When my husband saw this on the counter, he mistook it for the caramelized porky crumbles. Yes, they look alike, but these crumbles are vegan, with a citrusy and spicy edge. Tempeh isn’t a Viet ingredient, but I’ve used it in banh mi, pho, and here to mimic meat. When crumbled into small pieces in this recipe, tempeh absorbs the seasonings well and fries up nicely. Whether made from meat or tempeh, these sorts of crumbles are used the same way—to mix into and season rice, kind of like a condiment. Add a side of radish and carrot pickle for refreshing crunch and tang. The crumbles will keep, covered, in the refrigerator, for up to 3 days (though they never last long in my house) and are good scooped up with tortilla chips.

　　This recipe was excerpted from 'Vietnamese Food Any Day' by Andrea Nguyen. Buy the full book on Amazon. See more of our all-time favorite recipes from Andrea Nguyen →

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What you’ll need

　　Chevron

　　Chevron

　　Mini Food Processor

　　$60 $55 At Amazon

　　Bragg Liquid Aminos

　　$10 At Amazon

　　Toasted Sesame Seeds

　　$11 At Amazon

　　

Ingredients

Serves 4

　　½ cup coarsely chopped lemongrass (from 2 large stalks)

　　1½ Tbsp. coarsely chopped garlic

　　¼ cup coarsely chopped shallot

　　Rounded 1 Tbsp. sugar

　　1 Tbsp. sriracha, plus more for serving

　　2 Tbsp. Bragg Liquid Aminos, Maggi Seasoning sauce, or soy sauce

　　¼ cup water

　　Brimming 3 Tbsp. canola or other neutral oil

　　8 ounces tempeh, broken into thumbnail-size chunks

　　1 tsp. raw or toasted sesame seeds (optional)

　　2 green onions, green part only, cut into rings

　　Fine sea salt

　　1 small English or 2 Persian cucumbers, thinly sliced (optional)

　　

Step 1

In a small food processor, whirl the lemongrass to finely chop. Add the garlic and shallot and process until everything is minced, pausing to scrape down the sides as needed; set aside. (If you don’t have a small food processor, grate the lemongrass stalks and mince the garlic and shallot.) In a small bowl, mix together the sugar, sriracha, Bragg Liquid Aminos, and water. Set the seasoning liquid aside.

　　

Step 2

In a large skillet over medium heat, warm the canola oil. Add the lemongrass mixture and cook, stirring, for about 1 minute, until fragrant and no longer raw smelling. Add the tempeh and seasoning liquid, turn the heat to medium-high, and let the mixture bubble and fry for about 10 minutes. At first, press on the tempeh to break it into smaller pieces (ideally, separate into individual soybeans) to maximize flavor and crisping. When satisfied, leave the tempeh to sizzle, giving it an occasional stir and then spreading it out to cover the bottom of the pan so it cooks evenly.

　　

Step 3

Toward the end of the 10 minutes, when some of the tempeh is golden brown, add the sesame seeds (if using) and cook, stirring frequently, for about 2 minutes longer to brown the tempeh further. The mixture will feel lighter under the weight of your spatula. When most of the tempeh is golden brown, remove from the heat, stir in the green onions, and let rest for 5 minutes to deepen in flavor. Taste and, if needed, add salt, a pinch at a time.

　　

Step 4

Serve the tempeh warm or at room temperature, with the cucumber, if desired. If diners want more heat, pass additional sriracha.

　　Cooks' Note

　　For the best flavor, use old-school all-soybean tempeh, such as Westsoy and Lightlife brands, available at many health food markets; tempeh made with grains lack the umami depth of the traditional kind. When fresh lemongrass is unavailable, substitute 3 to 4 tablespoons lemongrass paste.

　　Excerpted from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors © 2019 by Andrea Nguyen. Photography © 2019 by Aubrie Pick. Reproduced by permission of Ten Speed Press, an imprint of Penguin Random House. All rights reserved.Buy the full book from Amazon.