This dish is a tribute to the summer sun we are all patiently waiting for here in the Northern hemisphere. It’s full of fresh veggies and zingy flavour. Although I’ve never been to Vietnam I’ve had this salad at restaurants and now I’ve finally recreated it at home to share with you because it really is one of the most delicious salads I can think of. I hope you will enjoy my take on this Vietnamese classic.

I shared this on my youtube channel as part of a video all about quick at home lunches along with this red pesto pasta and these spiced chickpea pita pockets. You can definitely enjoy it for dinner as well though, of course!

Malin x

Vegan Vietnamese Bún Chay

Serves 4.


For the dressing:

0,25 cup rice vinegar

1 lime, juice only

3-4 tbsp soy sauce

1 tbsp maple syrup

1 tsp sriracha, optional

The vegetables:

2 gem lettuce

0,5 cucumber

2 medium sized carrots

12 medium sized radishes

2 cups bean sprouts

A large handful fresh coriander

A large handful fresh mint

A large handful fresh basil

Other ingredients: 

300 g rice vermicelli noodles

240 g smoked tofu

1 tbsp rapeseed oil

A handful of salted peanuts, lightly crushed