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
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Banh Mi Noodle Bowl ( aka Bun Chay)
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 2 1x
- Category: Vegan, Bowl, Main, Gluten-free
- Method: Stove Top
- Cuisine: Vietnamese
Description
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.
Ingredients
- 2 ounces dry rice noodles
- Boiling water
Quick pickled veggies:
- ⅓ cup rice wine vinegar
- ⅓ cup water
- 1 cup matchstick carrots (or grated)
- ½ cup sliced radishes ( or try daikon or watermelon radish-like in the photos)
- 1 teaspoon sugar (or alternative equivalent, honey, maple, coconut sugar)
- ¼ teaspoon salt
Creamy Sriracha Dressing:
- 4 tablespoons Vegenaise or vegan mayo (or use regular)
- 1 tablespoon water
- 1 tablespoon rice wine vinegar
- 1 tablespoon 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
Cook the Noodles: Pour boiling water over rice noodles and let sit 5-6 minutes, or until softened, drain, rinse and set aside. ( I use a shallow baking dish for this)
Make the Pickles (dont skip!) At the same time heat ⅓ cup water and 1/3 cup vinegar on the stove in a small pot, add sugar, salt, radishes and carrots and bring to a simmer, and toss to coat well. Turn heat off. Place them in a bowl and chill ( i’ll put this in the fridge or freezer for few minutes)
Make the Creamy Sriracha Dressing: place ingredients in a small bowl and whisk.
Make the Tofu 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.
Prep your veggies. Slice the cucumber, bell pepper and cabbage (using a mandolin is nice, or just very thinly slice).
Asemble 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 Spoon the flavorful dressing overtop.
Finish the bowls with fresh mint, jalapeño slices and lime wedges.
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
Absolutely incredible – I was a little nervous starting because I’d never made a dish like this before, but it blew me away! It was absolutely perfect, I used some extra green onions and avocado I had, plus some plain baked tofu, and it came together like a dream. Thank you so much for this recipe!
★★★★★
Perfect Serena!
Overall dressing not very balanced, too strong mayo flavour even after adding extra sirracha, soy sauce and sugar. Looks great in the photo but taste is bland, even with the dressing. Wouldn’t recommend. Instructions at some points weren’t overly clear either.
★★
Sorry about that. I updated the recipe to make it more clear, which it needed. Quick question on the dressing- what kind of Mayo did you use?
I used veganaise for the dressing.
Thanks, and one last question, did you add/make the pickled veggies too?
This looks awesome. One question, do you chill the Carrots and radishes in the liquid or drain and chill?
Thanks . Cant wait to make this!!
Chill in the liquid.
Tried this and it is delicious. I believe I could make this for my family and they wouldn’t care that it was vegan.
★★★★★
what is the pink fruit next to the red cabbage? it doesnt say it in the ingredients but looks yummy!!
Watermelon radish- you could sub regular radishes!
This was great! Made it with chicken. Even the husband who had his doubt ended up grabbing the leftovers for lunch.
★★★★★
Awesome Amber, Glad you both liked it!
This was lovely! Topped with lots of cilantro and mint, and the crushed peanuts another reviewer suggested the mint was that extra special touch. The contrasting flavors and textures and heat and coolness were all perfect. So light and delicious on a warm night. And super easy and fast to make.
Sylvia this dish was DELICIOUS!! I’ve never left a comment before, but I have made many of your dishes and they are wonderful. I love that the recipes are typically for 2 people, and I love the international focus of your food. Also – the quotes are wonderful. Keep inspiring us!
Thanks so much Lauren! Glad you liked it and yes, I’m starting to make smaller recipes.
I totally love food with all those colors. Looks delicious. I’d make some if I could get some Sriracha.
You make me want to go to Vietnam! This sounds so so yummy. I love a good Bahn mi. We made a Bahn mi burger, we liked the flavor so much!
You forgot an important ingredient that brings that fish completely together. Crushed plain roasted peanuts. That is an essential finish.
Sorry, typo. DISH not fish.
Thanks, I totally did.