Save to your scrapbook

    Bun cha salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Bun cha salad

    • Vegetarian
    • Vegan
    • Preparation time: 40 minutes to 45 minutes
    • Cooking time: 10 minutes to 15 minutes

    Serves: 2


    2 tbsp Sunflower oil
    1 Onion thinly sliced
    3tbsp Toasted sesame oil
    240g Vegan Inspired Veggie Balls, broken into chunks
    4tbsp Hoisin sauce
    300g Rice vermicelli noodles
    3tbsp Peanuts, roasted and crushed
    1 Large red chili, sliced
    3tbsp Crispy onions
    1 Lime, cut into wedges

    For the salad:
    1 Carrot, peeled and sliced very thinly
    1/3 Cucumber , sliced very thinly
    1 Baby gem lettuce, washed and leaves sliced thin
    2 large Spring onions, sliced very thin
    4 sprigs of Mint, leaves picked
    6 sprigs of Coriander, leavespicked

    For the dressing:
    3tbsp Brown sugar
    3tbsp Light soy sauce
    1tbsp Rice vinegar
    1tbsp Toasted sesame oil
    1 stick of lemongrass, outer leaves peeled and finely chopped

    Rice paper garnish :
    2 Rice paper sheets
    60ml Vegetable oil 


    1. Place a frying pan over a medium heat and add the sunflower oil and onion. Season lightly with salt and cook gently until soft and golden.

    2. Remove from the pan and place to one side. Now place the sesame oil into the pan and once hot, fry the veggie balls until crisp and golden around the edges.

    3. Now add the hoisin sauce and cook until it reduces and coats the veggie balls in a glaze. Tip in the sesame seeds and onion and stir to combine

    4. Remove the pan from the heat and set aside. Split the salad ingredients between your serving bowls arranging them attractively. Next add the noodles to the bowls.

    5. Make the dressing by mixing the sugar with 50ml of boiling water in a small mixing bowl. Now add the rest of the dressing ingredients.

    6. Finally heat the vegetable oil in a frying pan and once hot add the rice paper.Cook until the paper is puffed up and crisp. Remove form the pan and lay on a sheet of kitchen paper to cool. Sprinkle a pinch of salt over the rice paper sheets.

    7. Now you are ready to bring everything together, add the veggie ball mixture to the bowls and pour over the dressing. Garnish the dish with the peanuts, red chilli and crispy onions. Squeeze over the lime juice and serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    1 stars