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, Pork Free, Alcohol Free

Daily value:



  • Fat 18g 28%
  • Carbs 73g 24%
  • Saturated 6g 31%
  • Fiber 6g 24%
  • Trans 1g
  • Sugars 14g
  • Monounsaturated 8g
  • Polyunsaturated 2g
  • Protein 36g 71%
  • Cholesterol 74mg 25%
  • Sodium 2,089mg 87%
  • Calcium 97mg 10%
  • Magnesium 131mg 33%
  • Potassium 978mg 28%
  • Iron 5mg 26%
  • Zinc 8mg 55%
  • Phosphorus 360mg 51%
  • Vitamin A 580µg 64%
  • Vitamin C 20mg 33%
  • Thiamin (B1) 0mg 15%
  • Riboflavin (B2) 0mg 28%
  • Niacin (B3) 8mg 41%
  • Vitamin B6 1mg 41%
  • Folic Acid (B9) 189µg 47%
  • Vitamin B12 3µg 48%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 6%
  • Vitamin K 139µg 174%
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