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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

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