Vietnamese Vermicelli Bowl (Bùn) Recipe


Nutrition

Cal/Serving: 604
Daily Value: 30%
Servings: 6

High-Fiber
Fat18g28%
Saturated6g31%
Trans1g0%
Carbs73g24%
Fiber6g24%
Sugars14g0%
Protein36g71%
Cholesterol74mg25%
Sodium2017mg84%
Calcium92mg9%
Magnesium130mg33%
Potassium945mg27%
Iron5mg25%
Zinc8mg55%
Vitamin A11598IU232%
Vitamin C18mg30%
Thiamin (B1)0mg15%
Riboflavin (B2)0mg27%
Niacin (B3)8mg41%
Vitamin B61mg39%
Folic Acid (B9)185µg46%
Vitamin B123µg48%
Vitamin D0µg0%
Vitamin E1mg5%
Vitamin K119µg148%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Vietnamese Vermicelli Bowl (Bùn)
Will Budiaman

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.

INGREDIENTS

For the pickles :

  • 2 tablespoons sugar
  • 1 cup seasoned rice vinegar
  • 1 carrot, julienned
  • One 2-inch piece daikon, julienned

For the dressing :

  • 1/2 cup fish sauce
  • 1 1/4 cups water
  • 2 tablespoons sugar
  • 2 tablespoons Sriracha
  • One 1/2-inch piece lemongrass, minced
  • Juice of 1 lime
  • 1/4 cup cilantro, chopped

For the noodles :

  • 1 tablespoon canola or vegetable oil
  • 1 1/2 pounds skirt steak, flank steak, or rib-eye
  • 1 pound vermicelli noodles
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head Romaine lettuce, cut into ribbons
  • 1 bunch mint leaves
  • 1 bunch cilantro

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.

Recipe Details

Servings: 6
Cuisine: Vietnamese
Special Designations: Healthy

Notes and Substitutions:

*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.



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