Vegan Bún Chay (Vietnamese Noodle Salad)

This Bún Chay (pronounced “boon chai”) recipe is my take on a Vietnamese noodle salad. It has fresh veggies, herbs, and tofu, topped with a simple dressing and crushed peanuts.

Bún chay is a colorful collection of flavors and textures that proves healthy eating can be both delicious and exciting. Ready in just 30 minutes, this dish is typically served at room temperature or slightly chilled, making it a great meal for warmer weather.

Origins of Bún Chay

Bún chay, which translates to “vegetarian vermicelli” in Vietnamese, is a refreshing cold rice noodle salad. The term “bún” refers to the rice noodles, while “chay” indicates its vegetarian nature.

Rooted in Vietnamese Buddhist vegetarian cuisine, traditional bún chay is often naturally vegan, as this culinary tradition tends to exclude all animal products. However, some variations might incorporate dairy, honey, or, most commonly, fish sauce.

Accessible ingredients: I try to use everyday ingredients that are easy to find, and this noodle salad is no exception. Rather than using ingredients that you can only find in specialty stores or online, this dish is my take on a popular Vietnamese cold noodle salad with minimal fuss.

Step-by-Step Instructions

Variations

If you don’t have certain ingredients on hand or would prefer a different flavor, here are a few substitutes that can be made.

Tamari Tofu swapped for Lemongrass Tofu

If you have a bit more time on your hands and want to take this dish to the next level, you can swap the simple pan-fried tamari tofu for this lemongrass tofu recipe.

The flavors will be more traditional for this dish if you use lemongrass tofu.

Tofu swapped for Spring Rolls

On the topic of tofu, you can swap it for (or add) vegetable spring rolls. They’re easy to find in the freezer aisle of supermarkets.

Just double-check that the packet says vegan, and you’re good to go! Once baked or fried, slice them up and enjoy the crispiness that spring rolls give this salad.

Mix up the Fresh Herbs

To keep it simple, I’ve used two common herbs in this dish – coriander/cilantro and mint. If you want a more traditional approach, use Vietnamese mint instead of regular mint. You can also add Thai basil for a fuller and fresher flavor to the bowl.

Vegetables

I didn’t suggest any veggie swaps because they’re really the best ones for this salad. You can add pickled veggies (like radish, daikon, and carrot) and fresh mung bean sprouts to the bowl if you have them on hand. Otherwise, keep the rest the same.

TIP: Chop all the ingredients so it’s easy to get a little of everything in each mouthful.

The Dressing swapped for Vietnamese Dipping Sauce or Peanut Sauce

I like the sweet and punchy flavors that this dressing brings to this salad, but a store-bought (or homemade) Vietnamese dipping sauce will work great as well. Just ensure it’s vegan, as many of them will use fish sauce. The dipping sauce is a great substitute if you swap the tofu for spring rolls.

The other option for a less authentic version is my peanut sauce if you’d like something creamier.

I haven’t tried the above alternatives, so I’m making these suggestions based on what I think would work well.

Why I Didn’t Use Vegan Fish Sauce

In my experimentation with the dressing, I tested various vegan fish sauce brands but found the flavors were too inconsistent. I ultimately decided against using them, preferring the dressing I’ve used flavor profile.

I also tried substituting tamari for fish sauce in different quantities. However, I discovered that combining tamari and sea salt gave the best results.

Tamari alone can be overpowering, so adding sea salt provided the necessary salty kick and a richer, more umami flavor. You can also swap out the tamari for soy sauce. I wanted to make this recipe gluten-free, so tamari was the better option.

I encourage you to adjust the dressing to your taste preferences. I prefer this salad dressing to be sweeter with milder heat, so I use less spicy chili. If you enjoy more heat, substituting with a Bird’s Eye (Thai) chili is an option.

TIP: For a more authentic preparation, use a mortar and pestle to create a paste with salt, sugar, chili, and garlic. I opted for hand-chopping to make the recipe more accessible.

Start with the base dressing as listed in the recipe, then adjust the flavors to suit your palate.

Storage

You can make all the components of this dish ahead of time and store it in an airtight container in the fridge, keeping the dressing separate. When you’re ready to eat, pour the dressing over the top and enjoy.

Keep in mind that herbs and salad greens can wilt if stored for too long. I would consume it within 2-3 days.

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