Vietnamese Vermicelli Bowl (Bùn)

Staff Writer
Vietnamese Vermicelli Bowl (Bùn)
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.

6
Servings
615
Calories Per Serving
Deliver Ingredients

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.

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 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
  • 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.

Vietnamese Shopping Tip

To find the ingredients you need to cook Southeast Asian cuisine, try to find specialty grocery stores in the Asian neighborhoods in your town.

Vietnamese Cooking Tip

Southeast Asian Cuisine is about the balance of flavors between sweet and sour; hot and mild. When working with Asian chilis, the smaller ones are usually spicier. Handle with caution and care.

Nutritional Facts

Total Fat
19g
29%
Sugar
15g
N/A
Saturated Fat
6g
31%
Cholesterol
74mg
25%
Protein
36g
72%
Carbs
76g
25%
Vitamin A
581µg
65%
Vitamin B12
3µg
48%
Vitamin B6
0.8mg
41.7%
Vitamin C
27mg
45%
Vitamin D
0.1µg
N/A
Vitamin E
1mg
6%
Vitamin K
136µg
100%
Calcium
116mg
12%
Fiber
7g
28%
Folate (food)
200µg
N/A
Folate equivalent (total)
200µg
50%
Iron
5mg
30%
Magnesium
141mg
35%
Monounsaturated
9g
N/A
Niacin (B3)
8mg
42%
Phosphorus
371mg
53%
Polyunsaturated
2g
N/A
Potassium
1075mg
31%
Riboflavin (B2)
0.5mg
28.8%
Sodium
2123mg
88%
Sugars, added
8g
N/A
Thiamin (B1)
0.2mg
16%
Trans
0.8g
N/A
Zinc
8mg
56%

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