Lately, I’ve been obsessing over Vietnamese food. Hard.
Between planning our month-long journey through Vietnam, constantly rotating between the two amazing Vietnamese cafes near my house, and making my spring rolls as often as possible, I still can’t get enough of anything and everything Vietnamese.
So that’s where my herbaceous, flavor-packed vegan Vietnamese noodle salad (bún chay) recipe comes into play.
And it is so, so satisfying.
We’re talking about a big bowl of goodness: tender vermicelli noodles, vibrant, raw vegetables, crunchy peanuts, heaps of fresh herbs, and a tangy-salty-spicy dressing. It’s pretty much the most delicious noodle salad you could hope for.
Guys, this super healthy, plant-based bún chay recipe is going to change your life. (And become a weekly craving.)
Are you ready?
If you haven’t met bún chay yet, then it’s time that you two get acquainted.
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.
My Bún Chay Recipe
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.
First of all, it wouldn’t be bún chay without white rice vermicelli noodles, now would it?
This Vietnamese noodle salad recipe also calls for lots of fresh vegetables and herbs. Think carrots, cucumbers, red bell peppers, radishes, bean sprouts, romaine lettuce, basil, mint, and cilantro. Talk about a nutrient-packed meal!
And that tangy, spicy, salty dressing? Well, it’s rice vinegar, lime juice, sriracha, freshly grated lemongrass, vegan fish sauce, and sugar.
Oh, so much goodness.
Another thing I love about this bún chay recipe is how fast and easy it is to throw together.
It’s just five simple steps. 1) Stir together the dressing. 2) Cook those noodles. 3) Chop up the veggies, herbs, and peanuts. 4) Toss it all together. 5) Enjoy every last morsel.
Plus, I always have every single ingredient necessary to make this bún chay recipe in our pantry, fridge, and herb garden.
When all else fails, I can count on the fact that my delicious bún chay is never more than thirty minutes away.
Bún Chay: Vietnamese Noodle Salad
Bright, fresh, herbaceous, tangy, crunchy, spicy, salty, citrusy, healthy, and oh, so satisfying. These are a few of the words that come to mind when I think about this bún chay recipe.
No matter what, I promise that this bún chay recipe won’t disappoint. 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.
If there’s one thing in life that I’m absolutely sure of, it’s that you are going to love this bún chay recipe.Print
Vegan Bún Chay: Vietnamese Noodle Salad with Fresh Herbs and Tangy Dressing
This bún chay recipe couldn’t be more healthy or satisfying. Full of tender noodles, fresh vegetables, vibrant herbs, and a zingy dressing, you will love this Vietnamese noodle salad. It’s bright, fresh, tangy, spicy, citrusy, crunchy, herbaceous, and absolutely delicious. Plus, it’s quick and easy to make, and it’s vegan!
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 minutes
- Yield: 4 people 1x
- Category: Salad
- Method: Chop & Toss
- Cuisine: Vietnamese
- Diet: Vegan
For the dressing:
- 1/4 cup rice vinegar
- 1 tbsp lime juice
- 1 tbsp sriracha
- 1/2 tsp sugar
- 1/2 tsp lemongrass (grated)
- 1/4 tsp vegan fish sauce (or regular)
For the bún chay:
- 1 package white rice vermicelli noodles (cooked according to package directions)
- 2 cups romaine lettuce (roughly chopped)
- 2 Persian cucumbers (halved and sliced)
- 2 carrots (grated)
- 2 radishes (halved and sliced)
- 1/2 red bell pepper (sliced)
- 1 cup bean sprouts
- 1 cup basil (Thai or regular) (roughly chopped)
- 1 cup mint (roughly chopped)
- 1 cup cilantro (roughly chopped)
- 1 cup peanuts (roughly chopped)
- In a bowl, stir together the rice vinegar, lime juice, sriracha, sugar, lemongrass, and vegan fish sauce. Set aside.
- Cook noodles according to package instructions. Strain and rinse under cold water until noodles are lukewarm.
- Prepare the vegetables, herbs, and peanuts.
- In a bowl, toss together the dressing, noodles, vegetables, herbs, and peanuts.
- Serve, and if desired, garnish with lime wedges, sriracha, red pepper flakes, and/or extra peanuts.
Keywords: Vietnamese noodle salad, vegan Vietnamese noodle salad, vegan bun salad, bun chay
Did you try our bún chay recipe? Let us know what you thought in the comments below. Make sure to tag us in your bún chay photos on social media with @maddysavenue so we can see!
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Vietnamese food is so unique. When I got to Vietnam in 2015 I was a bit shocked and had to adjust to the food, so I did not try loads of dishes..which I regretted as soon as I got back home.
I did try bun cha and it was pretty tasty :)
Maddy & Mauricio says
Oh no! What a bummer… Vietnamese food is incredible. Well at least you tried the bún cha!
Alberto Rivera says
LOVE this salad. It has texture, tang, & crunch. My husband wants me to add it to our dinner rotation. I think it would be good with shrimp too.
Maddy Cornelius says
So tangy, so yummy! Glad you two love this salad. Thanks for reviewing!
I love love love this salad. It’s so fresh and satisfying.
Maddy Cornelius says
So glad to hear that! Thank you for your review :)