Bun chay (Vietnamese noodle salad)

I think the last time I made a Vietnamese salad prior to this occasion was in year 7. I remember a school project where I was assigned the country Vietnam. 

I made a poster and everyone had to bring in a food from their assigned country to share. I chose a vermicelli noodle salad, I think with beef if I recall correctly.

The current salad was meat-free (as I’m now a veggo). I used this recipe as my guide.

Unfortunately my husband dislikes coriander/cilantro and, to some degree, mint,  so I substituted basil (which I had bought fresh and since frozen). (I grew up with a backyard overgrown with coriander and l♡ve it!!)

Had much trouble finely slicing/shredding the veg, even with my newly purchased vietnamese chef-endorsed shredder…. I then tried my julienne slicer and sent a carrot flying acrossthe kitchen….

I also added some finely sliced bok choy – yum!

Made it in a large dish and then served it into individual bowls. I added the dressing at the last minute. I put in one tiny chilli (de-seeded) and it gave a real buzz – love my chilli!

Plenty of flavour and super fresh. Looking forward to further Vietnamese meals.

Leftovers tonight! Yes! 🙂


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