Khally’s Kitchen logo – Delicious recipes, bold flavours & easy-to-make meals
Pinterest Instagram Tiktok Youtube
Vegetarian bún chả bowl with roasted garlic potatoes, fried aubergine, cucumber, vermicelli noodles, sweet soy tenderstem broccoli, and a jalapeño chilli soy sauce.

 

Vegetarian Bún Chả 


This vegetarian bún chả is a fresh, plant-based twist on the iconic Vietnamese noodle dish traditionally made with grilled pork. Originating from Hanoi, bún chả is known for its bold balance of sweet, savoury, and tangy flavours, and this meat-free version delivers all that and more. Instead of pork, this bún chả features crispy roasted garlic potatoes, fried aubergine, sweet soy tenderstem broccoli, and cucumber ribbons, all served over soft vermicelli noodles. It is topped with, caramelised onions, crunchy peanuts, and a spicy jalapeño chilli soy sauce, this vegetarian bún chả is perfect for anyone craving authentic Vietnamese flavour with a vegetarian based twist.

0.0 out of 5 stars (based on 0 reviews)

Jump to Recipe

Khally’s Bun Chả Hacks

The secret to making this vegetarian bún chả  is the chilli soy dipping sauce. Spicy, sweet, and full of umami. While you could make your own from scratch, I prefer to use a shortcut that saves time and adds big flavour: Morrisons Best Jalapeño Chilli Jam. Just a spoonful blended with soy sauce and teriyaki creates a bold, balanced dressing that brings everything together.

Craving the classic version? This sauce also pairs beautifully with grilled pork patties if you’re leaning toward a traditional meat-based bún chả.

Looking to explore more Health Kickz recipes? Try my Golden Summer Rolls with Peanut Sauce, Easy Homemade Hummus and Ultimate Smoothie Bowl

Picture of Khaldun Nisbett

Khaldun Nisbett

A Londoner with a serious love for food and Arsenal. My favourite things are travelling, coffee, and hitting the gym!

Vegetarian Bún Chả 
Pin
Print

Vegetarian Bún Chả 

Course: MainCuisine: VietnameseDifficulty: Easy
Servings

1

servings
Prep time

20

minutes
Cooking time

10

minutes

Vegetarian bún chả bowl with roasted garlic potatoes, fried aubergine, cucumber ribbons, vermicelli noodles, sweet soy tenderstem broccoli, and a jalapeño chilli soy sauce.

Ingredients

  • Roasted Garlic Potatoes

  • 2 large potatoes, diced

  • 3 cloves garlic, finely chopped

  • 1 tsp turmeric

  • 1 tsp paprika

  • 1 tbsp Italian herbs

  • Salt, to taste

  • Sweet Soy Tenderstem Broccoli

  • 1 bunch tenderstem broccoli

  • 2 tbsp soy sauce

  • 1 tbsp honey

  • 1 tsp paprika

  • 1 tsp all-purpose seasoning

  • 1 red onion, sliced

  • Jalapeño Chilli Soy Sauce

  • 1 tbsp jalapeño jam

  • 1 tbsp soy sauce

  • 1 tbsp teriyaki sauce

  • Fried Aubergine

  • 1 half of aubergine, sliced

  • Cucumber Ribbons

  • 1 half cucumber, ribboned

  • Vermicelli noodles

  • Handful of Vermicelli Noodles

  • Salt, to taste

  • Toppings

  • Crushed peanuts

  • Sesame seeds

Directions

  • Roasted Garlic Potatoes
  • Peel and dice the potatoes into bite-sized chunks.
  • Boil the potatoes in salted water for 5–7 minutes until just starting to soften (parboiled).
  • Drain well and let them steam dry for a few minutes.
  • Toss the potatoes with finely chopped garlic, turmeric, paprika, Italian herbs, and salt to taste.
  • Air-fryer method (preferred): Place the seasoned potatoes in the air fryer basket and cook at 200°C for 15–20 minutes, shaking halfway, until golden and crispy.
  • Oven method (if no air fryer): Preheat oven to 200°C (fan 180°C/gas mark 6), spread the potatoes on a lined baking tray, and roast for 30–40 minutes, turning halfway.
  • Sweet Soy Tenderstem Broccoli
  • In a small saucepan over low heat, combine soy sauce, honey, paprika, and all-purpose seasoning. Stir to combine and warm through gently.
  • Add the sliced red onion and trimmed tenderstem broccoli to the pan.
  • Cover with a lid and cook over medium-low heat for 5–7 minutes, or until the broccoli and onions are softened to your liking. Stir occasionally to ensure even coating.
  • Jalapeño Chilli Soy Sauce
  • In a small bowl, mix together jalapeño jam, soy sauce, and teriyaki sauce.
  • Stir well to combine.
  • Fried Aubergine
  • Slice the aubergine, roughly 1 cm thick.
  • Heat oil in a frying pan over medium heat.
  • Fry the aubergine slices on both sides until golden brown and tender.
  • Cucumber Ribbons
  • Use a vegetable peeler to peel the cucumber into long, thin ribbons.
  • Set aside for serving.
  • Vermicelli Noodles
  • Bring a large pot of water to the boil and add a generous pinch of salt.
  • Cook the vermicelli noodles according to packet instructions.
  • Drain and rinse under cold water to stop the cooking process.
  • Plating & Garnish
  • Arrange the vermicelli noodles in a bowl.
  • Neatly place the roasted potatoes, sweet soy broccoli and onion, fried aubergine slices, and cucumber ribbons around the bowl.
  • Drizzle with the jalapeño chilli soy sauce.
  • Finish by sprinkling over crushed peanuts and white sesame seeds.

Notes

  • If you prefer a crispier, fried texture, lightly coat the aubergine slices in plain flour before frying.
  • The jalapeño jam brings a gentle heat. For more spice, add fresh sliced chillies or chilli flakes.
  • Leftovers work beautifully wrapped in rice paper or lettuce leaves for a fresh twist.
​

There are no reviews yet. Be the first one to write one.