📝 About This Recipe
Inspired by the classic Vietnamese 'Bún', this refreshing noodle salad is a masterclass in the balance of sweet, sour, salty, and spicy. It features silky rice vermicelli nestled among a garden of crunchy vegetables and fragrant herbs, all brought to life by a punchy Nuoc Cham dressing. This dish is a celebration of textures and bright, clean flavors that make it the perfect light lunch or elegant dinner starter.
🥗 Ingredients
The Noodles and Base
- 8 ounces Dried rice vermicelli noodles (thin 'maifun' style)
- 1 English cucumber (julienned into matchsticks)
- 2 medium Carrots (shredded or julienned)
- 2 cups Bean sprouts (rinsed and drained)
- 1 Red bell pepper (thinly sliced)
Nuoc Cham Dressing
- 1/2 cup Warm water (to help dissolve the sugar)
- 1/4 cup Granulated sugar (adjust to taste)
- 1/4 cup Fresh lime juice (about 2 juicy limes)
- 3 tablespoons Premium fish sauce (such as Red Boat or Megachef)
- 2 cloves Garlic (very finely minced)
- 1-2 Thai bird's eye chili (thinly sliced; remove seeds for less heat)
Herbs and Garnish
- 1/2 cup Fresh mint leaves (torn if large)
- 1/2 cup Fresh cilantro (roughly chopped)
- 1/4 cup Fresh Thai basil (optional but recommended)
- 1/4 cup Roasted peanuts (crushed)
- 2 tablespoons Fried shallots (for extra crunch)
👨🍳 Instructions
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1
Start by making the Nuoc Cham dressing. In a small bowl, whisk the warm water and sugar together until the sugar is completely dissolved.
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2
Add the lime juice, fish sauce, minced garlic, and sliced chilies to the sugar water. Stir well and let it sit for at least 15 minutes to allow the flavors to meld.
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3
Bring a large pot of water to a rolling boil. Add the rice vermicelli noodles and cook for 3-5 minutes, or according to the package instructions, until tender but still slightly firm (al dente).
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4
Immediately drain the noodles into a colander and rinse thoroughly under cold running water. This stops the cooking process and removes excess starch to prevent sticking.
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5
Allow the noodles to drain very well; shake the colander to remove as much moisture as possible. If the noodles are too wet, the dressing won't cling to them.
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6
Prepare your vegetables: julienne the cucumber and carrots into thin matchsticks, and thinly slice the red bell pepper.
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7
In a very large mixing bowl, combine the cooled, drained noodles with the cucumber, carrots, bean sprouts, and bell pepper.
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8
Pour about half of the Nuoc Cham dressing over the noodle mixture and toss gently with tongs or clean hands to ensure everything is evenly coated.
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9
Add the fresh mint, cilantro, and Thai basil to the bowl. Toss once more just before serving to keep the herbs from bruising or wilting.
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10
Divide the salad into four individual serving bowls. Top each bowl with a generous sprinkle of crushed peanuts and crispy fried shallots.
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11
Serve immediately with the remaining Nuoc Cham on the side for guests to add more to their liking.
💡 Chef's Tips
Always rinse your rice noodles in cold water and drain them thoroughly; excess water is the enemy of a flavorful salad. For the best Nuoc Cham, use a high-quality fish sauce and let the dressing sit for 30 minutes before using to let the garlic and chili infuse. If you are meal prepping, store the noodles, vegetables, and dressing in separate containers and combine just before eating. You can add a protein like grilled shrimp, lemongrass chicken, or fried tofu to turn this into a hearty main course. If you find the dressing too pungent, add an extra tablespoon of water or lime juice to mellow the fish sauce.
🍽️ Serving Suggestions
Pair with a crisp, chilled Riesling or a light lager to complement the spicy and acidic notes. Serve alongside Vietnamese spring rolls (Goi Cuon) for a complete textural experience. Offer extra lime wedges and Sriracha on the side for those who want more zing or heat. Works beautifully as a refreshing side dish for grilled lemongrass pork chops. A chilled hibiscus tea or limeade is a perfect non-alcoholic accompaniment.