Vegan Bún Chay: Vietnamese Noodle Salad with Fresh Herbs and Tangy Dressing
This bún chay recipe couldn’t be more 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
Ingredients
Scale
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)
Instructions
- 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.