Tender rice noodles served cold alongside caramelized tofu and crispy vegan spring rolls make this Vietnamese-inspired bun cha a refreshing weeknight staple. The dish relies on the sharp, citrusy punch of fresh lemongrass and lime, balanced by the deep, savory notes of soy sauce and a touch of sweetness from coconut palm sugar.

Fresh herbs like cilantro, mint, and basil provide a necessary aromatic lift, while julienned carrots and cucumbers add a crisp, clean crunch to every bite. The contrast between the warm, sticky tofu and the cool, soft noodles makes it a versatile meal that keeps well and feels substantial without being overly heavy.

You can easily customize the heat by adjusting the bird's eye chilies in the dressing to suit your preference. Served with a scattering of crushed peanuts and extra herbs, this noodle salad offers a satisfying range of textures that come together quickly for a straightforward dinner.

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If you enjoy the vibrant contrast of fresh herbs and tangy dressings found in this Vietnamese noodle salad, you might also appreciate exploring other globally inspired plant-based sides. For a protein-packed meal that shares a similar emphasis on fresh, crunchy vegetables, try serving a bright Turkish chickpea salad. Alternatively, if you are looking for something that brings earthy notes to the table, our vibrant beetroot yoghurt salad offers a wonderful interplay of textures that balances out spicy or grilled vegan dishes perfectly.

Key Ingredients

Rice noodles: Provides the essential base for the salad bowls when boiled until al dente.
Firm tofu: Pan-fried and caramelized with a dark soy sauce glaze to serve as the protein.
Lemongrass: Blended into the dressing to provide a signature citrusy, aromatic base.
Fresh herbs: A combination of cilantro, basil, and mint adds classic bright, herbaceous notes.
Vegan spring rolls: Deep-fried and cut into pieces to add a necessary crunchy texture to the dish.
Bird's eye chilies: Provides the necessary heat and spice to balance the savory dressing.
Peanuts: Used as a crunchy garnish to finish the assembled noodle bowls.
Rice vinegar: Forms the acidic backbone of the dressing to balance the sugar and soy.

Global Salad Inspirations for Your Next Meal

Purslane salad offers a crisp, slightly peppery bite that acts as a fantastic cooling counterpart to the savory grilled notes of our Bún Chả.
Malay winged bean salad shares a similar dedication to bold, aromatic dressings and crunchy textures, making it a natural companion for Southeast Asian-inspired menus.
Estonian beetroot and potato salad provides a heartier, earthier experience that serves as an excellent contrast to the light, noodle-focused profile of this Vietnamese dish.

Vegan Bùn Cha (Vietnamese Noodle Salad)

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Vegan Bùn Cha Dressing Ingredients

3 tbsp rice vinegar3 tbsp lime juice2 tbsp coconut palm (grated) or brown sugar5 tbsp soy sauce2 lemongrass (white parts only)2 cloves garlic2 bird’s eye chilies1 tbsp water

Steps To Make

Add Lemongrass & Water Into A Blender, Process Till Fine, Add Garlic &Chillies, Blend For 1 Min, Transfer To A Small Bowl & Add The Rest Of The Ingredients.

Caramelised Tofu

1 tbsp oil1/2 block firm tofu (sliced into 2 inch pieces)2 tbsp dark soy sauce1 tsp sesame oil1 tsp brown sugar

Steps To Make Caramelised Tofu

Heat oil in a pan over medium high heat.Add tofu & fry for 8 mins on both sides.While tofu is frying, combine the rest of the ingredients in a bowl & stir until sugar dissolves.Once tofu is browned, pour mixture onto tofu, cook (flipping) for 2 mins until it begins to thicken.

Noodle Bowls

250 g rice or mung bean noodles (boiled till al dente)1 large carrot (julienned)1 large cucumber (cut into 1/2 moons)1 cup cilantro or parsley1 cup basil1 cup mint1/2 cup peanutslime or lemon wedgeswhole red or green chillies (optional)vegan spring rolls (homemade or store bought, deep fried & cut into bite sized pieces)

Finishing

To assemble, divide noodles into 4 serving bowls or plates, arrange caramelised tofu, fried spring rolls, fresh herbs & vegetables, garnish with lime wedge, whole chillies & chopped peanuts, serve with dressing on the side.When ready to eat, pour dressing & enjoy immediately.

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