Vegan Bún Chay Recipe (Vietnamese Noodle Salad Recipe)

Print Recipe

4.47 from 210 votes

Vegan Bún Chay Recipe (Vietnamese Noodle Salad Recipe)

This Vegan Bún Chay Vietnamese noodle salad recipe is a delicious and healthy dish you can make in 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Salad

Cuisine: Vietnamese

Diet: Dairy Free, Vegan, Vegetarian

Servings: servings

Calories: 654kcal

Author: Linda

Equipment

Ingredients

For the Dressing

1/4 cup rice vinegar
3 tablespoons lime juice
3 tablespoons coconut or date sugar*
2 tablespoons mushroom soy sauce or low-sodium soy sauce
2 tablespoons freshly grated lemongrass white part only
1 clove garlic grated
1 to 2 bird's eye chilies sliced (optional)
2 to 3 dashes Maggi seasoning
1 tablespoon water

For the Bún Chay

8 ounces thin rice noodles vermicelli-style
2 carrots julienned
1 large bell pepper orange, yellow, or red, thinly sliced
1 cup English cucumber half moons
1 cup cilantro stems and leaves remove tough stem ends if desired
1 cup Thai basil leaves
1 cup mint leaves
1 cup chopped peanuts
Lime wedges for serving optional

For the Caramelized Tofu

1 tablespoon peanut oil
14 ounces firm tofu sliced into bite-sized rectangles
2 teaspoons mushroom soy sauce or low sodium soy-sauce
1 tablespoon sesame oil
1 tablespoon coconut or date sugar

Instructions

Set a large pot of water on the stove to boil for cooking the noodles.
While the water is heating, whisk the dressing ingredients together in a small bowl. Set aside to infuse.
After the water boils, cook the noodles according to the package directions; then rinse with cold water, drain well, and divide into four serving bowls.
Heat one tablespoon of peanut oil in a large skillet set over medium heat. Add the tofu pieces and fry until golden brown, about 5 to 7 minutes on each side.
While the tofu is frying, stir the mushroom soy sauce, sesame oil, and sugar together in a small bowl until the sugar has dissolved.
Once you brown the tofu, pour this mixture into the pan. Allow the sauce to cook for 1 to 2 minutes until it begins to thicken. Flip the tofu to ensure the sauce coats and sticks to each side. Cook for another minute or so until the tofu caramelizes and becomes sticky. Transfer the tofu to the noodle bowls.
Top the noodle bowls with julienned carrot, sliced bell pepper, cucumber half moons, herbs, and peanuts.
Pour a quarter of the prepared dressing over each bowl. Serve immediately.

Video

Notes

Storage Info:

For this Vietnamese Noodle Salad, store the components separately in airtight containers in the refrigerator. The dressed salad stays fresh for up to 2 days, but it's best enjoyed fresh for optimal texture. Unfortunately, freezing is not recommended, as it will significantly diminish the quality and texture of the ingredients, especially the noodles and fresh vegetables. If you need to reheat the tofu, do so gently in a skillet over medium heat until it's warmed through, but be mindful that reheating may alter its texture.

Nutrition