Go Back
–+ servings
vegan bun chay
Print Recipe
No ratings yet

Bun Chay (Vegan Vietnamese Noodle Salad)

Deliciously balanced bun chay - my vegan take on a Vietnamese noodle salad. Packed with herbs, veggies, marinated tofu and crispy vegan spring rolls!
Prep Time5 minutes
Cook Time5 minutes
Marinating Time30 minutes
Total Time40 minutes
Course: Lunch, Main Course, Salad
Cuisine: All, Vietnamese
Servings: 2
Calories: 532kcal
Author: Richard Makin

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
Metric - US Customary

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

Nutrition

Calories: 532kcal | Carbohydrates: 104g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 1629mg | Potassium: 582mg | Fiber: 6g | Sugar: 13g | Vitamin A: 7873IU | Vitamin C: 21mg | Calcium: 212mg | Iron: 4mg