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! 

Fllavorful healthy Banh Mi Noodle Bowl (aka Bun Chay) bursts with Vietnamese flavors! Packed FULL of healthy veggies, sriracha tofu, rice noodles & herbs! #banhmi #healthybowl #noodlebowl #bunchay #vegan #veganbowl #banhmibowl #noodles

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

Why you’ll love Bun Chay!

Here’s a Vietnamese-style bowl, called Bun Chay, inspired by our recent travels to Vietnam. Vietnam has the BEST food- punchy flavors, yet so light and refreshing. 

I got a hankering for Vietnamese food yesterday and decided to make a vegan version of Bun Chay. It has all the flavors of Banh Mi but uses noodles instead of bread. Made with spicy sriracha tofu, rice noodles, pickled carrots and radishes, shredded cabbage, crunchy cucumber, fresh mint and jalapeño slices.

Fllavorful healthy Banh Mi Noodle Bowl (aka Bun Chay) bursts with Vietnamese flavors! Packed FULL of healthy veggies, sriracha tofu, rice noodles & herbs! #banhmi #healthybowl #noodlebowl #bunchay #vegan #veganbowl #banhmibowl #noodles

How to make Bun Chay

Fresh and delicious Vegan Bahn Mi Noodle Bowls with Sriracha Tofu, rice noodles, pickled carrots and radishes, crunchy cucumber and cabbage and a creamy vegan spicy Bahn Mi dressing! #bahnmi #healthybowl #noodlebowl #vegan #veganbowl #bahnmibowl #noodles

Step 1: The first thing to do is pour boiling water over the rice noodles. Then you don’t have to really think about them. Just drain when tender and rinse.

Fresh and delicious Vegan Bahn Mi Noodle Bowls with Sriracha Tofu, rice noodles, pickled carrots and radishes, crunchy cucumber and cabbage and a creamy vegan spicy Bahn Mi dressing! #bahnmi #healthybowl #noodlebowl #vegan #veganbowl #bahnmibowl #noodles

Step 2: Pickle the shredded carrot and radishes. These are essential and make the bowl! Heat this up on the stove for a couple of minutes in a mix of vinegar, water, salt and sugar, then place them in a bowl in the freezer, to chill them fast. These are watermelon radishes, but regular radishes and daikon radish, all work well too! TIP: A good Banh Mi, always has something pickled. Remember that. 🙂 

Step 3: Prep the tofu. Today, I’m trying out this Baked Sriracha tofu. But regular plain tofu will do, and I’ll show you how to spice it up.  Or make our Crispy tofu recipe! Cute into cubes. 

Fresh and delicious Vegan Bahn Mi Noodle Bowls with Sriracha Tofu, rice noodles, pickled carrots and radishes, crunchy cucumber and cabbage and a creamy vegan spicy Bahn Mi dressing! #bahnmi #healthybowl #noodlebowl #vegan #veganbowl #bahnmibowl #noodles

Step 4: Make the Bun Chay dressing.  The spicy creamy dressing is made with vegan mayo and sriracha hot sauce. Just whisk in a bowl. 

Step 5: Assemble the Bowls. Divide everything among two bowls and sprinkle with freshly torn mint leaves and 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!

Fllavorful healthy Banh Mi Noodle Bowl (aka Bun Chay) bursts with Vietnamese flavors! Packed FULL of healthy veggies, sriracha tofu, rice noodles & herbs! #banhmi #healthybowl #noodlebowl #bunchay #vegan #veganbowl #banhmibowl #noodles

Step 6: Pour the dressing over top and start mixing. The more you mix, the better it will taste!

Fllavorful healthy Banh Mi Noodle Bowl (aka Bun Chay) bursts with Vietnamese flavors! Packed FULL of healthy veggies, sriracha tofu, rice noodles & herbs! #banhmi #healthybowl #noodlebowl #bunchay #vegan #veganbowl #banhmibowl #noodles

Storing your Bun Chay Bowls

These will keep in an airtight container for up to 4 days in the refrigerator. Keep the dressing on the side until ready to serve. Perfect for meal prep! 

What to Serve with Bun Chay

For a heartier meal, serve with Lemongrass Chicken, or our Hot and Sour Vietnamese Soup!

More Favorite Vietnamese Recipes!

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

Happy week,

Sylvia

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vegan bahn mi noodle bowl

Banh Mi Noodle Bowl (aka Bun Chay)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 20 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: 2
  • Category: Vegan, Bowl, Main, Gluten-free
  • Method: Stove Top
  • Cuisine: Vietnamese
  • Diet: Vegan

Description

Flavorful 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

Units

Quick pickled veggies:

  • 1/3 cup rice wine vinegar
  • 1/3 cup water
  • 1 cup matchstick carrots (or grated)
  • 1/2 cup sliced radishes (or try daikon or watermelon radish-like in the photos)
  • 1 teaspoon sugar (or alternative equivalent, honey, maple, coconut sugar)
  • 1/4 teaspoon salt

Creamy Sriracha Dressing: ( or make Peanut Sauce

Bowl ingredients

  • 6 ounces tofu, patted dry, cut into 1/2 inch cubes ( or chicken, see notes)
  • 1 cup thinly sliced cucumber
  • 1 cup thinly sliced cabbage
  • 1/2 a red bell pepper, thinly sliced
  • 1/4 cup fresh torn mint leaves
  • 1/2 a jalapeno, very thinly sliced
  • lime wedges
  • optional additions- sprouts, avocado, daikon, grated beet, cilantro,


Instructions

  1. 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)
  2. Make the Pickles (don’t 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)- these can be made ahead.
  3. Make the Creamy Sriracha Dressing: place ingredients in a small bowl and whisk.
  4. Make the Crispy 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 sriracha for heat at the end.
  5. Prep your veggies. Slice the cucumber, bell pepper and cabbage (using a mandolin is nice, or just very thinly slice).
  6. 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 Spoon the flavorful dressing overtop.
  7. Garnish 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.

Nutrition

  • Serving Size: 2 Bowls
  • Calories: 403
  • Sugar: 13.6 g
  • Sodium: 1030.9 mg
  • Fat: 21.1 g
  • Saturated Fat: 2.6 g
  • Carbohydrates: 45.5 g
  • Fiber: 4.7 g
  • Protein: 11.2 g
  • Cholesterol: 9.2 mg

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Comments

  1. I absolutely LOVE this recipe. I made it for the first time tonight and it will be a staple – tasty, a little hot, sweetened with the pickle – and filled with things I love to eat. So filling – and so few calories! Thanks, Sylvia.

    Please keep your great recipes coming!

  2. So far this is my favorite light meal this summer! That sriracha sauce is the bomb! You must try this. We added sautéed chicken bites. Yum!

  3. I love this noodle bowl, I didn’t have radishes or bell peppers so I substituted turnips, and added some Thai basil. I also seared some tuna to have with it, yummy, my friend said she could eat it every night. Thank you for another versatile recipe.

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