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4.5 from 621 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 Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 654 kcal
Course: Salad
Cuisine: Vietnamese

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

    Cup of Yum
  1. Set a large pot of water on the stove to boil for cooking the noodles.
  2. While the water is heating, whisk the dressing ingredients together in a small bowl. Set aside to infuse.
  3. 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.
  4. 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.
  5. While the tofu is frying, stir the mushroom soy sauce, sesame oil, and sugar together in a small bowl until the sugar has dissolved.
  6. 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.
  7. Top the noodle bowls with julienned carrot, sliced bell pepper, cucumber half moons, herbs, and peanuts.
  8. Pour a quarter of the prepared dressing over each bowl. Serve immediately.

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 Information

Serving 1serving Calories 654kcal (33%) Carbohydrates 77g (26%) Protein 23g (46%) Fat 30g (46%) Saturated Fat 5g (25%) Polyunsaturated Fat 12g Monounsaturated Fat 12g Sodium 548mg (23%) Potassium 697mg (20%) Fiber 8g (32%) Sugar 12g (24%) Vitamin A 7231IU (145%) Vitamin C 66mg (73%) Calcium 240mg (24%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 654

% 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.