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Bún (Vietnamese Rice Noodle Bowls)

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Bún (Vietnamese Rice Noodle Bowls)

Cuisine:Vietnamese

Course:Dinner

30m prep 0s cook 30m ready

4 servings Grilled, broiled, and seared meat is excellent in this dish, especially Grilled Vietnamese-Style Pork, Beef Kebabs, Salt-and-Pepper Shrimp, Crispy Pan-Fried Tofu, or Caramelized Tamarind Tempeh. Or simply marinate the desired protein in Vietnamese-Style Marinade, then bake, sauté, or grill.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • ½ cup water
    • ⅓ cup lime juice, distilled white vinegar, or a combination
    • 3 tablespoons sugar, or to taste
    • 2 to 6 tablespoons fish sauce, to taste
    • 1 or 2 Thai chiles or serrano peppers, to taste, thinly sliced
    • (3 garlic cloves, minced)
    Sub-recipe steps
    1. Stir in a small bowl until the sugar has dissolved: ½ cup water; ⅓ cup lime juice, distilled white vinegar, or a combination; 3 tablespoons sugar, or to taste; 2 to 6 tablespoons fish sauce, to taste
    2. Add: 1 or 2 Thai chiles or serrano peppers, to taste, thinly sliced; (3 garlic cloves, minced)
    3. Let stand for at least 10 minutes before serving to allow the flavors to develop. The sauce will keep, covered and refrigerated, for up to 2 days if made with lime juice, or for 6 days if made with vinegar.
  • 12 ounces dried, thin rice noodles
  • 2 cups shredded leaf lettuce, romaine, or napa cabbage
  • 1 large cucumber, peeled, seeded, and thinly sliced
  • 1 large carrot, shredded
  • 4 ounces daikon or red radishes, shredded or thinly sliced
  • 5 green onions, chopped
  • 1 pound chicken, pork, beef, tofu, shrimp, or a combination, cooked and cut into bite-sized pieces
  • Lime wedges
  • Mung bean or radish sprouts
  • Sprigs of assorted herbs, such as cilantro, mint, and shiso
  • sambal oelek or sriracha
  • Chopped roasted peanuts

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 Nuoc Cham
  • 12 ounces dried, thin rice noodles
  • 2 cups shredded leaf lettuce, romaine, or napa cabbage
  • 1 large cucumber, peeled, seeded, and thinly sliced
  • 1 large carrot, shredded
  • 4 ounces daikon or red radishes, shredded or thinly sliced
  • 5 green onions, chopped
  • 1 pound chicken, pork, beef, tofu, shrimp, or a combination, cooked and cut into bite-sized pieces
  • Lime wedges
  • Mung bean or radish sprouts
  • Sprigs of assorted herbs, such as cilantro, mint, and shiso
  • sambal oelek or sriracha
  • Chopped roasted peanuts

Let's Cook

  1. Step 1.

    Prepare and set aside: Nuoc Cham

  2. Step 2.

    Soak in warm water for 30 minutes or until tender: 12 ounces dried, thin rice noodles

  3. Step 3.

    Drain well and divide among 4 bowls. Top the noodles with: 2 cups shredded leaf lettuce, romaine, or napa cabbage; 1 large cucumber, peeled, seeded, and thinly sliced; 1 large carrot, shredded; 4 ounces daikon or red radishes, shredded or thinly sliced; 5 green onions, chopped

  4. Step 4.

    Arrange on top of the vegetables: 1 pound chicken, pork, beef, tofu, shrimp, or a combination, cooked and cut into bite-sized pieces

  5. Step 5.

    Serve with the nuoc cham to spoon over the bowls and any of the following garnishes: Lime wedges; Mung bean or radish sprouts; Sprigs of assorted herbs, such as cilantro, mint, and shiso; sambal oelek or sriracha; Chopped roasted peanuts

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