more olive oil and sauté bell peppers and mushrooms for a few minutes. Transfer to a plate.
Whisk together walnut sauce ingredients, adding water as needed for consistency.
Assemble bowls with noodles, veggies, tofu, cilantro, bean sprouts, and crushed peanuts.
Drizzle with walnut sauce and serve.
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