Vietnamese Vermicelli Bowl (Bùn)

Vietnamese Vermicelli Bowl (Bùn)
Staff Writer
Vietnamese Vermicelli Bowl (Bùn)

Will Budiaman

Vietnamese Vermicelli Bowl (Bùn)

This simple, refreshing dish that's a staple in many Vietnamese restaurants around the world was one of my favorite things to order when eating out in Little Saigon in Orange County, Calif. It can be thought of as a "noodle salad" — vermicelli noodles are served on top of a bed of lettuce and herbs, pickled daikon and carrot, and topped with some type of grilled meat — traditionally pork in the Hanoi style, lemongrass grilled beef, grilled chicken, or grilled shrimp. Then, it all gets topped with a fish-sauce based "dressing" that gets mixed in just before eating. Delicious.

If you plan on whipping this up again quickly in the future, make a double batch of dressing to cut down on prep time.

Click here to see 7 Easy Sriracha Recipes.

Notes

*Note: While the dressing may seem a bit salty on its own, its flavor will get mellowed out when combined with the noodle salad. Fish sauces can vary in their level of saltiness, so try mixing in a bit of dressing with a small amount of salad, and taste to see if the level of water or fish sauce needs to be adjusted accordingly in the dressing.

Directions

For the pickles

In a bowl, dissolve the sugar in the rice vinegar. Add the carrot and daikon and let sit for at least 30 minutes.

For the dressing

In a small bowl, combine the fish sauce, water, and sugar and mix until the sugar is dissolved. Add the remaining ingredients and stir to combine.*

For the noodles

Lightly coat a cast-iron grill pan or outdoor grill with the oil and preheat over high heat. Season the steak with salt and pepper, to taste, and grill until the desired level of doneness is reached. Let cool and slice.

Meanwhile, bring a large pot of salted water to a boil and prepare an ice bath. Boil the noodles for about 6 minutes, transfer to the ice bath, and drain immediately.

Set out 6-8 bowls. For each serving, place a handful of lettuce, some mint leaves, and some cilantro (with or without stems) at the bottom of the bowl. Place a handful of noodles on top, followed by the steak and pickles. Pour about 6 tablespoons of the dressing over, and mix thoroughly to coat everything in the dressing before eating.

Nutrition

Calories per serving:

499 kcal

Daily value:

25%

Servings:

6
  • Carbohydrate, by difference 56 g
  • Protein 35 g
  • Total lipid (fat) 14 g
  • Vitamin A, IU 525 IU
  • Vitamin A, RAE 80 µg
  • Vitamin B-12 3 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 6 mg
  • Vitamin D 35 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 3 µg
  • Alanine 2 g
  • Arginine 2 g
  • Ash 3 g
  • Aspartic acid 3 g
  • Betaine 29 mg
  • Calcium, Ca 116 mg
  • Carotene, alpha 11 µg
  • Carotene, beta 161 µg
  • Cholesterol 106 mg
  • Choline, total 145 mg
  • Cryptoxanthin, beta 41 µg
  • Fatty acids, total monounsaturated 5 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 5 g
  • Fiber, total dietary 4 g
  • Fluoride, F 5 µg
  • Folate, DFE 158 µg
  • Folate, food 36 µg
  • Folate, total 112 µg
  • Folic acid 74 µg
  • Glutamic acid 6 g
  • Glycine 2 g
  • Histidine 1 g
  • Iron, Fe 6 mg
  • Isoleucine 2 g
  • Leucine 3 g
  • Lutein + zeaxanthin 70 µg
  • Lycopene 273 µg
  • Lysine 3 g
  • Magnesium, Mg 103 mg
  • Manganese, Mn 2 mg
  • Methionine 1 g
  • Niacin 14 mg
  • Pantothenic acid 2 mg
  • Phenylalanine 1 g
  • Phosphorus, P 498 mg
  • Potassium, K 610 mg
  • Proline 2 g
  • Retinol 64 µg
  • Selenium, Se 62 µg
  • Serine 1 g
  • Sodium, Na 273 mg
  • Starch 5 g
  • Sugars, total 2 g
  • Threonine 1 g
  • Tocopherol, gamma 1 mg
  • Tyrosine 1 g
  • Valine 2 g
  • Vitamin D (D2 + D3) 1 µg
  • Vitamin D3 (cholecalciferol) 1 µg
  • Water 193 g
  • Zinc, Zn 6 mg
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