Bo Bun Recipe Vegetarian: Easy and Delicious Vietnamese Bowl

Bo Bun is a vibrant Vietnamese noodle salad bursting with fresh herbs, crunchy vegetables, and a delightful balance of savory, sweet, and tangy flavors. Traditionally made with grilled beef, this dish can be easily transformed into a delicious vegetarian meal without sacrificing any of its signature zest.

Whether you’re a vegetarian looking for a new favorite or simply craving a light, refreshing meal, this vegetarian Bo Bun recipe is sure to impress. It combines rice vermicelli noodles, crispy tofu, fresh herbs, and a tangy dressing that ties everything together perfectly.

In this blog post, I’ll walk you through the ingredients, equipment, and step-by-step instructions to create this colorful dish at home. Plus, I’ll share tips and variations to customize it to your taste.

Ready to dive into a bowl of fresh, flavorful goodness? Let’s get started!

Why You’ll Love This Recipe

This vegetarian Bo Bun recipe is a fantastic blend of textures and flavors, from crunchy peanuts and fresh herbs to soft noodles and crispy tofu. It’s a perfect balance of healthy and indulgent, making it ideal for lunch, dinner, or even a light weekend treat.

Plus, it’s:

• Easy to prepare with simple ingredients you can find in most grocery stores or Asian markets.
• Highly customizable – add or swap veggies, proteins, or herbs to suit your preferences.
• Nutritious and filling with plant-based protein from tofu and fiber from fresh vegetables.
• Gluten-free when using rice noodles and tamari instead of soy sauce.
• Perfect for meal prep, as components can be made ahead and assembled quickly.

Ingredients

• 200g rice vermicelli noodles
• 300g firm tofu, pressed and cubed
• 2 tablespoons vegetable oil (for frying tofu)
• 1 cucumber, julienned
• 2 medium carrots, julienned
• 1 cup bean sprouts, rinsed and drained
• Fresh herbs: ½ cup mint leaves, ½ cup cilantro, ½ cup Thai basil, roughly chopped
• ½ cup roasted peanuts, roughly chopped
• 2 spring onions, thinly sliced
• 1 small red chili, thinly sliced (optional)
• For the dressing:
• 3 tablespoons lime juice
• 2 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup or sugar
• 1 tablespoon rice vinegar
• 1 garlic clove
• 1 teaspoon grated ginger
• 1 tablespoon sesame oil
• 1 tablespoon water (to thin if necessary)

Equipment

• Large pot (for boiling noodles)
• Large mixing bowl
• Non-stick frying pan or skillet
• Whisk or fork (for mixing dressing)
• Cutting board and sharp knife
• Colander or strainer
• Measuring spoons and cups

Instructions

1. Prepare the noodles: Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions (usually 3-5 minutes) until tender but firm. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Cook the tofu: While the noodles cook, press the tofu to remove excess moisture. Cut into bite-sized cubes. Heat vegetable oil in a non-stick skillet over medium-high heat. Add tofu cubes and fry until golden and crispy on all sides, about 7-10 minutes. Remove from pan and set aside on paper towels to drain excess oil.
3. Prepare the dressing: In a small bowl, combine lime juice, soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and sesame oil. Whisk well until the sugar dissolves and the dressing is smooth. If too thick, add a tablespoon of water to thin it out.
4. Prepare the vegetables and herbs: Julienne the cucumber and carrots, rinse the bean sprouts, and chop the fresh herbs. Slice the spring onions and red chili if using.
5. Assemble the Bo Bun bowls: Divide the cooked rice vermicelli noodles into serving bowls. Top each bowl with crispy tofu, cucumber, carrots, bean sprouts, and fresh herbs. Sprinkle generously with chopped roasted peanuts and sliced spring onions. Add chili slices for extra heat if desired.
6. Drizzle with dressing: Pour the tangy dressing over each bowl just before serving. Toss gently to combine all ingredients and enjoy immediately.

Tips & Variations

“For the best tofu texture, pressing it overnight yields the crispiest, firmest cubes.”

• Tofu alternatives: Swap tofu for tempeh, seitan, or grilled mushrooms for different textures.
• Vegan option: Use maple syrup or agave in the dressing instead of honey.
• Add crunch: Include sliced radishes, chopped peanuts, or fried shallots for extra texture.
• Spicy kick: Mix some chili garlic sauce into the dressing or add fresh sliced jalapeños.
• Meal prep: Keep noodles, tofu, and veggies separate and combine just before eating to preserve freshness.
• Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.

Nutrition Facts

Serving Suggestions

This vegetarian Bo Bun is a complete meal on its own but pairs beautifully with light Vietnamese appetizers or soups. Consider serving it alongside a bowl of fresh spring rolls or a hot bowl of Clam Chowder San Francisco Recipe for a hearty starter.

For dessert, cool down your palate with a refreshing treat like the Cinnamon Pecan Ice Cream Recipe, which complements the fresh flavors of this salad perfectly.

If you love experimenting with sauces, try pairing your Bo Bun with the rich and creamy Classico Sun Dried Tomato Alfredo Sauce Recipe on the side for an indulgent twist.

Conclusion

This vegetarian Bo Bun recipe is a celebration of fresh ingredients and bold flavors, all wrapped up in a simple, easy-to-make dish. The combination of crisp vegetables, fragrant herbs, and crispy tofu creates a satisfying meal that feels both light and nourishing.

It’s a fantastic way to enjoy Vietnamese cuisine without the meat, offering a delicious alternative for vegetarians and anyone looking to add more plant-based meals to their diet. Whether you’re cooking for yourself or impressing guests, this Bo Bun is sure to be a crowd-pleaser.

Don’t forget to explore more recipes on this site to keep your culinary journey exciting and flavorful. Happy cooking, and enjoy your vibrant bowl of vegetarian Bo Bun!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Bo Bun Recipe Vegetarian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A fresh and flavorful Vietnamese noodle salad with marinated tofu and crunchy vegetables. Perfect for a light and healthy meal.”, “prepTime”: “PT20M”, “cookTime”: “PT10M”, “totalTime”: “PT30M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“200g rice vermicelli noodles”, “250g firm tofu, cubed”, “2 tablespoons soy sauce”, “1 tablespoon sesame oil”, “1 cucumber, julienned”, “2 carrots, julienned”, “1 cup bean sprouts”, “1/4 cup roasted peanuts, chopped”, “1/4 cup fresh mint leaves”, “1/4 cup fresh cilantro leaves”, “2 tablespoons lime juice”, “2 tablespoons hoisin sauce”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook rice vermicelli noodles according to package instructions; drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Marinate tofu cubes in soy sauce and sesame oil for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Pan-fry marinated tofu until golden and crispy; set aside.”}, {“@type”: “HowToStep”, “text”: “Prepare vegetables: julienne cucumber and carrots, rinse bean sprouts.”}, {“@type”: “HowToStep”, “text”: “In a bowl, combine noodles, tofu, and vegetables.”}, {“@type”: “HowToStep”, “text”: “Top with chopped peanuts, mint, and cilantro.”}, {“@type”: “HowToStep”, “text”: “Drizzle with lime juice and hoisin sauce before serving.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “15 g”, “fatContent”: “12 g”, “carbohydrateContent”: “45 g”}}