Vietnamese Noodle Salad, also known as Bún, is a refreshing dish featuring thin rice noodles, fresh herbs like mint and cilantro, and a variety of vegetables such as shredded carrots, cucumbers, and lettuce. It’s often topped with grilled meats or tofu, and a handful of crushed peanuts for crunch. The salad is dressed in a light, tangy fish sauce-based dressing, which perfectly balances the freshness of the ingredients with sweet, salty, and sour flavors. This salad is ideal for a light lunch or as part of a larger spread during warm weather.
Ingredients:
- 200 grams rice vermicelli noodles
- 1 large carrot, julienned
- 1 cucumber, julienned
- Lettuce leaves, chopped
- Fresh herbs (mint, cilantro)
- 100 grams cooked chicken, shrimp, or tofu
- 1/4 cup roasted peanuts, crushed
- For the dressing:
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- Juice of one lime
- 2 cloves garlic, minced
- 1 chili, finely sliced
Instructions:
- Prepare noodles: Cook rice vermicelli according to package instructions, then rinse under cold water and drain.
- Combine salad: In a large bowl, mix the noodles with carrot, cucumber, lettuce, and fresh herbs.
- Add protein: Top with your choice of cooked chicken, shrimp, or tofu.
- Make dressing: Whisk together fish sauce, sugar, lime juice, garlic, and chili.
- Dress and garnish: Pour the dressing over the salad and toss to combine. Garnish with crushed peanuts before serving.
Enjoy this vibrant Vietnamese Noodle Salad as a delicious and healthy meal option, bursting with fresh flavors and textures!
