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Vegan Bún Chả Giò

Vegan Bún Chả Giò

Full of Plants
Vietnamese-inspired cold noodle salad topped with homemade egg rolls, crunchy pickles, peanuts, fried onions, and a delicious spicy sauce! It's fresh, healthy, easy, and delicious!
5 from 1 vote
Prep Time 15 mins
Course Main Course, Salad
Cuisine Vietnamese
Servings 1 bowl

Ingredients
 
 

  • 2.5 ounces rice noodles adjust to your liking
  • 1/3 cup bean sprouts
  • 1/4 cup chopped lettuce
  • 1/4 cup chopped cucumber
  • 2 tbsp carrot and radish pickles see notes
  • 2 vegan egg rolls cut into 1-inch thick slices
  • 1 tbsp roasted peanuts
  • 1 tbsp croutons
  • 1 tbsp fried onions or shallots
  • chopped cilantro, to taste

Nước chấm sauce

  • 1 tbsp vegan nước mắm
  • 1 tbsp sugar
  • 3 tbsp water
  • 1 clove of garlic finely minced
  • 1 tsp lime juice
  • 1/2 Thai chili finely chopped

Instructions
 

  • Please note: This makes one bowl. Use the servings slider to adjust the quantities if you want to make more.
  • Bring a large pot of water to a boil. Once boiling, add the noodles and cook according to the package instructions, or until tender.
  • In the meantime, prepare the sauce: in a small bowl, combine the vegan nước mắm, sugar, water, minced garlic, lime juice, and chili. Taste and adjust spiciness and sweetness to your liking.
  • Drain the noodles and rinse under cold water. Transfer to a large serving bowl.
  • Top with bean sprouts, chopped lettuce, chopped cucumber, and pickles. Arrange the sliced egg roll on top of the noodles.
  • Top with the roasted peanuts, croutons, fried onions, and chopped cilantro. Pour in the nước chấm sauce and stir to combine everything. Serve immediately!

Notes

To make pickles:
Boil about 1 cup of water with 1/2 cup of sugar and 1 tsp salt. Once the sugar has dissolved, remove from heat and let it cool.
Cut 2 carrots and 1 white radish into thin matchsticks. Transfer to a bowl and sprinkle with about 1 tsp of salt. Stir to coat and let it sit 10 minutes. Squeeze the carrots and radish to remove excess water and rinse under cold water.
Transfer the carrots and radish to a jar, pour in the sugar water and 1/2 cup of white vinegar. Refrigerate for at least 6 hours, or overnight. Keep in the refrigerator for up to 2 weeks.
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