Vietnamese Noodle Salad
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Fresh and Fast Vietnamese Noodle Salad - Bún Chay

Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 2
Author The Consumption


Salad Dressing

  • 5 tablespoons lime juice
  • 5 tablespoons fish sauce
  • 1/4 teaspoon dried chilli flakes
  • 6 teaspoons caster sugar
  • 1/3 cup boiling water

Noodle Salad

  • 100 grams vermicelli rice noodles dried
  • 1 carrot
  • 1 red capsicum
  • 3 cups mixed lettuce leaves
  • 1 cup fresh mint leaves
  • 2 red chillies
  • 2 stalks spring onion
  • 2 tablespoons dry-roasted cashews
  • 150 grams cooked meat of your choice e.g. grilled pork / chicken / prawns
  • Fresh lemon wedges, more fresh mint and Sriracha to taste


  • Boil the kettle with enough water for the dressing and to also pour over the rice noodles.
  • Make the dressing: add sugar to a glass measuring jug, pour over the boiling water (1/3 cup) and mix until the sugar has dissolved. Add in the lime juice, fish sauce and chilli flakes, mix until combined.
  • In one large bowl, or two smaller bowls, place in the lettuce
  • Thinly slice the capsicum, remove the mint leaves from their stems, and use a vegetable peeler to make ribbons with the carrot
  • Add to the bowl/s with the lettuce and toss / mix together
  • Place the rice noodles into a heat proof and pour over the boiling water until they are fully submerged. Leave to soften (about 4 minutes). 
  • Once cooked, drain in a colander or sieve and place them back into the bowl. Pour half of the dressing onto the noodles and mix through so that all the noodles are coated. Pour the other half of the dressing into a glass jar and save for another night (place the leftover dressing into the fridge)
  • Finely slice the spring onion and chillies. Add ¾ of this to the salad and mix through. Keep the other ¼ to garnish with before serving
  • Add in the noodles and using your hands, gently toss through the salad until mixed and the dressing is coating all ingredients
  • Add in your cooked meat. Either mix it through the salad or place on top
  • Top with cashews and the remaining spring onion and chilli
  • Serve with fresh lemon wedges to squeeze over, more mint and a drizzle of Sriracha if you like it hot!
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