Bun Bo Nam Bo Vegan Recipe Made Easy and Delicious

If you’re craving a vibrant, flavorful Vietnamese dish but want to keep it completely plant-based, this Bun Bo Nam Bo vegan recipe is your new go-to! Traditionally, Bun Bo Nam Bo is a beloved Vietnamese noodle bowl featuring marinated beef, fresh vegetables, and a tangy dressing.

However, this vegan adaptation packs all the authentic flavors without any animal products, making it perfect for vegans and anyone looking to enjoy a lighter, healthier meal. With fresh herbs, crispy tofu, and a zesty sauce, this dish offers a delightful balance of textures and tastes that will transport your palate straight to the bustling streets of Hanoi.

Whether you’re a seasoned vegan or just exploring plant-based cuisine, this recipe is approachable, quick to prepare, and incredibly satisfying. It’s perfect for busy weeknights or for impressing guests with something both exotic and wholesome.

Plus, it pairs wonderfully with other vegan dishes for a complete meal experience. Ready to dive into the world of Vietnamese vegan cooking?

Let’s get started!

Why You’ll Love This Recipe

Bun Bo Nam Bo vegan style is a feast for your senses and your health. Here’s why this dish stands out:

• Authentic Flavors: Despite being vegan, it retains the essential sweet, sour, salty, and umami profiles of the original.
• Fresh Ingredients: Fresh herbs like mint and cilantro brighten the dish and add vibrant color.
• Protein-Packed: Crispy tofu replaces beef, providing a satisfying texture and a good source of plant protein.
• Easy to Customize: You can adjust the spice level and add your favorite veggies or nuts.
• Light yet Filling: Rice noodles keep it gluten-free and light, perfect for any season.

Ingredients

• 200g rice vermicelli noodles
• 300g firm tofu, pressed and cubed
• 2 cups bean sprouts, rinsed
• 1 medium carrot, julienned
• 1 cucumber, thinly sliced
• 1/4 cup roasted peanuts, chopped
• Fresh herbs: 1/4 cup mint leaves, 1/4 cup cilantro, 1/4 cup Thai basil
• 3 cloves garlic, minced
• 2 tbsp soy sauce or tamari for gluten-free
• 2 tbsp lime juice, freshly squeezed
• 1 tbsp maple syrup or agave nectar
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp chili flakes (optional, adjust to taste)
• 2 tbsp vegetable oil for frying tofu
• Salt to taste

Equipment

• Large pot for boiling noodles
• Mixing bowls
• Frying pan or skillet
• Knife and cutting board
• Strainer or colander
• Chopsticks or tongs for tossing noodles
• Measuring spoons and cups

Instructions

1. Prepare the tofu: Press the tofu to remove excess water by wrapping it in a clean towel and placing a heavy object on top for 15-20 minutes. Then, cut into bite-sized cubes.
2. Cook the noodles: Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions, usually 4-5 minutes. Drain and rinse under cold water to stop cooking. Set aside.
3. Fry the tofu: Heat vegetable oil in a frying pan over medium heat. Add the tofu cubes and fry until golden and crispy on all sides, about 7-10 minutes. Remove and drain on paper towels.
4. Make the dressing: In a small bowl, whisk together soy sauce, lime juice, maple syrup, rice vinegar, sesame oil, minced garlic, and chili flakes if using. Adjust seasoning to taste.
5. Prepare the vegetables: Julienne the carrot, thinly slice the cucumber, and rinse the bean sprouts. Roughly chop the fresh herbs.
6. Assemble the bowl: In a large bowl, combine the cooked noodles, bean sprouts, julienned carrot, cucumber, and half the herbs. Pour half the dressing over and gently toss to combine.
7. Top and garnish: Add the crispy tofu on top along with the remaining herbs and chopped peanuts. Drizzle the remaining dressing over the tofu.
8. Serve immediately: This dish is best enjoyed fresh, with extra lime wedges and chili flakes on the side for customization.

Tips & Variations

“To press tofu effectively, wrap it in multiple layers of paper towels or a clean kitchen towel and place a heavy skillet or canned goods on top. This removes moisture and helps the tofu crisp up better when frying.”

Variations to try:

• Swap tofu for tempeh or seitan for a different texture and protein boost.
• Add sautéed shiitake mushrooms for an earthy flavor.
• Include pickled vegetables like daikon or carrots for a tangy crunch.
• Use tamari sauce instead of soy sauce for gluten-free needs.
• For a nut-free option, omit peanuts and add toasted sesame seeds instead.

If you love this recipe, you might also enjoy our vegan-friendly Lemon Ricotta Pasta With Arugula Recipe or the hearty Lion’S Mane Mushroom Crumble Recipes.

Nutrition Facts

Serving Suggestions

Bun Bo Nam Bo vegan is wonderfully versatile when it comes to serving. For a light lunch or dinner, serve it with a side of fresh spring rolls or a crisp Vietnamese-style salad.

If you want to create a more substantial meal, pair it with a bowl of hot and sour soup or a refreshing iced jasmine tea.

For entertaining, consider offering a toppings bar with extra herbs, crushed peanuts, chili oil, and lime wedges so guests can customize their bowls. This flexibility makes it a fun and interactive dish perfect for gatherings.

Conclusion

This vegan version of Bun Bo Nam Bo is a fantastic way to enjoy the vibrant flavors of Vietnamese cuisine while keeping your meal plant-based and healthy. The combination of fresh herbs, crispy tofu, crunchy vegetables, and zesty dressing captures the essence of the original dish without compromising on taste or texture.

It’s simple enough for a weeknight dinner but impressive enough to serve to friends and family.

With minimal ingredients and straightforward steps, you’ll have a colorful, flavorful bowl in under 30 minutes. Plus, it’s highly adaptable for different dietary needs and preferences.

Be sure to bookmark this recipe and explore more of our delicious dishes like the Low Fodmap Appetizer Recipes and the delightful Maple Bourbon Pickles Recipe to expand your culinary repertoire. Happy cooking and enjoy your taste of Vietnam!

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