Bun is the word used to describe the thin, wiry noodles known as rice sticks or rice vermicelli. However, when the Vietnamese talk about a dish called bun, they are usually referring to this recipe, which could be described as a noodle salad – simply tossed with crunchy salad vegetables, fresh herbs and sharp flavorings. Bun can be served as a light snack on its own, or with stir-fried seafood or chicken as a more complete meal.
Making authentic Hanoi bun – in the street stalls and cafes of Hanoi, different types of mint, ginger leaves, oregano and thyme provide the herb bedding for this dish, giving it a really distinctive, fragrant flavor.
Ingredients
- Half Small cucumber
- 225 g Dried rice sticks (vermicelli)
- 6-Apr Lettuce leaves, shredded
- 115 g Bean sprouts
- 1 bunch Mixed basil, coriander (cilantro), mint and oregano, stalks removed, leaves shredded
- 2-Jan Lime, squeezed and juiced
- Nuoc mam or nuoc cham, to drizzle
Instructions
- Peel the cucumber, cut it in half lengthways, remove the seeds, and cut into matchsticks.
- Add the rice sticks to a pan of boiling water, loosening them gently, and cook for 3-4 minutes, or until white and al-dente.
- Drain, rinse under cold water, and drain again.
- In a bowl, toss the shredded lettuce, bean sprouts, cucumber and herbs together. Add the noodles and lime juice and toss together.
- Drizzle with a little nuoc mam or nuoc cham for seasoning, and serve immediately.
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