Bun Chay


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Vietnamese food is so fresh and full of a huge combination of flavours and textures. Unfortunately it can also be loaded with carbs due to the use of rice and rice noodles so I substituted the rice vermicelli noodles for high protein, high fibre Adzuki Bean spaghetti. It is thin like the rice noodles and takes a little longer to cook but also adds another colour to the already colourful palate of the dish.

I used regular fish sauce in the Nuac Cham (Sauce for Bun Chay) but you can also substitute it for a vegan/vegetarian option. Be mindful that this will alter your calorie, carb and fat content slightly. For that recipe option please click HERE.

If you plan to make this ahead of time be sure to keep the sauce aside until ready to serve. Enjoy!!!

Adapted from: Low Fat Vegan Chef

Bun Chay Recipe

By kimmy Published: February 16, 2015

  • Yield: 4 Servings
  • Prep: 20 mins

Calories: 329 | Fat: 7.8g | Protein: 26.3g | Carbs: 41.9g | Fibre: 20g | WW Points: 7

Ingredients

Instructions

    By | 2015-02-16T01:05:21+00:00 February 16th, 2015|Dinner, Recipes, WW Friendly|

    About the Author:

    Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

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