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In need of a delicious Vietnamese meal? Then this bún chay is for you. This vegetarian bún chay recipe is absolutely delicious. Bright, fresh, crunchy, tangy, spicy, and herbaceous, you will love this Vietnamese noodle salad. Full of fresh vegetables, vibrant herbs, and a zingy dressing, this bún chay couldn't be more healthy or satisfying. Plus, it's easy to make, and you can easily make this recipe vegan, or add proteins of your choice. Yum!

Vegetarian Bún Chay: Vietnamese Noodle Salad with Fresh Herbs and Tangy Dressing

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! 

Servings 4 people

Ingredients

For the dressing:

  • 1/4 cup rice vinegar
  • 1 tbsp lime juice
  • 1 tbsp sriracha
  • 1/2 tsp sugar
  • 1/2 tsp lemongrass grated
  • 1/4 tsp fish sauce

For the bún chay:

  • 1 package white rice vermicelli noodles cooked according to package directions
  • 2 cups romaine lettuce roughly chopped
  • 2 Persian cucumbers halved and sliced
  • 2 carrots grated
  • 2 radishes halved and sliced
  • 1/2 red bell pepper sliced
  • 1 cup bean sprouts
  • 1 cup basil (thai or regular) roughly chopped
  • 1 cup mint roughly chopped
  • 1 cup cilantro roughly chopped
  • 1 cup peanuts roughly chopped

Instructions

  1. In a bowl, stir together the rice vinegar, lime juice, sriracha, sugar, lemongrass, and fish sauce. Set aside. 

  2. Cook noodles according to package instructions. Strain and rinse under cold water until noodles are lukewarm. 

  3. Prepare the vegetables, herbs, and peanuts.

  4. In a bowl, toss together the dressing, noodles, vegetables, herbs, and peanuts. 

  5. Serve, and if desired, garnish with lime wedges, sriracha, red pepper flakes, and/or extra peanuts. 

Recipe Notes

For the dressing, grated lemongrass is optional. 

For vegan bún chay, omit fish sauce from the dressing and use salt to taste instead.