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    Home » Vegetarian » Bun Chay (Vegetarian Noodle Salad)

    Published: Mar 25, 2021 · Last Modified: Mar 25, 2021 by Jeannette ·

    Bun Chay (Vegetarian Noodle Salad)

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    Bun Chay in a bowl.
    Noodles and fried tofu being held up by chopsticks in a bowl.
    Bun Chay in a bowl.
    Bun Chay in a bowl above chopsticks holding up fried tofu and noodles.
    Bun Chay in a bowl.

    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!

    Bun Chay in a bowl.

    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!

    Noodles and fried tofu being held up by chopsticks in a bowl.

    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

    Vegetarian shredded pork, spring rolls, sugarcane prawns and cured pork along with crushed roasted peanuts in a bowl.

    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

    Soy protein in a bowl next to fried tofu in a plastic container.

    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

    Dishes of annatto seed oil, blizted lemongrass, vegetable stock powder, condensed milk, oil, soy sauce, vegetarian oyster sauce, pepper and curry powder.

    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

    Assorted herbs in a colander next to colanders of lettuce, bean sprouts and pickled radish and carrots alongside plates of cucumbers and rice 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

    Soy protein and tofu marinating in a bowl.

    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.

    Marinated tofu searing in a pan.

    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.

    Soy protein cooking in a pan.

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

    Fried vegetarian spring rolls and sugar cane prawn in dishes.

    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.

    Cooked rice noodles in a colander.

    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

    Why are my rice noodles mushy?

    With thinner noodles, they can easily be overcooked. Bring the pot of water to a boil and put them in, then gently stir. Every few minutes, take a strand out and test it in your mouth (or squeeze between your fingers) until it’s almost al dente.

    Take it out and run it under cool water. The leftover heat will still continue to cook it until the noodles have completely cooled.

    Which vegan fish sauce do you use?

    Mum buys the vegan fish sauce from the brand Red Lotus Australia. Otherwise, Andrea Nguyen from Viet World Kitchen has some great suggestions and even a DIY recipe!

    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.
    Bun Chay in a bowl.

    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!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Bun Chay in a bowl.

    Bun Chay (Vegetarian Noodle Salad)

    Bun Chay is a Vegetarian Noodle Salad made for every feast! Crispy spring rolls, pan seared tofu and herbs drizzled with an authentic dressing!
    5 from 5 votes
    Print Pin Rate
    Prep Time: 1 hour
    Cook Time: 1 hour
    Total Time: 2 hours
    Servings: 6
    Calories: 482kcal
    Author: Jeannette

    Ingredients

    For The Toppings To Be Marinated

    • 115 g / 0.25 lb soy protein (we get it from the Asian vegetarian shop)
    • 450 g / 1 lb fried tofu (from Asian supermarkets)

    For The Marinade

    • 40 g / 0.09 lb lemongrass (blitzed until fine)
    • 2 tbsp vegetarian oyster sauce
    • 1 tbsp Maggi soy sauce (or to taste)
    • 1 tbsp annatto seed oil (we get it from Asian supermarkets)
    • 1 tbsp honey
    • 1 tsp condensed milk (or to taste)
    • 1 tbsp cooking oil
    • 1 tsp vegetable stock powder
    • 1/2 tsp curry powder
    • 1/2 tsp pepper

    For The Toppings (Optional)

    • vegetarian shredded pork
    • spring rolls
    • vegetarian cured pork
    • vegetarian sugarcane prawn
    • roasted peanuts (crushed)

    For The Garnish And Noodles

    • cucumber
    • lettuce
    • bean sprouts
    • mint
    • perilla
    • Thai basil
    • Vietnamese coriander
    • pickled carrots and daikon
    • 1 bag rice noodles (thin)

    Instructions

    • 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.

    Notes

    • Marinate for longer. This technique ensures 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.
    • You can get textured soy protein dehydrated in bags from specialty Asian vegetarian shops, otherwise they can be easily substituted for more tofu or your favorite mushrooms or vegetables.
    • For the dehydrated soy protein, 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.
    • The tofu we used for this recipe came pre-fried from the shops, but any firm bean curd will work.
    • 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.
    • 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.
    • 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.

    Nutrition

    Calories: 482kcal | Carbohydrates: 62g | Protein: 30g | Fat: 12g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 570mg | Potassium: 91mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 4mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

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    « Sweet Potato and Ginger Dessert Soup (番薯糖水)
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    Reader Interactions

    Comments

    1. Adrianne says

      March 28, 2021 at 9:03 pm

      5 stars
      Noodles, herbs and spring rolls, yes please! I love the depth of flavour in this recipe and the textures are so well defined. I’m coming to your place!!

      Reply
      • Jeannette says

        March 29, 2021 at 8:00 am

        Haha, saving some for you, Adrianne!

        Reply
    2. Bintu | Budget Delicious says

      March 28, 2021 at 9:53 pm

      5 stars
      Love how much flavour this has and so many different things! It sounds absolutely delicious!

      Reply
      • Jeannette says

        March 29, 2021 at 8:00 am

        Thsnks, Bintu!

        Reply
    3. Biana says

      March 29, 2021 at 2:09 am

      5 stars
      Wow, this looks amazing! My favorite ingredients, all in one noodle salad.

      Reply
      • Jeannette says

        March 29, 2021 at 8:01 am

        Thanks, Biana!

        Reply
    4. Traci says

      March 29, 2021 at 2:16 am

      5 stars
      Omgosh I could eat this once a week! So easy and love the ingredients. Thanks for sharing!

      Reply
      • Jeannette says

        March 29, 2021 at 8:01 am

        Thanks, Traci! Glad you enjoyed it!

        Reply
    5. Beth says

      March 29, 2021 at 3:03 am

      5 stars
      Yummy! This looks amazing and so delicious! My hubby and I are going to absolutely love this! So excited to make this tonight!

      Reply
      • Jeannette says

        March 29, 2021 at 8:02 am

        Thanks, Beth! Enjoy!

        Reply

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