I want to eat things that are fresh, and green, and raw, and filled with interesting textures! This Vietnamese vermicelli salad has tender rice noodles, caramelized tofu, raw vegetables, and lots of crunchy peanuts. Rather than two sprigs of limp herbs, I wanted handfuls of fresh Thai basil, mint leaves, and cilantro. In lieu of a few stray slices of cucumber, I prefer a Vietnamese bun salad loaded with colorful veggies!
Bun Chay (Vegetarian Noodle Salad)
Bun Chay (Vegetarian Noodle Salad) | Wok and Kin
Vietnamese beef noodle salad bun bo xao is packed with fresh herbs, flavorful beef, and refreshing lime fish sauce dressing. It takes only 30 minutes to make, and you can enjoy it either as a main or side dish. A bowl of this tasty noodle salad is usually substantial enough to be a full meal by itself. I think this dish says quite a lot about Vietnamese cuisine which values a fresh, pure and clean taste.
Bún Chay – Vietnamese Rice Noodle Salad With Fresh Herbs
It has meat, it has carbohydrates it has lots of vegetables and fresh herbs. The noodles are topped with vegetables, both pickled and fresh. The garnishes come last. Crushed roasted peanuts, fried crisp shallots, and lots of fresh herbs that may include cilantro, lemon basil, mint, perilla shisho leaves , or all of them.
This recipe has ticks of approval from everyone at home — Mum, Dad, Grandma, my brother and both our partners included! We get dehydrated soy protein from the Asian vegetarian store. Just run it through cold water once, then soak it in water for minutes.