Bun Cha Recipe Vegan: Easy Plant-Based Vietnamese Dish

Bun cha is a beloved Vietnamese street food traditionally featuring grilled pork served with fresh herbs, rice noodles, and a tangy dipping sauce. However, if you follow a plant-based diet or simply want to try a vegan twist on this classic dish, you’re in for a treat!

This vegan bun cha recipe captures all the vibrant, fresh flavors and satisfying textures without any animal products. Using marinated mushrooms and tofu as the protein base, paired with a bright, sweet-sour dipping sauce and fresh herbs, this dish is both wholesome and delicious.

Whether you’re a seasoned vegan or just exploring meatless options, this recipe will bring a burst of Vietnamese street food magic to your table. Plus, it’s perfect for summer dinners, casual gatherings, or anytime you crave something light yet flavorful.

Ready to dive into this easy-to-make vegan bun cha? Let’s explore why this recipe is a must-try and how you can bring the authentic taste of Vietnam home.

Why You’ll Love This Recipe

This vegan bun cha recipe is a fantastic way to enjoy a traditional Vietnamese favorite without compromising your dietary choices. The combination of smoky, caramelized mushrooms and tofu mimics the savory grilled pork beautifully, providing a rich umami flavor that’s deeply satisfying.

What makes this dish truly special is the balance of flavors and textures: crisp fresh herbs, crunchy pickled vegetables, soft rice noodles, and a perfectly tangy dipping sauce that ties everything together.

It’s light yet filling, simple to prepare, and can easily be adjusted to your taste preferences.

Plus, it’s a crowd-pleaser! Whether you’re cooking for family, friends, or meal prepping for the week, this recipe is sure to impress with its authentic flavors and wholesome ingredients.

Ingredients

• For the Vegan “Meat”:
• 200g shiitake mushrooms, sliced
• 200g firm tofu, pressed and sliced into thin strips
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tsp ground black pepper
• For the Dipping Sauce (Nuoc Cham):
• 4 tbsp lime juice (freshly squeezed)
• 3 tbsp water
• 2 tbsp sugar or coconut sugar
• 2 tbsp soy sauce or tamari
• 1 small garlic clove, minced
• 1 red chili, thinly sliced (optional)
• Other Ingredients:
• 200g rice vermicelli noodles
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup fresh Thai basil leaves
• 1 cucumber, julienned
• 1 carrot, julienned
• 1 cup bean sprouts (optional)
• For Quick Pickles:
• 1/2 cup white vinegar
• 1/2 cup water
• 2 tbsp sugar
• 1 tsp salt
• 1 carrot and 1 daikon radish, julienned

Equipment

• Large mixing bowls
• Non-stick skillet or grill pan
• Small saucepan
• Sharp knife and cutting board
• Colander for noodles
• Serving plates or bowls
• Measuring spoons and cups
• Whisk or fork for mixing sauce

Instructions

1. Prepare the Quick Pickles: In a small saucepan, combine white vinegar, water, sugar, and salt. Heat gently, stirring until the sugar dissolves. Remove from heat and let cool slightly.
2. Add the julienned carrot and daikon radish into the pickling liquid. Toss well and set aside for at least 30 minutes to pickle.
3. Marinate the Mushrooms and Tofu: In a bowl, whisk together soy sauce, maple syrup, sesame oil, minced garlic, and black pepper.
4. Add the sliced mushrooms and tofu strips to the marinade. Toss gently to coat everything evenly. Let marinate for 15-20 minutes for best flavor.
5. Cook the Vegan “Meat”: Heat a non-stick skillet or grill pan over medium-high heat. Add the marinated mushrooms and tofu without overcrowding the pan.
6. Cook for about 5-7 minutes on each side or until nicely caramelized and slightly crispy on edges. Remove from heat and keep warm.
7. Prepare the Rice Noodles: Cook the rice vermicelli according to package instructions. Usually, this involves soaking or boiling for 3-5 minutes until tender.
8. Drain the noodles and rinse under cold water to stop cooking and remove excess starch. Drain well and portion out into serving bowls.
9. Make the Dipping Sauce: In a small bowl, combine lime juice, water, sugar, soy sauce, minced garlic, and sliced chili. Whisk until sugar dissolves completely. Taste and adjust sweetness or acidity as desired.
10. Assemble the Bun Cha Bowls: Divide the cooked mushrooms and tofu among the bowls with noodles. Add fresh herbs (mint, cilantro, Thai basil), cucumber, carrot, bean sprouts, and a spoonful of the quick pickles.
11. Serve the dipping sauce on the side or drizzle lightly over the bowls. Encourage diners to mix all components together for the full bun cha experience.

Tips & Variations

“For an extra smoky flavor, try grilling the marinated mushrooms and tofu on an outdoor grill or grill pan.”

• Substitute shiitake mushrooms with king oyster or portobello for different textures.
• Add some crushed roasted peanuts or toasted sesame seeds on top for crunch.
• Use tempeh instead of tofu for a nuttier flavor and firmer texture.
• Adjust the dipping sauce heat level by adding more or less chili according to taste.
• For a gluten-free version, ensure your soy sauce or tamari is certified gluten-free.
• Try making a batch of this dipping sauce in advance as it keeps well refrigerated for up to 3 days.

Nutrition Facts

Serving Suggestions

This vegan bun cha pairs wonderfully with a crisp iced jasmine tea or a light, citrusy white wine like Sauvignon Blanc. Serve it alongside fresh spring rolls or a simple cucumber salad to complete your Vietnamese-inspired meal.

For a heartier feast, consider adding a side of crispy tofu or these delightful Lion’S Mane Mushroom Crumble Recipes to complement the fresh, bright flavors of the bun cha.

Conclusion

Transforming traditional Vietnamese bun cha into a vibrant vegan dish is easier than you think. With marinated mushrooms and tofu standing in for the grilled pork, this recipe delivers all the authenticity and flavor you crave.

The fresh herbs, pickled vegetables, and tangy dipping sauce create a symphony of tastes and textures that will satisfy both vegans and non-vegans alike.

Whether you’re cooking for yourself, family, or friends, this vegan bun cha offers a healthy, delicious way to enjoy a classic Vietnamese favorite. Don’t forget to check out other exciting recipes like our Lemon Ricotta Pasta With Arugula Recipe or refreshing treats such as the Lemon Straws Recipe for your next culinary adventure.

Happy cooking and enjoy the flavors of Vietnam at home!

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