Vegan Bun Cha (Vietnamese Grilled Pork Noodles Bowl)

This Vegan Bun Cha (Vietnamese Grilled Pork Noodles) is my plant-based version of the classic Vietnamese Bun Cha. This recipe features meatballs made from chickpeas and eggplant, chewy rice noodles, herbs, and a savory, addictive dipping sauce. It makes a delicious lunch or dinner!

I was born and raised in Hanoi, and there is a classic Hanoi dish that every tourist must try at least once - Bún Chả. It's a dish that is so close to my heart and is one of the national pride. Since going vegan, I find that the choices for a vegan or vegetarian version of Bún Chả are very limited. So this is my attempt to recreate a version of this dish that stays true to the authentic recipe, while suitable for those who are following a vegan or vegetarian diet.

Normally, Bun Cha consists of grilled pork, vermicelli noodles, fresh herbs, and a savory dipping sauce. However, this vegan version replaces the pork with plant-based ingredients such as chickpeas, eggplant, onion, garlic, lemongrass, and cilantro that mimic the texture and aim to replicate the savory, umami flavors.

For another vegan meatball recipe, check out my Tofu Meatball Banh Mi!

For more Vietnamese vegan noodle soups, check out Vegan Pho, Vegan Bun Rieu, and Vegan Bun Bo Hue. Check out my collection of vegan Vietnamese recipes.

Jump to:

• Ingredients of Vegan Bun Cha
• Instructions
• How to serve your Vegan Bun Cha
• Variations
• Substitutes
• Storage Tips
• 📖 Recipe
• Other Vietnamese Recipes
• Other Noodle Soup recipes
• 💬 Reviews

Ingredients of Vegan Bun Cha

To make the meatballs, you'll need these ingredients:

• Eggplant: Roasted and blended with other ingredients to provide a meaty texture and flavor.

• Chickpeas (from a can): Finely mashed and added to the mixture for binding and added protein.

• Lemongrass: Blended with other aromatics to enhance the overall taste of the meatballs.

• Onion: Adds flavor and moisture to the meatball mixture.

• Garlic: Provides a savory taste and enhances the overall flavor.

• Cilantro: Adds a fresh and vibrant element to the meatballs.

• Soy sauce: Adds umami flavor and depth to the mixture.

• Sugar: Balances the flavors and adds a touch of sweetness.

• Black pepper: Adds a subtle heat and complements the other flavors.

• Flour: Helps bind the ingredients together and achieve a desired texture.

To serve you'll need:

• Rice noodles

• Fresh vegetables like lettuce, cucumber, cilantro and Thai basil

'Nuoc mam' Fish sauce mix

• Vegan fish sauce (sub with soy sauce)
• Sugar (or sweetener of choice)
• Rice vinegar
• Lime juice
• Hot water
• Minced garlic and chili
• Thinly sliced carrot (optional)

See the recipe card for full quantity.

Instructions

For the Vegan Meatballs:

• Preheat your oven to 200°C (400°F). Slice the eggplant into thin slices and roast them in the oven with a pinch of salt and olive oil for about 25 minutes or until softened, flipping them halfway through.
• Prepare the lemongrass by bashing it with a rolling pin to release the flavors. Remove the tough outer leaves and roughly chop the lemongrass. Also, roughly chop the onion and garlic cloves.
• In a food processor or blender, combine the chopped onion, garlic, lemongrass, roasted eggplant and chickpeas. Blend them together until well combined.

• Transfer the mixture to a bowl, add soy sauce, sugar, black pepper, and flour and mix well. Refrigerate for 2 hours or place it in the freezer for 20 minutes. Chilling the mixture will help it firm up, making it easier to shape into meatballs. If needed, add more flour to the mixture to achieve a firmer consistency.
• After chilling, shape the mixture into meatball shapes. If necessary, you can roll them in a bit more flour to help them hold their shape.
• You have two options for cooking the meatballs. You can either fry them in a pan until they are golden and crispy, or you can bake them in the oven until they achieve the desired texture. Choose the method you prefer.

To assemble:

• Cook the rice noodles according to the package instructions. Once cooked, rinse them under cold water and drain well.
• Thinly slice the lettuce and cucumber. You can also prepare additional herbs like cilantro, mint, and Thai basil if desired.
• In a bowl, combine the vegan fish sauce (or soy sauce), sugar (or sweetener of choice), rice vinegar, lime juice, water, minced garlic, and chili. Mix everything well to create the sauce. You can adjust the sweetness, tanginess, and spiciness to your taste.
• Divide the sauce into two serving bowls. Add the vegan meatballs to the sauce.
• Arrange the cooked rice noodles, lettuce, and herbs on separate plates.

How to serve your Vegan Bun Cha

To serve your vegan Bun Cha:

• Take a small portion of rice noodles and vegetables then dip in the sauce. Enjoy them with the vegan meatballs.
• Repeat these steps until you finish all the ingredients.

Variations

• Alternatives for the ingredients for vegan meatballs: While the recipe suggests using eggplant and chickpeas for the meatballs, you can experiment with different vegetables like zucchini, sweet potatoes, or even cauliflower and substitute chickpeas with tofu.
• You can also add various herbs and spices such as turmeric, cumin, or smoked paprika to enhance the flavors. Feel free to customize the dish based on your preferences and explore different combinations to create your unique twist on this Vietnamese classic.

Substitutes

• Lemongrass: If you don't have access to fresh lemongrass, you can use lemongrass paste or omit it.
• In place of vegan fish sauce, you can use soy sauce or coconut aminos (gluten-free option) to add the desired savory flavor.
• If rice noodles are not readily available, you can substitute them with other types of Asian noodles such as wheat noodles, glass noodles and soba noodles.

Storage Tips

• If you have leftover vegan meatballs, store them in an airtight container in the refrigerator for up to 3-4 days. If you plan to store them for longer, freezing is a great option. Place the cooked meatballs in a freezer-safe container or bag, and they should keep well for up to 3 months.
• The dipping sauce can be stored in a sealed jar in the refrigerator for about a week.
• Remember to keep the rice noodles and vegetables separate from the sauce and store them in separate airtight containers in the refrigerator. When ready to enjoy, simply assemble the components and enjoy a fresh and delicious vegan Bun Cha meal!

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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