Bun Chay
Deliciously balanced bun chay - a vegan take on a Vietnamese noodle salad, packed with herbs, veggies, marinated tofu and crispy vegan spring rolls.
vietnamesemainsalad
⚠ Contains allergens
soypeanutsfish
#healthy#high-protein
Ingredients
For the Tofu
- 200 g firm tofu— drained and pressed to remove water
- 1 batch soy lemongrass marinade
For the Nuoc Cham Dressing
- 60 ml hot water
- 1 tablespoon sugar
- 3 tablespoon lime juice
- 2 tablespoon vegan fish sauce
- 1 clove garlic— finely minced
- 1 small chili— finely sliced; adjust to taste
For the Bun Chay
- 200 grams vermicelli rice noodles— cooked and cooled in cold water
- 1 head lettuce— torn
- fresh herbs (mint, coriander, basil)
- 1 carrot— finely julienned
- 1/2 cucumber— sliced
- 100 g bean sprouts
- 6 vegetable spring rolls— use provided recipe or store-bought, cooked
- crushed peanuts— optional for garnish
- lime wedges— for serving
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
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