Vegan Vietnamese Grilled Pork Noodles Bowl (Bún chả chay)

Vegan Vietnamese Grilled 'Pork' Noodles Bowl

Vegan Vietnamese Grilled Pork Noodles Bowl (Bún chả chay) originates from Hanoi and is very popular in Northern Vietnamese cities. It’s commonly served at street vendors as a lunch or dinner option. Fresh, light, herbaceous yet decadent and nourishing!

As I am from Hanoi myself, I decided to make a plant-based version of this dish that is so close to my heart. For this recipe, I am collaborating with Ohmungood – a Swedish mung bean-based food product. I love their products because they are simple to make, versatile and made from 100% natural ingredients (mung beans, beetroot and spices). It’s a great choice for both health, the environment, and the animals!

Vietnamese Rice Noodles Bowl - Bun cha

Their mung bean-based bits product is a great shortcut to the traditional meatballs used in Bún chả. I will soon create a homemade version of these meatballs as well. For now, enjoy the recipe, yummy pictures and do not forget to leave a review or share your creation and tag me on IG (@veggieanh). Thank you so much for supporting my work!

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Vegan Vietnamese Grilled ‘Pork’ Noodles Bowl (Bún chả chay)

  • Total Time: 30 minutes
  • Yield: 2 1x


This recipe features vegan mung bean-based bits, vermicelli noodles, a lot of fresh veggies and herbs and a traditional (vegan) fish sauce mix. It's a super fresh, herbaceous yet full of flavor and filling.


  • 1 pack Ohmungood's Mung bean bits (sub with tofu/other plant-based meatballs)
  • 1 tbsp cooking oil
  • 2 servings vermicelli rice noodles
  • 1 cucumber
  • 1 medium carrot
  • lettuce
  • bean sprouts (optional)
  • coriander (sub with other herbs of choice (mint, perilla leaves,..))

'Nuoc mam' Fish sauce mix

  • 2 tbsp vegan fish sauce (sub with soy sauce)
  • 2 tbsp sugar (or sweetener of choice)
  • 1 tbsp rice vinegar
  • Juice from 1/4 a lime
  • 4 tbsp hot/warm water
  • minced garlic and chili (I used 3 cloves of garlic and 1 Thai chili pepper)


  1. Fry the Ohmungood bits in oil until all sides are golden brown. Set aside.
  2. Boil the vermicelli noodles according to package instructions, drain and rinse under cold water to stop cooking.
  3. Chop the lettuce and cucumber into bite-sized pieces. Thinly slice the carrot. Wash the herbs and bean sprouts.
  4. Make the nuoc mam sauce using the listed ingredients above.
  5. Assemble the noodles bowl: cooked noodles, Mung bits, lettuce, cucumber, carrot, herbs and bean spouts. Drizzle the sauce on top and enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: vietnamese

Keywords: fresh, healthy, noodles bowl, noodles salad, summer meal, vegan

If you also like this recipe, also check out:

Vegan sushi bake

Veggie banh bao

Mung bean sticky rice

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