Banh Mi Noodle Bowl (aka Bun Chay) Recipe
Flavorful healthy Banh Mi Noodle Bowl (aka Bun Chay) bursts with Vietnamese flavors! Packed FULL of healthy veggies, sriracha tofu, rice noodles & herbs with a tasty Sriracha Dressing.
How to Make the Best Banh Mi Noodle Bowl (aka Bun Chay)
This Banh Mi Noodle Bowl (also known as Bun Chay) brings all the vibrant flavors of a Vietnamese banh mi sandwich into a fresh, satisfying bowl format. It’s packed with crunchy pickled vegetables, tender rice noodles, crispy sriracha-glazed tofu, and a creamy spicy dressing that ties everything together beautifully.
What makes this bowl truly special is the balance of textures and flavors—the quick-pickled carrots and radishes add a tangy crunch, while the fresh cucumber, cabbage, and herbs bring brightness and freshness. The sriracha mayo dressing is creamy with just the right amount of heat, making every bite incredibly satisfying.
This recipe is naturally vegan but easily adaptable if you prefer to use chicken instead of tofu. It’s a perfect weeknight dinner that comes together in under an hour, and the components can be prepped ahead for even faster assembly. Whether you’re looking for a healthy lunch option or a light dinner, this banh mi noodle bowl delivers on both nutrition and flavor.
Banh Mi Noodle Bowl (aka Bun Chay)
Flavorful healthy Banh Mi Noodle Bowl (aka Bun Chay) bursts with Vietnamese flavors! Packed FULL of healthy veggies, sriracha tofu, rice noodles & herbs with a tasty Sriracha Dressing.
Ingredients
Rice Noodles
Pickled Vegetables
Sriracha Dressing
Bowl Toppings
Instructions
Prepare the Noodles
- Pour boiling water over rice noodles and let sit 5-6 minutes, or until softened. Drain, rinse and set aside. (A shallow baking dish works well for this.)
Pickle the Vegetables
- Heat ⅓ cup water and ⅓ cup vinegar on the stove in a small pot. Add sugar, salt, radishes, and carrots and bring to a simmer.
- Toss to coat well and turn heat off. Place them in a bowl and chill in the fridge or freezer for a few minutes. These can be made ahead.
Make the Dressing
- Place all dressing ingredients in a small bowl and whisk until combined.
Cook the Tofu
- Heat oil in a skillet and season the oil with salt and pepper. Add the tofu and sear over medium heat until all sides are crispy.
- Stir in a little sriracha for heat at the end.
Assemble the Bowls
- Slice the cucumber, bell pepper and cabbage very thinly (using a mandolin is nice).
- Divide the noodles between bowls and arrange all the veggies around them. Add the pickled veggies and tofu.
- Spoon the flavorful dressing overtop. Garnish with fresh mint, jalapeño slices and lime wedges.
Notes
- For a non-vegan option, substitute chicken for the tofu.
- The pickled vegetables can be made ahead and stored in the refrigerator.
- Adjust the sriracha amount to your preferred spice level.
