Fresh and Easy Vietnamese Noodle Salad (Vegan Bún Chay) (2024)

Hey there, foodie friends! Let me spill the beans on my absolute obsession lately—Vietnamese Noodle Salad. We’re talking a mix of fresh herbs, crunchy veggies, and these silky noodles that just bring it all together. Trust me, it’s become my go-to when I need a burst of tasty goodness. Toss it all up with a zingy dressing, and boom! You’ve got a Vietnamese Noodle Salad that’s light, refreshing, and seriously addictive. If you want more Vietnamese culinary delights, consider trying Vietnamese Pepper Pork in 15 Minutes, Skinny Vietnamese Steak Salad, and Vietnamese Vermicelli Bowl (“Bun”).

Since I made this at home, I was able to keep the dressing/seasoning vegan by using mushroom soy sauce instead of fish sauce. Most of the places around here call this dish “bun chay”. Although I’ve also seen it called Vietnamese rice noodle salad, Vietnamese vermicelli noodle salad, Vietnamese bun recipe, bun Vietnamese salad, Vietnamese noodle salad, and about a thousand other things.

Reasons to Love This Noodle Salad

• Packed with fresh vegetables and lean proteins, it’s a fresh and healthy nutritious choice that doesn’t compromise on flavor.
• Packed with fresh vegetables and lean proteins, it’s a fresh and healthy nutritious choice that doesn’t compromise on flavor. If you love veggies, you can explore another Vietnamese dish, my Vietnamese Chicken and Cabbage Salad recipe.
• It has the perfect blend of sweet, sour, salty, and spicy flavors.
• Suitable as a light lunch, side dish, or customizable main course, Vietnamese Noodle Salad is a versatile meal that caters to various meal preferences.
• The combination of soft noodles, crunchy vegetables, and chewy proteins offers a satisfying and diverse texture in every bite.

Recipe Ingredients

• Thin Rice Noodles (Vermicelli-style): These serve as the base of the salad which provides a soft and delicate texture.
• Carrots: Julienned carrots add a sweet and crunchy element to the salad.
• Bell Pepper: Thinly sliced bell pepper contributes a crisp texture and vibrant color.
• Cucumber: English cucumber half moons bring a refreshing and juicy crunch.
• Herbs (Cilantro, Thai Basil, Mint Leaves): These herbs add a burst of fresh, aromatic flavors that are essential to the salad’s flavor.

See the recipe card for full information on ingredients and quantities.

Variations

• Brown Rice Noodles: Swap the thin rice noodles with brown rice noodles for a whole grain option that maintains the texture and complements the salad’s flavors.
• Maple Syrup for Sugar: Replace coconut or date sugar in the dressing with maple syrup for a natural sweetener that blends seamlessly.
• Tamari for Mushroom Soy Sauce: Use tamari instead of mushroom soy sauce for a gluten-free alternative that keeps the umami flavor intact.
• Almonds for Peanuts: Substitute chopped almonds for peanuts to add a different nutty crunch without altering the overall taste profile.
• Lime Zest in Dressing: Add a bit of lime zest to the dressing for an extra citrusy zing, enhancing the existing lime juice component.

Step #2: While the water is heating, whisk the dressing ingredients together in a small bowl. Set aside to infuse.

Step #4: Heat one tablespoon of peanut oil in a large skillet set over medium heat. Add the tofu pieces and fry until golden brown, about 5 to 7 minutes on each side.

Step #6: Once you brown the tofu, pour this mixture into the pan. Allow the sauce to cook for 1 to 2 minutes until it begins to thicken. Flip the tofu to ensure the sauce coats and sticks to each side. Cook for another minute or so until the tofu caramelizes and becomes sticky. Transfer the tofu to the noodle bowls.

Step #7: Top the noodle bowls with julienned carrot, sliced bell pepper, cucumber half moons, herbs, and peanuts.

Step #8: Pour a quarter of the prepared dressing over each bowl. Serve immediately.

Expert Tips

• Don’t Overcrowd the Pan: When frying or sautéing, avoid overcrowding the pan to ensure even cooking and proper browning.
• Control Heat Wisely: Understand your heat sources; sometimes a low and slow approach is better than high heat.

Frequently Asked Questions

Storage Info

For this Vietnamese Noodle Salad, store the components separately in airtight containers in the refrigerator. The dressed salad stays fresh for up to 2 days, but it’s best enjoyed fresh for optimal texture. Unfortunately, freezing is not recommended, as it will significantly diminish the quality and texture of the ingredients, especially the noodles and fresh vegetables. If you need to reheat the tofu, do so gently in a skillet over medium heat until it’s warmed through, but be mindful that reheating may alter its texture.

More Yummy Vegan Recipes to Check Out

• Hoisin Tofu Stir Fry with Peppers and Carrots
• Roasted Plantain and Sweet Potato Tostadas
• General Tso Cauliflower
• Sesame Orange Tofu Stir Fry
• Vegan Mushroom Stroganoff
• Thai Red Curry (Vegan)
• Southern Style Vegan Black Eyed Peas