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Vietnamese Noodle Salad (Bun Salad)

Vietnamese Noodle Salad (Bun Salad)

Difficulty Level: Easy
  • Prep Time:
    30 Minutes
  • Cook Time:
    PT45M
    15 Minutes
  • Yield:
    4-6 servings
This refreshing salad is a complete meal in a bowl, super customizable and a great packable lunch. You can also make it the day before and dress it when you’re ready to eat.
Ingredients
  • 1 (14 ounces) package rice vermicelli
  • 1 pound (about 4 cups) marinated and grilled or cooked beef, pork, chicken, fried tofu, seafood or seasoned stir-fried vegetables or even fried, cut egg rolls or pot stickers
  • 5-6 cups chopped romaine or green leaf lettuce
  • 1 cup fresh bean sprouts
  • 1 sliced English cucumber
  • 1 cup grated or shredded carrot
  • ½ cup thinly sliced red onion
  • ½ cup each rough-chopped fresh cilantro and mint, plus extra for garnish
  • ½ cup nuoc mam pha sauce (sweet and spicy fish sauce)
  • 1 tablespoon sugar
  • 2 tablespoons lime juice
  • 3 tablespoons chopped, dry-roasted, unsalted peanuts (optional)
  • 4-6 lime wedges
  • Sriracha or sambal sauce
  • 1 (396.89g) package rice vermicelli
  • 453.59g (about 4 cups) marinated and grilled or cooked beef, pork, chicken, fried tofu, seafood or seasoned stir-fried vegetables or even fried, cut egg rolls or pot stickers
  • 5-6 cups chopped romaine or green leaf lettuce
  • 236.59ml fresh bean sprouts
  • 1 sliced English cucumber
  • 236.59ml grated or shredded carrot
  • 118.29ml thinly sliced red onion
  • 118.29ml each rough-chopped fresh cilantro and mint, plus extra for garnish
  • 118.29ml nuoc mam pha sauce (sweet and spicy fish sauce)
  • 12.78g sugar
  • 25.56g lime juice
  • 38.34g chopped, dry-roasted, unsalted peanuts (optional)
  • 4-6 lime wedges
  • Sriracha or sambal sauce

This refreshing salad is a complete meal in a bowl, super customizable and a great packable lunch. You can also make it the day before and dress it when you’re ready to eat.

Preparation
STEP 1

Bring a large pot of water to a boil. Turn off heat, add noodles and stir gently to separate. Allow to sit for 10 minutes, then drain and run under cold water, then drain again very well.

STEP 2

Cut the cooked meat, tofu, veggies, seafood, egg rolls or pot stickers into bite-size pieces and set aside.

STEP 3

In large individual serving bowls, evenly divide the chopped lettuce and top with noodles. Evenly distribute bean sprouts, cucumber, carrot, red onion, cilantro and mint among the bowls; top with warmed meat, tofu, seafood or stir-fried veggies.

STEP 4

Combine the nuoc mam pha sauce, sugar and lime juice in a bowl. Stir until sugar is dissolved.

STEP 5

Dress each bowl with as much dressing as desired and garnish with additional cilantro, mint and chopped peanuts if desired.

STEP 6

Serve with lime wedges and sriracha or sambal.

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