Vietnamese Bun Recipe

One of my favorite Vietnamese dishes to order is bun (I think it’s pronounced “boon”).  Bun is essentially rice noodles topped with veggies and/or meat.  The crucial ingredient in the dish is the sauce (Nuoc cham.  I have no idea how you pronounce that.) that brings it all together.  Just pour it on top and yummy in my tummy.  Flavors explode in my mouth.  Anyway, here is the recipe I borrowed from http://www.finecooking.com.  I didn’t have everything (lettuce, cucumber, mint or basil), but I improvised and it still turned out delicious.  I prefer my noodles warm, so I nuked them in the microwave.

Nuoc Cham (left) Veggie Bun (right)

Bun:

For the greens:
2 cups washed and shredded romaine, red, or green leaf lettuce
2 cups fresh, crisp bean sprouts
1-1/2 cups peeled, seeded, and julienned cucumber
1/3 to 1/2 cup roughly chopped or small whole mint leaves
1/3 to 1/2 cup roughly chopped or small basil or Thai basil leaves
For the garnishes:
2 Tbs. chopped roasted peanuts
12 sprigs fresh cilantro
Nuoc cham (Vietnamese Dipping Sauce, see below)
For the noodles:
8 oz. dried rice vermicelli
For the Topping:
Stir-fried vegetables (I used broccoli, garlic, onion, tofu and carrots) with soy sauce or you could easily use some sort of meat

For the greens and herbs: Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. If working ahead of time, cover each bowl with damp paper towels and refrigerate.

For the garnishes: Set peanuts aside. Make 1 recipe nuoc cham and refrigerate.

For the noodles: Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don’t be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they’re cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.

For the topping: Stir fry whatever it is you want.

To assemble the salads: Remove the salad bowls from the refrigerator 20 to 30 minutes before serving. The greens and bowl should be cool, not cold. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the cooked topping on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.

Nuoc Cham Recipe:
1 clove garlic
2 to 3 Thai bird chiles (or 1 small jalapeño or serrano chile), cored, seeded, and minced; more or less to taste
1/2 tsp. ground chile paste; more or less to taste
2/3 cup hot water
1/4 cup granulated sugar
1/4 cup fish sauce
2 Tbs. fresh lime juice
2 Tbs. shredded carrots (optional)

In a mortar and pestle, pound the garlic and fresh chiles to a paste. (Or mince them together with a knife.) In a small bowl, combine this garlic and chile mixture with the chile paste, hot water, and sugar. Stir well. Add the fish sauce and lime juice and combine. Float the carrots on top. Let sit for at least 15 minutes before using.

I'm not sure who "Uncle Chen" is, but he makes a good knock-off of Sriracha sauce. I like spicy.

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