Bun Chay (Vietnamese Veggie Rice Vermicelli Salad)

20 mins (prep 15, cooking 5)
15 ingredients
10-16 servings
Bun (rice vermicelli) is served MANY ways. The vegetable are a foundation for most variations. Some variations include adding beef or pork with lemongrass, grilled pork, beef, shrimp or pork pattie, shredded pork, egg roll, shrimp or shrimp and pork paste grilled on sugar cane and many more. Que Huang brand rice vermicelli was reccomended by a local Vietnamese restaurant. I also tried Jiang Xi but they are thicker than I prefer. You want vermicelli NOT spaghetti size.

Categories:  salad , <-30-mins , quick , vietnamese , vegetarian , time-to-make , asian ,
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Serving Size (136.81 g)
Servings 10
Amount per Serving
Calories 31.25 Calories from Fat 2.16
% Daily Value *
Total Fat 0.24g 3.72%
Saturated Fat 0.04g 2.25%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 42.62mg 17.76%
Total Carbohydrate 6.75g 22.5%
Dietary Fiber 2.8 g 112.12%
Sugars 2.36 g %
Protein 1.74g 34.87%
Vitamin A 8886.38IU% Vitamin C 8.04mg%
Calcium 58.93mg% Iron 1.76mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
rice vermicelli, fresh cilantro, fresh basil, sauce, dry roasted peanuts