Vietnamese Vermicelli Bowl (Bùn)

Vietnamese Vermicelli Bowl (Bùn)
Will Budiaman


For the pickles

  • 2 Tablespoons  sugar
  • 1 Cup  seasoned rice vinegar
  • carrot, julienned
  •   One 2-inch piece daikon, julienned

For the dressing

  • 1/2 Cup  fish sauce
  • 1 1/4 Cup  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 Pound  skirt steak, flank steak, or rib-eye
  • 1 Pound  vermicelli noodles
  •   Kosher salt and freshly ground black pepper, to taste
  • head Romaine lettuce, cut into ribbons
  • bunch mint leaves
  • bunch cilantro

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.


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.


*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.


Calories per serving:

605 calories

Dietary restrictions:

High Fiber Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 111g 170%
  • Carbs 441g 147%
  • Saturated 37g 185%
  • Fiber 36g 145%
  • Trans 5g
  • Sugars 84g
  • Monounsaturated 51g
  • Polyunsaturated 12g
  • Protein 214g 428%
  • Cholesterol 442mg 147%
  • Sodium 12,535mg 522%
  • Calcium 582mg 58%
  • Magnesium 789mg 197%
  • Potassium 5,866mg 168%
  • Iron 28mg 157%
  • Zinc 50mg 332%
  • Phosphorus 2,161mg 309%
  • Vitamin A 3,478µg 386%
  • Vitamin C 120mg 200%
  • Thiamin (B1) 1mg 92%
  • Riboflavin (B2) 3mg 169%
  • Niacin (B3) 49mg 247%
  • Vitamin B6 5mg 243%
  • Folic Acid (B9) 1,133µg 283%
  • Vitamin B12 17µg 290%
  • Vitamin D 1µg 0%
  • Vitamin E 7mg 34%
  • Vitamin K 834µg 1,042%
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