Spice in the Kitchen: Vietnamese Rice Noodle Salad (Bún Chay)

Since I had a plethora or cooked rice noodles, cilantro and mint left over from the Phờ experiment, I needed to try another Vietnamese recipe for lunch today. Anything with peanuts, lime, mint and cilantro is tops in my book, so I quite happily gobbled up this plate of healthiness. Ok, I wolfed it down! Mr. Scissors said, "This is like a summer roll with no wrap!"

Vietnamese Rice Noodle Salad (Bún Chay) (Vegetarian/Vegan)
serves 2


  • 1 TB peanut oil
  • 2-3 TB of tamari or soy sauce
  • 1/4 tsp red pepper flakes
  • 1/2 tsp ginger
  • juice of 1 lime
  • 1/4 tsp  hing (or a crushed clove of garlic)
  • 1-2 TB of sugar (or honey)
  • 1 TB hoisin sauce (or if you can find it, vegan fish sauce)
  • salt--to taste


  • 6-8 ounces of cold rice noodles, cooked according to package directions, rinse and drained (I used thin rice noodles, but you can use pad thai noodles).
  • Veggies (to your taste): romaine cut into bite sized pieces, shredded carrots, cucumbers cut into 2" thin strips, mung bean sprouts, basil, cilantro, mint
  • Tofu: You can use this recipe and cut the tofu into chunks instead of strips before you bake it.


  • crushed peanuts
  • basil or cilantro sprigs for garnish


  1. Mix ingredients for dressing in a small bottle or tupperware container, shake and refrigerate.
  2. On a plate or a bowl, place noodles in the middle, surround with the different veggies/herbs and tofu.
  3. Drizzle with dressing and top with crushed peanuts and dress with toppings. Perfect dish to perfect your chopstick skills! Have fun!
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