Fresh & Delicious Banh Mi Noodle Bowl ( aka Bun Chay)

Fresh and delicious Vegan Banh Mi Noodle Bowl (aka Bun Chay) with Sriracha Tofu (or chicken or shrimp!), rice noodles, pickled carrots and radishes, crunchy cucumber, cabbage and a creamy vegan Banh Mi dressing! 

So long as the inner life is enslaved to external conditions, it will remain in a precarious condition. ~Sadhguru~

Hello friends. Here’s a Vietnamese style bowl, called Bun Chay, very loosely inspired by one of the best things we ate while in Vietnam. Banh Mi! We actually tracked down the very banh mi stand featured on Anthony Bourdain’s No Reservations, in the town of Hoi An, and ended up eating there everyday. Truly one of the best food experiences I’ve had.  I remember, it was so hot and humid there, and we were so sweaty, and the sandwiches were so incredibly hot and spicy, yet we just couldn’t stop eating them -they had so much depth and flavor. The most delicious torture!

I got a hankering for one yesterday and decided to make a vegan version, in a bowl with noodles instead of bread . So here you have it. This vegan Banh Mi Noodle Bowl features noodles instead of bread, spicy sriracha tofu, rice noodles, pickled carrots and radishes, shredded cabbage, crunchy cucumber, fresh mint and jalapeño slices.

The spicy creamy banh mi dressing is made with vegan mayo and sriracha hot sauce.

The first thing I do is pour boiling water over the rice noodles. Then I don’t have to really think about them. Just drain and rinse.

At the same time, I make quick carrot and radish pickles. These are watermelon radishes, but regular radishes work well too! A good Banh Mi, always has something pickled. Remember that.

So I just heat this up on the stove for a couple minutes in a mix of vinegar water, salt and sugar, then place them in a bowl in the freezer, to chill them fast.

Today I’m trying out this Sriracha tofu. But regular plain tofu will do and I show you how to spice it up.  Then it’s just a matter of slicing up the veggies, and making the dressing. Super easy!

Assemble the Banh Mi Noodle Bowls. Divide everything among two bowls and sprinkle with fresh torn mint leaves, thinly sliced jalapeño and be sure to serve with a lime wedge! A nasturtium is a nice touch. 😉

Colorful and full of healthy crunchy veggies the flavors really satisfy! Pour the dressing over top and start mixing. The more you mix, the better it will taste!

I hope you enjoy these fresh, flavorful Banh Mi Noodle Bowls!

Happy week,

Sylvia

Banh Mi Noodle Bowl ( aka Bun Chay)

★★★★★

5 from 2 reviews

Fllavorful healthy Banh Mi Noodle Bowl (aka Bun Chay) bursts with Vietnamese flavors! Packed FULL of healthy veggies, sriracha tofu, rice noodles & herbs with a tasty Sriracha Dressing.

• Author: Sylvia Fountaine
• Prep Time: 30
• Cook Time: 15
• Total Time: 45 minutes
• Yield: 2 1x
• Category: Vegan, Bowl, Main, Gluten-free
• Method: Stove Top
• Cuisine: Vietnamese

Scale 1x2x3x

Ingredients

• 2 ounces dry rice noodles
• Boiling water

Quick pickled veggies:

• 1 cup matchstick carrots (or grated)
• ½ cup sliced radishes ( or try watermelon radish-like in the photos)
• ⅓ cup rice wine vinegar
• ⅓ cup water
• 1 teaspoon sugar ( or alternative equivalent, honey, maple, coconut sugar)
• ¼ teaspoon salt

Sriracha Dressing:

• 4 tablespoons vegan mayo ( or use regular)
• 1 tablespoon water
• 1 tablespoon rice wine vinegar
• 2–3 teaspoons sriracha sauce ( or Sambal, or Chili Garlic Sauce)
• 1 teaspoon sugar or alternative sweetener
• ¼ teaspoon salt
• 1 teaspoon soy sauce or vegan fish sauce ( or regular fish sauce)

Bowl ingredients

• 6 ounces tofu, patted dry, cut into ½ inch cubes  ( or chicken, see notes)
• 1 cup thinly sliced cucumber

• 1 cup thinly sliced cabbage
• ½ a red bell pepper, thinly sliced
• ¼ cup fresh torn mint leaves
• ½ a jalapeno, very thinly sliced
• lime wedges
• optional additions- sprouts, avocado, daikon, grated beet, cilantro,

Instructions

Pour boiling water over rice noodles and let sit 5 minutes, drain, rinse and set aside.

At the same time heat ⅓ cup water and vinegar in a small pot, add sugar, sugar, radishes and carrots and bring to a simmer, tossing to coat well. Place in a bowl and chill ( i’ll put this in the freezer for  few minutes)

Whisk together the Dressing ingredients in a small bowl.

Heat oil in a skillet, and season the oil with salt and pepper. Add the tofu and sear over medium heat until all sides are crispy. Stir in a little sriacha for heat at the end. While this is searing, prep your veggies. Slice the cucumber, bell pepper and cabbage (using a mandolin is nice, or just very thinly slice).

To assemble the bowls, divide the noodles, and arrange all the veggies around it. Grab the chilling pickled veggies and divide. Add the tofu to the bowls and finish the bowls with fresh mint, jalapeño slices and lime wedges. Spoon the flavorful dressing overtop.

Notes

You could use leftover rotisserie chicken in this, or quickly sauté cubed chicken or shrimp, seasoned with salt and pepper until golden and cooked through, then toss with a little sriacha.

Keywords: healthy bowl, bahn mi recipe, bahn mi bowl, vegan bahn mi, bahn mi noodle bowl