Vegetarian, South and Southeast Asian
Bún chay, Vietnamese tofu vermicelli bowl
Bún chay is a cold Vietnamese bowl of rice vermicelli, grilled tofu, fresh vegetables and herbs, topped with a sweet and tangy lime sauce. For 4 people, it comes together in 35 minutes, very easily, for €2.80 per serving. The key is to keep the components separate in the bowl and to dry the tofu well so it turns crisp.
Tonight, a big fresh Vietnamese bowl, rice vermicelli, grilled tofu, herbs and crisp vegetables, with a zesty lime sauce.
- Total time
- 35 min
- Difficulty
- Very easy
- Cost per person
- €2.80
- Calories per person
- 500 kcalcalculated by Kiloach, your weight coach
- Season
- Spring, Summer
Bún chay plays on contrast, cool and tender rice vermicelli, crisp grilled tofu, crunchy raw vegetables and fresh herbs that perfume every bite. The sweet and salty lime sauce ties everything together without weighing it down. It is a light, vibrant bowl that wakes up your appetite without ever feeling heavy.
It is the perfect dish for a spring or summer evening, when it is too warm to cook for long but you still want a full, colorful meal. It works well for a rushed weeknight dinner, or for a casual lunch with friends where everyone builds their own bowl at the table.
The ingredients
Pantry
- Rice vermicelli 250 g
- Roasted peanuts 50 g
- Soy sauceoften in the pantry 4 tbsp
- Sugaroften in the pantry 1 tbsp
- Neutral oiloften in the pantry 3 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Dairy
- Firm tofu 400 g
Fruits and vegetables
- Carrots 2
- Cucumber 1
- Lettuce 1
- Fresh mint 8 sprigs
- Fresh cilantro 6 sprigs
- Lime 2
- Garlic 1 clove
Allergens Soy, Peanuts, Gluten
The step by step recipe
-
Make the sauce by mixing the soy sauce, lime juice, sugar, minced garlic and four tablespoons of water.
Taste and adjust, the sauce should be sweet, sour and salty all at once.
-
Slice the tofu and brown it in the oil until crisp on both sides. 8 min
Dry it well first, otherwise it will splatter and won't turn crisp.
-
Cook the vermicelli in boiling water, rinse under cold water and drain. 4 min
The cold water stops the cooking and keeps the noodles from sticking together.
-
Shred the lettuce, grate the carrots and cut the cucumber into sticks.
Thinly shredded, the lettuce mixes well with the vermicelli.
-
Arrange the vermicelli in bowls, top with the vegetables, herbs, tofu and crushed peanuts, and drizzle with the sauce.
Crush the peanuts with a rolling pin so they keep some crunch.
Our tips to get it right
- Press the tofu for a few minutes between two sheets of paper towel before slicing it, it will brown better and soak up less oil.
- Make the sauce well ahead of time, it tastes more balanced once the flavors have had time to blend.
- Grate the carrots just before serving so they stay crisp.
The variations
- Swap the peanuts for toasted sesame seeds if you want to avoid tree nuts and peanuts.
- Add raw zucchini noodles alongside the cucumber for extra texture variety.
- For kids, serve the sauce on the side and use a bit more mint instead of cilantro, which has a milder flavor.
What to serve it with
- Homemade iced tea
- Fresh spring rolls as a starter
- Chilled lime water
Storage
Keep the components in separate sealed containers in the fridge for up to 2 days. Reheat the grilled tofu briefly in a pan, and serve the vermicelli and vegetables cold straight from the fridge. The sauce keeps separately for up to a week in the fridge.
Questions about this dish
Can I use a different type of tofu instead of firm tofu?
Firm tofu works best because it holds its shape and turns crisp when cooked. Silken tofu would fall apart in the pan, so it is best avoided for this recipe.
Can I make bún chay ahead of time?
You can prep the vegetables, make the sauce and cook the tofu a few hours ahead. Assemble the bowls right before serving so the vermicelli and herbs stay fresh.
Can bún chay be frozen?
No, this dish does not freeze well, the raw vegetables and herbs would lose their texture. It is meant to be eaten the day it is made.
How do you keep the vermicelli from sticking together?
Rinse them well under cold water right after cooking and drain thoroughly. You can also toss them with a splash of neutral oil.
How long does it take to make a bún chay, a bowl of rice vermicelli with grilled tofu and herbs?
Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.
How many calories are in a bún chay, a bowl of rice vermicelli with grilled tofu and herbs?
About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a bún chay, a bowl of rice vermicelli with grilled tofu and herbs cost?
About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains soy, peanuts, gluten. Always check the labels of the products you buy.
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