Bun Chay (Vietnamese Vegetarian Noodle Salad) Recipe

Name: Bun Chay (Vietnamese Vegetarian Noodle Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Noodles; 4 ounces dried rice sticks or vermicelli; Tofu; 1/2 pound extra firm tofu; Vegetable oil; Greens; 1 1/2 cups shredded lettuce; 1 cup mung bean sprouts; 1/2 cup julienned cucumber; Large handful of mixed herbs, coarsely chopped or torn (basil, mint, cilantro; if available: rau ram or Vietnamese coriander, tia to or Vietnamese perilla); Sauce; 2 tablespoons fresh lime juice; 2 tablespoons soy sauce; 2 tablespoons sugar; 4 tablespoons water; 1 clove garlic, crushed; Garnish; 2 tablespoons peanuts, chopped

Servings: persons

Noodles
4 ounces dried rice sticks or vermicelli
Tofu
1/2 pound extra firm tofu
Vegetable oil
Greens
1 1/2 cups shredded lettuce
1 cup mung bean sprouts
1/2 cup julienned cucumber
Large handful of mixed herbs, coarsely chopped or torn (basil, mint, cilantro; if available: rau ram or Vietnamese coriander, tia to or Vietnamese perilla)
Sauce
2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 tablespoons sugar
4 tablespoons water
1 clove garlic, crushed
Garnish
2 tablespoons peanuts, chopped

1
For the noodles
2
Bring a large pot of water to a boil and add rice sticks. Stir and cook until noodles are white and tender but still firm, about 3-5 minutes. Drain in a colander and rinse under cold water, fluffing the noodles to separate the strands. Drain again completely.
3
For the tofu
4
Cut tofu into bite-size pieces and press between clean kitchen towels or paper towels to rid of excess water. Heat oil in a skillet and fry tofu until crispy and golden. Drain excess oil.
5
For the greens
6
Prepare the greens and set aside. (May be prepared ahead of time and kept in the refrigerator.)
7
For the sauce
8
In a small bowl, whisk together ingredients for sauce. Set aside. (May be prepared ahead of time kept in the refrigerator.)
9
To serve
10
Divide the noodles between two bowls. Arrange greens and tofu on top and garnish with peanuts. Just before eating, drizzle with sauce to taste and toss.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Noodles, 4 ounces dried rice sticks or vermicelli, Tofu, 1/2 pound extra firm tofu, and more.

Yes, Bun Chay (Vietnamese Vegetarian Noodle Salad) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bun Chay (Vietnamese Vegetarian Noodle Salad)

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