Vegan Bo Bun (Vietnamese Beef Noodle Salad)

Experience a refreshing twist on a Vietnamese classic with this Vegan Bo Bun (Vietnamese Beef Noodle Salad). This vibrant and nourishing dish swaps traditional beef for flavorful marinated tofu, pan-fried to golden perfection. Tender rice vermicelli noodles form the base, adorned with crisp julienned vegetables, crunchy bean sprouts, and aromatic herbs like mint and cilantro. A zesty lime-based dressing, enhanced with vegan fish sauce and maple syrup, ties it all together, delivering the perfect balance of tangy, savory, and sweet. Finished with a sprinkle of roasted peanuts for added texture, this quick and easy recipe is ideal for a light, wholesome meal. Perfect for plant-based eaters and fans of Vietnamese cuisine, this salad is a must-try for your lunch or dinner rotation.

Nutriscore Rating: 76/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 14 oz firm tofu
• 4 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp sriracha sauce
• 1 tbsp brown sugar
• 1 garlic clove, minced
• 7 oz rice vermicelli noodles
• 2 carrots, julienned
• 1 cucumber, julienned
• 1 cup bean sprouts
• 0.5 cup fresh mint leaves
• 0.5 cup fresh cilantro leaves
• 0.5 cup roasted peanuts, chopped
• 1 lime, juiced
• 3 tbsp vegan fish sauce
• 2 tbsp rice vinegar
• 1 tbsp maple syrup

Directions

Step 1

Press the tofu for at least 15 minutes to remove excess water; cut into cubes.

Step 2

In a bowl, mix soy sauce, sesame oil, sriracha, brown sugar, and minced garlic. Add tofu cubes and marinate for at least 20 minutes, stirring occasionally.

Step 3

Cook rice vermicelli noodles according to package instructions. Drain and set aside.

Step 4

While the noodles cook, heat a non-stick skillet over medium heat. Add marinated tofu and cook for 5-7 minutes until golden brown on all sides. Remove from heat.

Step 5

In a small bowl, whisk together lime juice, vegan fish sauce, rice vinegar, and maple syrup to make the dressing.

Step 6

In serving bowls, divide the rice noodles, then top with carrot, cucumber, and bean sprouts.

Step 7

Add cooked tofu on top, followed by mint and cilantro leaves.

Step 8

Sprinkle chopped peanuts over the salad.

Step 9

Drizzle the dressing over each bowl.

Step 10

Serve immediately, mixing through before eating.

Nutrition Facts

Serving size	(1557.8g)

Amount per serving	% Daily Value*
Calories	2114.1

Total Fat 88.2g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 11.8g
Cholesterol 0mg	0%
Sodium 4388.7mg	0%
Total Carbohydrate 266.5g	0%
Dietary Fiber 33.9g	0%
Total Sugars 58.1g
Protein 94.5g	0%

Vitamin D 0IU	0%
Calcium 1268.3mg	0%
Iron 27.1mg	0%
Potassium 3456.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.5%

Protein: 16.9%

Carbs: 47.6%