This Vegan Bún Chay Vietnamese noodle salad recipe is a delicious and healthy dish you can make in 30 minutes.
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Guys, I’m officially over winter. I refuse to accept any more crappy weather.
But that doesn’t have to mean that I have to keep eating soups, stews, and casseroles, right?
I want to eat things that are fresh, and green, and raw, and filled with interesting textures! I have NEEDS.
Needs like this vegan Vietnamese salad bowl. Swoon.
This Vietnamese vermicelli salad has tender rice noodles, caramelized tofu, raw vegetables, and lots of crunchy peanuts. The whole thing is topped with fresh herbs (cilantro + basil + mint) and a tangy-salty dressing.
I decided it was high time I made a vegan Vietnamese noodle bowl the way I wanted it!
Đọc thêm: Đề xuất Chân Gà Nướng Muối Ớt
Instead of greasy, deep-fried tofu I wanted mine to be sticky-sweet and caramelized.
Rather than two sprigs of limp herbs, I wanted handfuls of fresh Thai basil, mint leaves, and cilantro.
In lieu of a few stray slices of cucumber, I prefer a Vietnamese bun salad loaded with colorful veggies!
Now, that’s what I’m talking about.
Since I made this at home, I was able to keep the dressing/seasoning vegan by using mushroom soy sauce instead of fish sauce.
One quick note: 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 so for the sake of argument let’s just refer to it as a Vietnamese cold noodle salad.
Just looking at these pictures is giving me a serious craving! I think it’s time I make my way to the kitchen and properly welcome myself home.
How to Make Vietnamese Noodle Salad
Set a large pot of water on the stove to boil. Assemble the ingredients for the dressing.
Whisk the Vietnamese noodle salad dressing ingredients together in a small bowl. Set aside to infuse.
Nên xem: Tổng hợp Cách làm gỏi vịt bắp cải giòn ngon tươi mát ăn là “ghiền”
Cook the noodles according to package directions; rinse with cold water, drain well, then divide into four serving bowls.
Assemble the ingredients for the caramelized tofu.
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 both sides.
While the tofu is frying, stir the mushroom soy sauce, sesame oil, and sugar together in a small bowl until the sugar has dissolved.
Once the tofu is browned, pour this mixture into the pan. Allow the sauce to cook in the pan 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 is caramelized and sticky. Transfer the tofu to the noodle bowls.
Top the noodle bowls with julienned carrot, sliced bell pepper, cucumber half moons, herbs, and peanuts.
Pour a quarter of the prepared dressing over each bowl.
Serve and enjoy!
Here’s the Recipe!
March 29, 2017 | Last Updated on March 9, 2021 by Linda