Vegetarian Bo Bun (Vietnamese Beef Noodle Salad)

Dive into the vibrant flavors of Vietnam with this Vegetarian Bo Bun, a plant-based twist on the classic Vietnamese Beef Noodle Salad. Featuring tender vermicelli noodles, crisp julienned vegetables, fresh herbs, and golden-brown marinated tofu, this dish is a perfect balance of textures and flavors. The zesty lime and rice vinegar dressing provides a tangy kick, while roasted peanuts add a delightful crunch to every bite. Ready in just 40 minutes, this fresh and wholesome salad is ideal for a quick weeknight dinner or a light yet satisfying meal. Packed with tofu protein and bursting with aromatic herbs like mint and cilantro, this recipe brings authentic Vietnamese cuisine to your table with a vegetarian-friendly flair. Perfect for lovers of Asian-inspired recipes and nourishing salads, it’s a dish that’s sure to impress!

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams vermicelli noodles
• 300 grams firm tofu
• 1 large carrot
• 1 medium cucumber
• 100 grams bean sprouts
• 100 grams lettuce leaves
• 20 grams fresh mint
• 20 grams fresh cilantro
• 50 grams roasted peanuts
• 1 whole lime
• 60 ml soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon brown sugar
• 2 cloves garlic
• 1 whole red chili
• 2 tablespoons rice vinegar

Directions

Step 1

Prepare the tofu: Press the firm tofu to remove excess water. Once pressed, cut into cubes about 1-inch each.

Step 2

In a mixing bowl, combine 60 ml soy sauce, 1 tablespoon brown sugar, 1 minced garlic clove, and half of the sliced chili. Add the tofu cubes to the marinade and let them sit for at least 15 minutes.

Step 3

Cook the noodles: Boil water in a pot. Add vermicelli noodles and cook for 3-4 minutes until tender. Drain and rinse under cold water, then set aside.

Step 4

While the noodles are cooking, julienne the carrot and cucumber. Shred the lettuce leaves and roughly chop the mint and cilantro.

Step 5

Heat a nonstick pan over medium-high heat, and add 1 tablespoon of sesame oil. Add marinated tofu to the pan, cooking until golden brown on all sides, about 5-7 minutes. Remove from heat once done.

Step 6

In a small bowl, prepare the dressing by combining the juice of 1 lime, 2 tablespoons of rice vinegar, 1 minced garlic clove, the remaining chili, and 1 tablespoon of sesame oil. Mix well.

Step 7

Assemble the salad by distributing the cooked noodles evenly in serving bowls. Top with shredded lettuce, julienned carrots, cucumbers, bean sprouts, cooked tofu, fresh mint, and cilantro.

Step 8

Drizzle the dressing over each bowl. Finish with a sprinkle of roasted peanuts for added crunch.

Step 9

Serve immediately and enjoy your refreshing Vegetarian Bo Bun!

Nutrition Facts

Serving size	(1281.7g)

Amount per serving	% Daily Value*
Calories	1895.2

Total Fat 71.9g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 19.6g
Cholesterol 0mg	0%
Sodium 2510.1mg	0%
Total Carbohydrate 286.2g	0%
Dietary Fiber 31.7g	0%
Total Sugars 31.4g
Protein 76.7g	0%

Vitamin D 0IU	0%
Calcium 804.9mg	0%
Iron 18.2mg	0%
Potassium 2377.5mg	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: 30.8%

Protein: 14.6%

Carbs: 54.5%