Vietnamese Noodle Salad (Bun Salad)
Difficulty Level: Easy
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Prep Time:30 Minutes
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Cook Time:PT45M15 Minutes
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Yield:4-6 servings
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.