Rice Vermicelli: Bun Thit

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it's a very simple-to-put-together dish with lovely layers of flavor and it's pretty healthy as well. my son started making this during the summer and topping it with anything from meatballs to grilled shrimp to lemongrass chicken, also tossing in bean sprouts, different greens (rocket, baby spinach, etc. he also tried zesting the lime and tossing the zest into the nuac cham.

@healthgrrl: traditionally, nuoc cham is made with lime juice. in fact, a lot of vietnamese cooking uses lime. some restaurants, however, skimp a bit and either use bottled lime juice or rice wine vinegar. whatever is used, the nuac cham needs an acid to balance the flavors.

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This is NOT the same Bun you get at a restaurant - at least not at any restaurant I've every been. The citrus in the sauce throws the whole recipe off balance. I questioned the use of lemon or lime juice but decided to give it a chance based on the other reviews and 5 star rating. FAIL in my book. May try this again without any citrus.

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I have tried to recreate this dish several times with no luck. Finally, now I have the recipe!! The secret is in the sauce! We top it with some grilled shrimp and some crushed peanuts (for the crunch to eat as a main dish. Put with a side of red chili pepper sauce to heat it up! Yum!!

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I love Asian rice noodle dish. Unfortunately, I'm not really familiar with fish sauce. I was literally blown away with this easy make Nuoc Cham!!!! It's just right out restaurant!!! It's exactly same taste that I love at restaurant!!!! I have already shared this recipe with many friends who rave Bun dish!!! Thank you so so so so much!!!!

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I had a not-too-different dish at this little place called Pho Bistro just south of DC. While not quite as delicious as the one from the restaurant, this is a pretty good backup that's very quick and easy to make at home. I recommend highly.

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same story- aninstant classic in our house! for younger appetites i leave the dipping sauce on the mild side!