Ingredients:

Sauce base:
• 3 tbsp vegan fish sauce (nước mắm chay – mushroom or seaweed based)
• 2 tbsp sugar
• 2 tbsp lime juice (or vinegar)
• 4–5 tbsp warm water
• 1 tbsp finely minced garlic
• 1–2 red chilies (sliced)
• 1 tsp rice vinegar (optional)

Pickled veg (đồ chua):
• 1/2 cup carrot (thinly sliced or julienned)
• 1/2 cup green papaya (đu đủ – julienned)
• 1 tbsp sugar
• 1 tbsp vinegar
• pinch of salt


Instructions:

1. Prepare pickled carrot & papaya:
• Mix carrot + papaya with a pinch of salt, gently squeeze to soften
• Rinse lightly (optional)
• Add sugar + vinegar
• Let sit 10–15 minutes

2. Make the sauce:
• Dissolve sugar in warm water
• Add vegan fish sauce + lime juice + rice vinegar
• Stir well
• Add garlic and chili

3. Assemble:
• Add pickled carrot & papaya into the sauce
• Let it soak a few minutes before serving


👉 Flavor result:
• Much closer to real bún chả than soy sauce version
• Deeper umami (savory) taste
• Still light, sweet–sour, and refreshing


🔥 Pro Tips (important):

• Not all vegan fish sauces are equal — best ones are:

Mushroom-based
Seaweed/kelp-based
Fermented soy blends

• If your vegan fish sauce is strong → add a bit more water
• If too mild → add a tiny splash of soy sauce or miso for depth