SIMPLE Charred Lemongrass Mushroom & Scallion Oil Noodle Bowl – in under 25 minutes
This charred lemongrass mushroom noodle bowl brings together smoky mushrooms, scallion oil, fresh herbs, and a bright soy-lime dressing. It’s a clean, modern vegetarian bowl rooted in classic Vietnamese flavor logic — lemongrass, fresh herbs, pickled vegetables, and a light, balanced dressing.
The mushrooms cook quickly over high heat, picking up caramelized edges that mimic the smoky depth of grilled Vietnamese street food. Paired with rice vermicelli, scallion oil, and fresh herbs, the bowl feels vibrant, aromatic, and weeknight-easy.
In This Recipe Guide: Charred Lemongrass Mushroom & Scallion Oil Noodle Bowl
Why This Vietnamese Vegetarian Bowl Works
Since this Charred Lemongrass Mushroom & Scallion Oil Noodle Bowl cooks and assembles in less then 25-minutes, count on this bowl for your weekly rotation.
- Charred mushrooms bring smoky depth without needing a grill
- Scallion oil adds richness and unmistakable Vietnamese aroma
- Fresh herbs and pickled vegetables keep the bowl bright
- Soy-lime dressing ties everything together with clean acidity
- Naturally vegetarian and easily vegan
Ingredient Notes for This Noodle Bowl
Mushrooms A mix of oyster and shiitake gives the best texture contrast and chars beautifully.
Lemongrass Provides the signature Vietnamese aroma and pairs well with high heat.
Scallion oil A classic Vietnamese technique that adds richness and fragrance.
Rice vermicelli Light, neutral, and perfect for soaking up dressing.
Toppings Pickled vegetables, herbs, peanuts, and crispy shallots add crunch, brightness, and texture without complicating the core recipe.
How to Make Charred Lemongrass Mushroom & Scallion Oil Noodle Bowl
Build the flavor base. Marinate mushrooms briefly with lemongrass, garlic, soy sauce, sugar, and black pepper.
Char the mushrooms. Cook over high heat until deeply browned and smoky on the edges.
Make scallion oil. Warm neutral oil and pour it over sliced scallions to release their aroma. Related Recipe: Easy 10-Minute Scallion Oil
Mix the dressing. Whisk soy sauce, lime juice, sugar, water, and chili garlic sauce. Related Recipe: Vietnamese Pantry Tip: Simple Soy Marinade
Assemble the bowl. Layer noodles, charred mushrooms, and toppings. Spoon scallion oil over the top and finish with dressing. Get Tips: Rice Vermicelli Noodle Bowl Bar
Serving Ideas
- Add extra lime for brightness
- Serve with chili oil for heat
- Pair with fresh herbs for maximum aroma
- Mix and match optional toppings found in this recipe to your preference.
Cooking Tips for Success
For this Charred Lemongrass Mushroom & Scallion Oil Noodle Bowl, master a few simple techniques for the best results.
- Use high heat to achieve real char on the mushrooms
- Tear oyster mushrooms by hand for better texture
- Keep noodles slightly warm so they absorb the scallion oil
- Double the dressing if you prefer a saucier bowl
More Vietnamese Mushroom Recipes & Tips:
Try These Recipe Variations
- Add grilled tofu for extra protein
- Swap rice noodles for thicker bún
- Use king oyster mushrooms for meatier texture
- Add sautéed greens for more vegetables
Charred Lemongrass Mushroom & Scallion Oil Noodle Bowl
Equipment
- Cutting board & knife
- Mixing bowl
- Grill pan or skillet
- Small pot for scallion oil (optional)
Ingredients
- 8 ounces oyster mushrooms torn into large pieces
- 8 ounces shiitake mushrooms stems removed and caps sliced
- 2 tablespoons lemongrass finely minced
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon neutral oil
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 8 ounces rice vermicelli noodles cooked and rinsed
- 2 scallions thinly sliced
- 3 tablespoons neutral oil for scallion oil
- 3 tablespoons soy sauce for dressing
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 tablespoon water
- 1 teaspoon chili garlic sauce optional
Optional Toppings
- 1 cup pickled carrot and daikon
- 1 cup fresh herbs such as mint cilantro and Thai basil
- 1 cup sliced cucumber
- 2 tablespoons roasted peanuts crushed
- 2 tablespoons crispy shallots
Instructions
- Combine mushrooms with lemongrass garlic soy sauce oil sugar and black pepper and let marinate briefly.
- Heat a skillet over high heat and cook the mushrooms until charred on the edges and deeply browned.
- Make scallion oil by heating neutral oil until warm and pouring it over the sliced scallions.
- Whisk together soy sauce lime juice sugar water and chili garlic sauce to make the dressing.
- Assemble bowls with cooked noodles charred mushrooms and toppings.
- Spoon scallion oil over the noodles and drizzle with dressing.
Notes
- Use a very hot pan to achieve smoky char on the mushrooms.
- Any mushroom mix works including king oyster or cremini.
- Scallion oil can be made ahead and stored in the fridge.
- Serve with extra lime and herbs for brightness.
FAQ: Charred Lemongrass Mushroom & Scallion Oil Noodle Bowl
Can I use different mushrooms? Yes. Oyster, shiitake, king oyster, and cremini all work well and char beautifully.
Can this be made vegan? Yes. All components are naturally vegan as long as the dressing uses soy sauce instead of fish sauce.
Can I make the scallion oil ahead? Scallion oil stores well for several days in the refrigerator and can be used on noodles, rice, or vegetables.
Do I need to marinate the mushrooms? A short 5–10 minute marination helps the lemongrass and garlic cling to the mushrooms, but they will still char well without a long soak.
Can I serve this warm or cold? Both work. Warm noodles absorb scallion oil better, while chilled noodles make a refreshing summer bowl.
Mushrooms In Vietnamese Cooking
Mushrooms behave differently in Vietnamese cooking than they do in other recipes. They’re not used for “meatiness” alone—they’re chosen for texture, absorption, and how they carry seasoning. In Vietnamese cooking, you want mushrooms that caramelize well, hold their shape, and bring a warm, savory depth without turning watery.
Learn about the best mushroom varieties and how to use in Vietnamese cooking.
Shop Pantry Ingredients for Vietnamese Recipes
A few minimal Vietnamese essentials to keep on hand for fast, flavorful cooking.
- Top Choice: Red Boat Fish Sauce
- Cooking Curry: Madras Curry Powder
- Premium Options: Soy Sauce
- Simple Ingredients: Rice Vinegar
- Umami Flavor Boost: Oyster Sauce & Mushroom Seasoning
- Creamy Thickener: Coconut Milk
- Perfect Finishing Sauce: Maggi Seasoning
Shop Top Choice Equipment: Premium Pressure Cookers
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