Bún Chay

Bún Chay is a vibrant vegan Vietnamese noodle dish featuring rice vermicelli topped with a medley of fresh vegetables, herbs, and a tangy soy sauce dressing. This refreshing meal is perfect for a light lunch or dinner, celebrating the flavors of Vietnam without any animal products.

Ingredients

• Rice vermicelli noodles - 200 grams
• Carrot - 1 medium, julienned
• Cucumber - 1 medium, julienned
• Red bell pepper - 1 medium, thinly sliced
• Fresh mint leaves - 20 grams, roughly chopped
• Fresh cilantro - 20 grams, roughly chopped
• Lettuce - 4 large leaves, torn into pieces
• Tofu - 150 grams, firm, diced
• Soy sauce - 3 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Fresh chili - 1, sliced (optional)
• Peanut butter - 1 tablespoon (for extra creaminess, optional)
• Crushed peanuts - 2 tablespoons (for garnish)

Steps

1. Cook the rice vermicelli noodles according to package instructions, then rinse under cold water and drain.
2. In a pan over medium heat, add a splash of water or a little oil and sauté the diced tofu until golden brown on all sides, about 5-7 minutes.
3. In a bowl, whisk together the soy sauce, rice vinegar, sesame oil, minced garlic, and peanut butter (if using).
4. In a large serving bowl, layer the torn lettuce leaves at the bottom.
5. Top with the cooked vermicelli noodles, sautéed tofu, julienned carrot, cucumber, and red bell pepper.
6. Drizzle the sauce over the top and toss gently to combine.
7. Garnish with fresh mint, cilantro, sliced chili, and crushed peanuts before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 58 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, aiding muscle repair and growth.
• High in vitamins and minerals from fresh vegetables, supporting overall health.

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