Vegan Bun Chay (Vietnamese Noodle Salad)

In need of a healthy 30-minute meal? Look no further than this Vegan Bún Chay noodle salad!


For the Dressing

  • 1/4 cup rice vinegar
  • 3 tablespoons lime juice
  • 3 tablespoons coconut or date sugar*
  • 2 tablespoons mushroom soy sauce (or vegan fish 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 (optional)
  • 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 vegan fish sauce , or low-sodium soy sauce)
  • 1 tablespoon sesame oil
  • 1 tablespoon coconut or date sugar


  1. Set a large pot of water on the stove to boil. Whisk the dressing ingredients together in a small bowl. Set aside to infuse.
  2. Cook the noodles according to package directions; rinse with cold water, drain well, then divide into four serving bowls.
  3. Get full recipe==>>

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