Publised on 24/06/2024. Last Updated on 24/08/2024 by Richard
Deliciously balanced bun chay - my vegan take on a Vietnamese noodle salad. Packed with herbs, veggies, marinated tofu and crispy vegan spring rolls!
Bun chay, a vegan Vietnamese noodle salad, is one of my favourite things to cook (and eat obvs). It's colourful, fresh, and impossible to resist. Something about that perfect balance of crunchy vegetables, soft noodles, spicy tofu, and tangy dressing just makes me so bloomin happy. Imagine tucking into a dish so vibrant and full of texture, you momentarily forget you're not actually dining street-side in Hanoi. That's escapism baby!
The cool crunch of cucumber, the herby freshness of mint and coriander, the softness of vermicelli rice noodles, and the kick from the spicy lemongrass infused tofu, all lovingly drizzled with a homemade Nước Chảm dressing that's to die for. Have I convinced you yet? Good!
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❓What is Bun Chay (Bún Chay)?
Bun chay is a classic Vietnamese noodle salad, bursting with fresh veggies, herbs, and tofu, usually accompanied by a side of spring rolls for that extra crunch. The beauty of bun chay lies in its versatility and balance – sweet, salty, sour, and spicy elements all playing together in harmony. It’s the kind of dish that convinces you that maybe, just maybe, salads are the unsung heroes of the culinary world!
By default, bun chay is usually vegan, but that doesn't mean I didn't have my work cut out for me! I spent ages making sure the spices, marinades and dressings of this dish are perfectly balanced, to do justice to such a wonderful traditional meal!
🍛 Bun Chay Ingredients
Diving into bun chay requires a colourful array of ingredients, each bringing its own unique texture and flavour to the mix. Here’s what you’ll need:
- Vermicelli rice noodles, cooked and cooled
- A head of lettuce, torn into pieces
- A mix of fresh herbs like mint, coriander, and basil
- Carrot, finely julienned
- Cucumber, sliced
- Bean sprouts
- Vegetable spring rolls (use my recipe or store-bought), cooked
- Crushed peanuts and lime wedges, for garnish
- And of course, our star player, firm tofu, marinated in my soy lemongrass marinade
🔀 Ingredient Substitutions
Here's how to make this bun chay recipe your own!
- Tofu: Not a tofu fan? Swap it out for tempeh or seitan for your protein punch.
- Vegan Fish Sauce: If you can't find this, replace for tamari, soy sauce or coconut aminos!
- Noodles: Swap vermicelli for soba noodles for a nuttier flavour profile.
🥗 What's The Dressing on Bun Chay?
The dressing on bun chay, called Nước Chảm, is what ties everything together. Dissolve sugar in hot water, then stir in lime juice, vegan fish sauce, minced garlic, and finely sliced chili. This dressing is a game-changer – it's like that one friend who brings out the best in everyone at the party. Adjust the chili to how adventurous you're feeling spice-wise.
🍜 How To Make Lemongrass Tofu
This is one of my favourite tofu marinades and it's useful for loads of other dishes besides bun chay! You can find the full recipe for the marinade here, but the process is super simple. You'll just need to blend the ingredients together then leave the tofu to marinate! The tofu can be cooked in the marinade, which helps to pack in even more flavour!
🤷♀️ Bun Chay FAQs
A: Bun chay can be gluten-free, but it's all in the details. The main components, like rice noodles and fresh veggies, are naturally gluten-free. However, you've got to watch out for sneaky gluten in sauces, like soy sauce in the marinade or dressing. Swap in a gluten-free soy sauce or tamari, and you’re golden.
A: There are numerous brands of fish sauce on the market, most are found in Asian specialty supermarkets. My favourite brands are Longdan and Thai Taste, but these may not be available in your area. You can also make vegan fish sauce, like this one.
A: Yes, and I'd actually really recommend it. Prepping the veggies, herbs and noodles in advance then storing in an airtight container is super smart. You can even whip up the dressing and store in a sealed jar.
A: Sure! Try my Vegan Yaki Udon or my Spicy Peanut Noodles! You'll love em!
And that's it! My vegan bun chay recipe! You'll have already used my tofu marinades recipe and my spring rolls recipe, but if you love vegan vietnamese food, why not try my vegan banh mi recipe!?
Bun Chay (Vegan Vietnamese Noodle Salad)
Equipment
- non-stick pan
- small bowl
Ingredients
For the Tofu
- 200 g firm tofu drained and pressed to remove water
- 1 batch soy lemongrass marinade
For the Nước Chảm Dressing
- 60 ml hot water
- 1 tablespoon sugar
- 3 tablespoon lime juice
- 2 tablespoon vegan fish sauce
- 1 clove garlic finely minced
- 1 small chili finely sliced (adjust to taste)
For the Bun Chay
- 200 grams vermicelli rice noodles cooked and cooled in cold water
- 1 head lettuce torn
- Fresh herbs mint, coriander, basil
- 1 carrot finely julienned
- ½ cucumber sliced
- 100 g bean sprouts
- 6 vegetable spring rolls use this recipe or store-bought, cooked
- Crushed peanuts optional for garnish
- Lime wedges for serving
Instructions
To Make the Tofu
- Cut the tofu into bite-size pieces or strips. Combine with the soy lemongrass marinade, ensuring each piece is thoroughly coated. Let it marinate for at least 30 minutes to absorb the flavours.200 g firm tofu, 1 batch soy lemongrass marinade
- After marinating, cook the tofu in a non-stick pan over medium heat until golden brown on all sides, around 5 minutes. Alternatively cook in the air fryer or oven at 200 °C for 10 minutes. Set aside.
To Make the Nước Chảm Dressing
- In a small bowl, mix the hot water and sugar until the sugar is fully dissolved.60 ml hot water, 1 tablespoon sugar
- Add the remaining sauce ingredients to the sugar water. Stir well and set aside. Adjust the chili according to your spice preference.3 tablespoon lime juice, 2 tablespoon vegan fish sauce, 1 clove garlic, 1 small chili
To Assemble the Bún Chay
- Divide the cooked and cooled vermicelli noodles between two bowls. Add torn lettuce and a generous amount of fresh herbs (mint, coriander, basil) to each bowl.200 grams vermicelli rice noodles, 1 head lettuce, Fresh herbs
- Top with julienned carrot, sliced cucumber, and bean sprouts.1 carrot, ½ cucumber, 100 g bean sprouts
- Place the cooked tofu and halved vegetable spring rolls on top of the noodles and vegetables.6 vegetable spring rolls
- Drizzle the Nước Chảm dressing over each bowl. Garnish with crushed peanuts if desired and serve with lime wedges on the side.Crushed peanuts, Lime wedges
Sarah
I just got back from Vietnam and was craving this noodle salad. I made it with a few well informed substitutions that aligned with what I had (vegan oyster sauce, lemon zest not lemon grass, almonds not peanuts) and even so, the flavour was bang on. A great recipe, thank you for sharing this.
SD
So, so good! Loved the soy lemongrass tofu marinade & made spring rolls from your recipe link. I’ll be making this all the time!