Vegetarian, Main
Easy Vegetarian Vietnamese Noodle Salad | Fresh & Tasty
Dive into a world of vibrant flavors and refreshing textures with Bun Chay, the vegetarian Vietnamese noodle salad! This delightful dish is a symphony of colors, from the delicate white of rice noodles to the bright orange of carrots and the verdant green of fresh herbs. Each bite offers a delightful contrast, with soft noodles mingling with crisp vegetables and the satisfying crunch of peanuts. Bun Chay is not only a feast for the senses but also a versatile and healthy option, perfect for a light lunch, a satisfying side dish, or a customizable main course. Whether you’re a vegetarian or simply looking for a refreshing and flavorful meal, Bun Chay is sure to tantalize your taste buds and leave you feeling happy and nourished.
Table content
What Is Vegetarian Vietnamese Noodle Salad?
Bún Chay is a delightful and refreshing noodle salad bursting with vibrant colors, bold flavors, and diverse textures. This meatless Vietnamese dish makes a satisfying light lunch or side.
Bún Chay is:
- Vegetarian and vegan-friendly
- Full of herbs, vegetables, rice noodles
- Topped with a zesty dressing
- Customizable to your preferences
As you continue reading, I’ll walk you through this colorful salad’s key ingredients, flavorful dressing, serving suggestions, storage tips, and possible enhancements. My goal is to showcase how Bún Chay brilliantly brings together Vietnamese cuisine’s quintessential flavors in a meatless noodle bowl. Let’s get started!
Key Ingredients
Bún Chay contains a medley of ingredients that create a texturally pleasing, flavorful noodle salad. Here are the main components:
Noodles
- Thin rice noodles (called vermicelli or bún) form the carb base. Their mild flavor soaks up the dressing.
Vegetables
- Julienne or spiralized veggies provide crunch and freshness:
- Carrots
- Bell peppers
- Cucumber
- Cabbage
- Bean sprouts
Herbs
- Fresh herbs like cilantro, Thai basil, and mint add fabulous fragrance and flavor. Don’t be shy with these!
Toppings
- Chopped peanuts lend nuttiness.
- Fried shallots offer crispy, oniony bites.
- Lime wedges for squeezing tart citrus over the top.
Now let’s discuss the integral dressing that brings it all together…
Flavorful Dressing
The dressing provides crucial flavor. It contains:
- Rice vinegar – mild acidity
- Lime juice – bright, tart citrus
- Soy sauce (use mushroom/tamari for gluten-free) – savory umami
- Lemongrass – floral, citrusy
- Garlic – pungent punch
- Bird’s eye chilies (optional) – spicy kick
- Maggi seasoning (or soy sauce) – savory, salty
This dressing brilliantly balances sweet, salty, sour, bitter, and spicy flavors. Drizzle it over the noodle bowl just before eating.
Versatility in Serving
One excellent quality of Bún Chay? Its versatility! Enjoy it:
- As a light lunch
- A side dish salad
- A customizable entrée
Make it your own with:
- Added or omitted ingredients
- Different proteins like tofu or tempeh
- Modified spice level
- New dressing flavors
The options are endless – get creative!
Storage Tips
For optimal texture and taste, it’s best to eat Bún Chay freshly made. But you can refrigerate leftovers for up to 2 days. Before re-eating, reheat any tofu gently in a skillet over medium heat.
Avoid freezing this salad, as the noodles and veggies will become mushy.
Possible Enhancements
Depending on your goals and audience, consider adding details on:
- The health benefits of certain ingredients
- Substitutions for specialized diets like gluten-free
- Background on Vietnamese cuisine
There is flexibility to suit your needs!
Conclusion
In summary, Bún Chay wonderfully showcases Vietnamese flavors in a meatless noodle salad. It bursts with fresh herbs, crunchy vegetables, and a balanced dressing over vermicelli noodles. Make it your own with customizations! This satisfying yet light noodle bowl is a fantastic option for a summery lunch or side dish.
I hope this overview gets you excited to try this vibrant Vietnamese noodle salad soon. Let me know if you have any other questions!
Ingredients
- For the Noodles:
- 8 ounces thin rice noodles (vermicelli)
- For the Vegetables:
- 2 carrots, julienned
- 1 large bell pepper (orange, yellow, or red), thinly sliced
- 1 cup English cucumber, sliced into half moons
- Optional: Additional vegetables like bean sprouts, radishes, lettuce
- For the Herbs:
- 1 cup cilantro leaves and stems (tough stems removed)
- 1 cup Thai basil leaves
- 1 cup mint leaves
- For the Garnish:
- 1 cup chopped peanuts
- 1 lime, cut into wedges
- For the Nuoc Cham (Dipping Sauce):
- 1/4 cup rice vinegar
- 3 tablespoons lime juice
- 3 tablespoons coconut sugar or brown sugar
- 2 tablespoons nước mắm chay (vegan fish sauce) or low-sodium soy sauce
- 2 tablespoons grated lemongrass (white part only)
- 1 clove garlic, minced
- 1-2 bird's eye chilies, thinly sliced (optional)
- 2-3 dashes Maggi seasoning (optional)
Instructions
- Cook the noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, usually for 5-10 minutes. Drain the noodles and rinse under cold water to stop the cooking process. Toss with a little sesame oil to prevent sticking (optional).
- Prepare the vegetables and herbs: Julienne the carrots and bell pepper. Slice the cucumber into half moons. Thinly shred any additional vegetables you're using. Wash and dry the herbs.
- Make the nuoc cham: In a small bowl, whisk together the rice vinegar, lime juice, sugar, vegan fish sauce (or soy sauce), lemongrass, garlic, chilies (if using), Maggi seasoning (if using), and water (1-2 tablespoons) until the sugar dissolves. Taste and adjust seasonings as desired.
- Assemble the salad: In a large serving bowl, combine the cooked noodles, vegetables, and herbs. Toss with a little bit of the nuoc cham dressing to coat.
- Serve: Divide the salad amongst plates and top with chopped peanuts and lime wedges. Serve the remaining nuoc cham on the side for dipping.
Notes
- Soak the noodles: If your rice noodles are thicker, you can soak them in warm water for 10-15 minutes instead of boiling them.
- Adjust the vegetables: Feel free to add or remove vegetables based on your preferences. Some popular options include bean sprouts, shredded cabbage, radishes, and lettuce.
- Make it ahead: You can prepare the noodles, vegetables, herbs, and dressing ahead of time and assemble the salad right before serving.
- Leftovers: Leftovers can be stored in the refrigerator for up to 2 days. However, the noodles may soften further.
Nutrition Facts
Vegetarian Vietnamese Noodle Salad
Serves: 4-6
|
Amount Per Serving: 1 cup cooked noodles and vegetables
|
||
|---|---|---|
| Calories | 400-500 | |
| % Daily Value* | ||
| Total Fat 10-15g | 15.4% | |
| Saturated Fat 2-3g | 10% | |
| Trans Fat | ||
| Cholesterol 0mg | 0 | |
| Sodium 300-400mg | 12.5% | |
| Total Carbohydrate 60-70g | 20% | |
| Dietary Fiber 5-7g | 20% | |
| Sugars 10-15g | ||
| Protein 10-15g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me
