Vegan Bún Chay: Vietnamese Noodle Salad with Fresh Herbs and Tangy Dressing

Quick and easy Vietnamese noodle salad

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5 from 2 reviews

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!



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)


  1. In a bowl, stir together the rice vinegar, lime juice, sriracha, sugar, lemongrass, and vegan fish sauce. Set aside.
  2. Cook noodles according to package instructions. Strain and rinse under cold water until noodles are lukewarm.
  3. Prepare the vegetables, herbs, and peanuts.
  4. In a bowl, toss together the dressing, noodles, vegetables, herbs, and peanuts.
  5. Serve, and if desired, garnish with lime wedges, sriracha, red pepper flakes, and/or extra peanuts.

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