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!
In a bowl, stir together the rice vinegar, lime juice, sriracha, sugar, lemongrass, and fish sauce. Set aside.
Cook noodles according to package instructions. Strain and rinse under cold water until noodles are lukewarm.
Prepare the vegetables, herbs, and peanuts.
In a bowl, toss together the dressing, noodles, vegetables, herbs, and peanuts.
Serve, and if desired, garnish with lime wedges, sriracha, red pepper flakes, and/or extra peanuts.
For the dressing, grated lemongrass is optional.
For vegan bún chay, omit fish sauce from the dressing and use salt to taste instead.