Bun Chay (Vegetarian Noodle Salad)

Bun Chay is an incredibly versatile Vegetarian Noodle Salad made for every Vietnamese feast! You’ll love the variety of toppings in this – crispy spring rolls, aromatic pan seared tofu and tons of fresh herbs drizzled with an authentic dressing!

The noodle salad that adjusts to YOUR liking

It’s not easy to outdo a Summer-perfect Bun Thit Nuong (Grilled Pork Noodle Salad), but our meatless Bun Chay is a recipe that holds its place as an oustanding contender.

You’ll quickly realize it’s not just because of the crispy homemade Vegetarian Spring Rolls (Chả Giò Chay) and golden seared tofu as packed with flavor as Mum’s Lemongrass Chili Tofu (Đậu Hũ Chiên Sả Ớt).

Our homemade vesion comes LOADED with toppings, including store-bought vegetarian versions of Nem Chua (Cured Pork), Chạo Tôm (Sugar Cane Shrimp) and Bì (Shredded Pork). So you can just imagine the mouthfeel you’ll get from this meal!

And let’s say you can’t find every topping we have. That’s not a problem at all! You can modify it using ingredients that YOU love and still have a fabulous Bun Chay.

This recipe has ticks of approval from everyone at home – Mum, Dad, Grandma, my brother and both our partners included!

Why this recipe works

• The fried bean curd and soy protein are marinated in a variety of sauces for maximum flavor.
• Using fresh herbs adds crunchy textures and keeps the Bun Chay recipe healthy.
• We use thin rice noodles which helps it to absorb as much flavor from the dressing as it can!

What you’ll need

For the toppings

About the ingredients

All of these are completely optional. They can be substituted for whatever you have available.

If you do have these sold at an Asian vegetarian shop then you can certainly add them in.

For the toppings to be marinated

About the soy protein

We get dehydrated soy protein from the Asian vegetarian store. Just run it through cold water once, then soak it in water for 10-15 minutes. Drain using a colander to drip dry and it’ll be ready to use.

You can get them dehydrated in bags from specialty Asian vegetarian shops, otherwise they can be easily substituted for more tofu or your favorite mushrooms or vegetables.

The tofu we used for this recipe came pre-fried from the shops, but any firm bean curd will work.

For the marinade

About the marinade

The marinade is almost identical to our Bun Thit Nuong (Grilled Pork Noodle Salad), except that it has fewer aromatics and uses an oyster sauce substitute.

The annatto seed oil can be found in Asian supermarkets, or you can make your own like we did in our Bánh Canh Cua.

You can also find lemongrass already blitzed in the freezer section. Just take it out to thaw before use. Otherwise, you can make it fresh.

For the garnish and noodles

About the greens and noodles

For Bun Chay, we typically use lettuce, bean sprouts, cucumber, perilla, Thai basil, Vietnamese coriander and mint. But if there are others that you prefer to use (or leave out), make it to your preference.

Our noodle choice is the thin rice noodle (bún). It comes dehydrated in Asian grocery stores and will last dried for months at a time.

How to make this recipe

Slice the fried tofu into slices roughly 1/2cm (0.2″) thick, then marinate both the tofu and soy protein in the lemongrass, vegetarian oyster sauce, soy sauce, honey, condensed milk, oil, vegetable stock powder, curry powder, pepper and annatto seed oil for a minimum of 20 minutes.

Heat up a pan with 3 tbsp oil on medium heat and sear the marinated tofu for 3 minutes on each side or until golden. Transfer to a plate while you cook the other ingredients.

Add 3 tbsp oil to the pan on high heat and stir fry the marinated soy protein for 3 minutes or until heated.

If you’re using additional toppings for your Bun Chay like we are, use a new pot or saucepan and fill it with oil to fry the Spring Rolls and Chạo Tôm.

Meanwhile, bring a large pot of water to a boil and cook the noodles for 10 minutes on high heat or until al dente. Drain and run under cool water and set it in a colander to drip dry.

Assemble your Bun Chay bowl by putting the noodles, herbs and toppings together, then drizzle with vegetarian Vietnamese Dipping Sauce (Nước Mắm)!

Note: Vegetarian Nước Mắm can be made by replacing the fish sauce with a vegan or vegetarian version.

Recipe FAQs

Tips for the best results

• Marinate for longer. This technique is used in recipes like our Vietnamese Beef Salad, Bò Kho (Beef Stew), and Rice Cooker Chicken and Mushroom Rice to ensure the flavors penetrate deep into the ingredients. If you can, marinate it overnight.
• Use a firmer tofu. They will hold their shape better as they pan fry and have great texture as part of this Bun Chay.
• Use fresh herbs. Buy them on the day you’ll be eating them because after being washed, they will start to wilt after a day.
• Grill the tofu. Doing so will add a smokiness and another layer of flavor.

Try more of Mum’s delicious vegetarian meals!

• Phở Chay (Vegetarian Phở) – Vietnam’s most recognized noodle soup is MEAT-FREE in Mum’s authentic version.
• Bún Bò Huế Chay (Spicy Noodle Soup) – You’ll be blown away by all the incredible lemongrass flavor in this weekend recipe.
• Bún Riêu Chay (Tomato Noodle Soup) – Homey, soothing and perfect for family gatherings, there’s nothing quite as satisfying as this zesty dish.
• Bánh Canh Chay (Tapioca Noodle Soup) – I love these chewy tapioca noodles in a naturally sweet vegetable stock. You’ll be coming back for more!
• Braised Bean Curd with Mushrooms – Top these succulent mushrooms and bean curds over rice and you’ll have the perfect weeknight meal!

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