Name: Banh Mi Noodle Bowl ( aka Bun Chay)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 2 ounces dry rice noodles; Boiling water; 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; 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); 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,

Banh Mi Noodle Bowl ( aka Bun Chay)

★★★★★

5 from 1 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
Category: Vegan, Bowl, Main, Gluten-free
Method: Stove Top
Cuisine: Vietnamese

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

Find it online: https://www.feastingathome.com/bahn-mi-noodle-bowl/