Vegan Bún Chay Recipe (Vietnamese Noodle Salad Recipe)
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
654 kcal
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Course
Salad
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Cuisine
Vietnamese
Vegan Bún Chay Recipe (Vietnamese Noodle Salad Recipe)
Description
The recipe includes a dressing made from rice vinegar, lime juice, coconut sugar, mushroom soy sauce, grated lemongrass, garlic, and optional bird's eye chilies and Maggi seasoning. This dressing is whisked together and allowed to infuse while preparing the rest of the dish. Thin rice vermicelli noodles are cooked, rinsed with cold water, and divided into serving bowls.
Firm tofu is sliced and pan-fried in peanut oil until golden. It is then coated with a sauce mixture of mushroom soy sauce, sesame oil, and coconut sugar that caramelizes slightly as it cooks, giving the tofu a glossy, sticky exterior. The tofu is placed over the noodles, which are then topped with julienned carrots, sliced bell peppers, cucumber half moons, and a vibrant mix of cilantro, Thai basil, and mint leaves. Chopped peanuts add nutty crunch, and lime wedges can be served on the side for an extra burst of citrus.
This salad combines fresh herbs and vegetables with the sweet-savory tofu and bright dressing, offering multiple textures and layers of flavor. It is best served fresh but components can be stored separately for up to two days. Avoid freezing to maintain texture. Reheat tofu gently if needed.
Ingredients
For the Dressing
- 1/4 cup rice vinegar
- 3 tablespoons lime juice
- 3 tablespoons coconut sugar or date sugar
- 2 tablespoons mushroom soy sauce or low-sodium soy sauce
- 2 tablespoons lemongrass white part only, freshly grated
- 1 clove garlic grated
- 1 to 2 bird's eye chilies sliced (optional)
- Maggi seasoning 2 to 3 dashes
- 1 tablespoon water
For the Bún Chay
- 8 ounces thin rice noodles vermicelli-style
- 2 carrot julienned
- 1 bell pepper orange, yellow, or red, thinly sliced, large
- 1 cup cucumber English variety, sliced into half moons
- 1 cup cilantro remove tough stem ends if desired, stems and leaves
- 1 cup basil leaves Thai variety
- 1 cup mint leaves
- 1 cup peanut chopped
- lime optional, wedges for serving
For the Caramelized Tofu
- 1 tablespoon peanut oil
- 14 ounces tofu sliced into bite-sized rectangles, firm
- 2 teaspoons mushroom soy sauce or low sodium soy-sauce
- 1 tablespoon sesame oil
- 1 tablespoon coconut sugar 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.
Notes
- Store noodles, vegetables, dressing, and tofu separately in airtight containers for up to 2 days to maintain freshness.
- Freezing is not recommended as it alters noodle and vegetable texture.
- Reheat caramelized tofu gently in a skillet over medium heat to preserve its texture and glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 654 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 654kcal | 33% |
| Carbohydrates | 77g | 26% |
| Protein | 23g | 46% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 548mg | 23% |
| Potassium | 697mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 7231IU | 145% |
| Vitamin C | 66mg | 73% |
| Calcium | 240mg | 24% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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