Slow Cooker Smoky Vietnamese Fluffy Jackfruit Lemongrass Bún Chay

Sara Coleman

This aromatic and savory noodle bowl features tender young jackfruit simmered in a smoky, lemongrass-infused broth, served over rice vermicelli for a comforting vegan meal. It's a healthy, plant-based twist on the classic Vietnamese dish, perfect for a hands-off slow cooker dinner.

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Prep Time 20

Cook Time 4

Total Time 4 20

Servings 4 servings

Calories 385 kcal

Ingredients

2 cups young green jackfruit in brine, drained and rinsed, shredded
1 cup vegetable broth low sodium
2 tbsp soy sauce or tamari for gluten-free
1 tbsp tomato paste
2 tbsp smoked paprika
3 cloves garlic minced
1 stalk lemongrass bruised and cut into 2-inch pieces
1 tbsp coconut sugar
8 oz rice vermicelli noodles
1 cup fresh bean sprouts for garnish
1/4 cup fresh cilantro chopped, for garnish
2 tbsp lime juice freshly squeezed

Notes

Storage: Store leftover jackfruit mixture and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat the jackfruit mixture gently on the stovetop or in the microwave. Make-Ahead: The jackfruit mixture can be cooked in the slow cooker up to 2 days ahead and stored in the fridge. Simply reheat and assemble the bowls when ready. Substitutions: For a gluten-free version, use tamari instead of soy sauce. You can add sliced carrots, cucumbers, or fresh herbs for extra crunch and freshness. Serving Suggestion: Serve with a side of sriracha or a chili garlic sauce for those who like extra heat.