Bún Chay (Vegan Vietnamese Noodle Salad)

This herbaceous, flavor-packed vegan Vietnamese noodle salad (bún chay) recipe is so, so satisfying.

We’re talking about a big bowl of goodness packed with tender vermicelli noodles, vibrant, raw vegetables, crunchy peanuts, heaps of fresh herbs, and a tangy-salty-spicy dressing.

Here’s why you’ll love this salad:

• It’s bright, fresh, herbaceous, tangy, crunchy, spicy, salty, citrusy, healthy, and oh, so satisfying.
• It’s perfect for a brunch, lunch, dinner, a summer picnic, or a midnight snack — it really doesn’t matter. It’s delicious any time, day or night.
• It’s naturally vegan and is best served cold, so you can prep the dressing and veggies ahead of time if needed.

What Is Bún Chay?

Bún chay is a typical Vietnamese dish usually made up of white rice vermicelli noodles, lots of herbs, veggies, and a tangy dressing.

And just so you know, in Vietnamese, bún means noodle, and chay means vegetarian.

Ingredients You’ll Need

I don’t even know where to start with this bún chay recipe. I have entirely too many good things to say about it, so I may as well start with the obvious: the ingredients.

• White rice vermicelli noodles. It wouldn’t be bún chay without the noodles!
• Fresh vegetables. Think carrots, cucumbers, red bell peppers, radishes, bean sprouts, and romaine lettuce.
• Fresh herbs. The blend of basil, mint, and cilantro adds so much freshness and flavor to the salad.
• Peanuts. The perfect crunchy garnish for this veggie-packed salad.
• Dressing. The tangy, spicy, salty dressing is made by combining rice vinegar, lime juice, sriracha, freshly grated lemongrass, vegan fish sauce, and sugar.

Oh, so much goodness in one bowl.

How to Make Vietnamese Bún Chay

Another thing I love about this Vietnamese rice noodle salad recipe is how fast and easy it is to throw together.

It’s just five simple steps:

1. Stir together the dressing. A small bowl and a fork are all you need to whisk together the simple dressing.
2. Cook those noodles. Vermicelli noodles typically cook in 3 minutes or less. Take care to drain and rinse them under cold tap water to prevent them from overcooking.
3. Chop up the veggies, herbs, and peanuts. You can do this step in advance and refrigerate the veggies and herbs in separate containers until you’re ready to combine and serve.
4. Toss it all together. Grab a large bowl so you have plenty of room to coat the noodles and veggies in the dressing.
5. Enjoy every last morsel. Go on and pair your salad with a few fresh spring rolls dunked in peanut sauce. You know you want to.

Recipe Variations

• Add protein. I like to use firm or extra firm tofu that’s been crisped up in an oiled skillet.
• Play around with textures. I’ve shared my favorite ways to prep the veggies in the recipe card below. You’re welcome to slice the carrots instead of grating them, chop the bell pepper instead of slicing it, etc.
• Swap the vermicelli rice noodles. White vermicelli noodles are traditional in Vietnamese bún chay, but brown rice vermicelli noodles also work.
• Swap the sugar. Use an equal amount of pure maple syrup in place of the granulated sugar to keep this dish refined sugar-free, noting that the flavor profile will change.

Make-Ahead Instructions

Once the veggies have been tossed with the cooked rice noodles and tangy dressing, you’ll need to devour the crispy, crunchy Vietnamese salad right away.

You can prep a few things in advance, though.

• Dressing. Whisk together the dressing and refrigerate it for up to 5 days.
• Veggies. Chop, grate, and slice the veggies as instructed. Then, refrigerate in airtight containers for up to 4 days.
• Herbs. Tend to wilt quickly once chopped, so keep them whole until ready to use.
• Rice noodles. Don’t keep well in the fridge, so it’s best to cook these just before assembling the salad.

Into Asian-inspired vegan recipes? Check out my Authentic Thai Vegan Larb, Vegan Black Pepper Stir-Fry, and Vegan Gado Gado Salad.

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