Lately, I’ve been obsessing over Vietnamese food. Hard.
Between planning our month-long journey through Vietnam, constantly rotating between the two amazing Vietnamese cafes near my house, and making my spring rolls as often as possible, I still can’t get enough of anything and everything Vietnamese.
So that’s where my herbaceous, flavor-packed bún chay recipe comes into play.
And it is so, so satisfying.
We’re talking about a big bowl of goodness: tender vermicelli noodles, vibrant, raw vegetables, crunchy peanuts, heaps of fresh herbs, and a tangy-salty-spicy dressing. It’s pretty much the most delicious noodle salad you could hope for.
Guys, this super healthy, plant-based bún chay recipe is going to change your life. (And become a weekly craving.)
Are you ready?
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If you haven’t met bún chay yet, then it’s time that you two get acquainted.
Bún chay is a typical Vietnamese dish usually made up of white rice vermicelli noodles, lots of herbs, veggies, and a tangy dressing.
And just so you know, in Vietnemese, bún means noodle, and chay means vegetarian.
My Bún Chay Recipe
I don’t even know where to start with this bún chay recipe.
I have entirely too many good things to say about it, so I may as well start with the obvious: the ingredients.
First of all, it wouldn’t be bún chay without white rice vermicelli noodles, now would it?
This bún chay recipe also calls for lots fresh vegetables and herbs. Think carrots, cucumbers, red bell peppers, radishes, bean sprouts, romaine lettuce, basil, mint, and cilantro. Talk about a nutrient-packed meal!
Oh, so much goodness.
Another thing I love about this bún chay recipe is how fast and easy it is to throw together.
It’s just five simple steps. 1) Stir together the dressing. 2) Cook those noodles. 3) Chop up the veggies, herbs, and peanuts. 4) Toss it all together. 5) Enjoy every last morsel.
Plus, I always have every single ingredient necessary to make this bún chay recipe in our pantry, fridge, and herb garden.
When all else fails, I can count on the fact that my delicious bún chay is never more than thirty minutes away.
Bún Chay: Vietnamese Noodle Salad
Bright, fresh, herbaceous, tangy, crunchy, spicy, salty, citrusy, healthy, and oh, so satisfying. These are a few of the words that come to mind when I think about this bún chay recipe.
No matter what, I promise that this bún chay recipe won’t disappoint. Perfect for a brunch, lunch, dinner, a summer picnic, or a midnight snack, it really doesn’t matter. It’s delicious any time, day or night.
If there’s one thing in life that I’m absolutely sure of, it’s that you are going to love this bún chay recipe.
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!
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
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.
SAVE THIS RECIPE FOR LATER ON PINTEREST!
Did you try our bún chay recipe? Let us know what you thought in the comments below. Make sure to tag us in your bún chay photos on social media with @travelalphas so we can see!
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