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Aubergine bun chay recipe

Aubergine bun chay recipe

54 ratings

Versatile aubergine takes centre stage in this Vietnamese vegan wonder, full of crunchy veg ribbons and covered with sticky soy glaze. Finish with a scattering of toasted peanuts and fresh coriander and mint leaves for authentic Southeast Asian flavours. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 466 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 3½ tbsp agave syrup or clear honey
  • 2½ tbsp soy sauce
  • 100g frozen soya beans
  • 3 tbsp groundnut oil or sunflower oil
  • 2 large aubergines (about 240g each), cut into 1 cm slices
  • 200g dried rice vermicelli noodles
  • 2 carrots, shaved into ribbons
  • 1 cucumber, shaved into ribbons
  • 120g radishes, finely sliced
  • 2 Little Gem lettuces, shredded
  • 10g each fresh coriander and mint, leaves picked
  • 30g peanuts, toasted and chopped

For the dressing

  • 2 limes, juiced
  • 1 tbsp rice vinegar
  • 2cm piece ginger, peeled and grated
  • 1 red chilli, deseeded and finely chopped
  • 1 large garlic clove, crushed
If you haven't got rice noodles, try wholewheat instead

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    4g 18%
  • Sugars

    21g 23%
  • Salt

    1.8g 31%

of the reference intake
Carbohydrate 64.1g Protein 12.2g Fibre 9.1g


  1. Start with the dressing. Mix 1½ tbsp agave syrup or honey and 1 tbsp soy sauce with the dressing ingredients in a small bowl and set aside.
  2. Simmer the soya beans in a pan for 3 mins; drain and run under cold water, then set aside.
  3. Mix together the remaining 2 tbsp agave or honey and 1½ tbsp soy sauce in a small jug. Heat 1½ tbsp oil in a frying pan over a medium-high heat. Working in 2 batches, fry half the aubergine in a single layer for 10-12 mins, turning halfway, until golden and tender. Remove from the heat, add half the soy mix and stir to coat; transfer to a plate. Wipe the pan and repeat with remaining oil, aubergine and soy mix.
  4. Meanwhile, cook the noodles to pack instructions. Drain and divide between 4 shallow bowls, then top with the vegetables, lettuce, soya beans and most of the herbs. Drizzle with half the dressing.
  5. Arrange the sticky aubergine on top and scatter over the peanuts and remaining herbs. Serve with the remaining dressing on the side to drizzle over.

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