Rice Vermicelli: Bun Thit

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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8 ounces dried rice vermicelli or 1 pound fresh bun

8 romaine lettuce leaves, ribs removed, julienned

2 carrots, peeled and julienned

1/2 cucumber, peeled, seeded, and thinly sliced into crescents

12 large mint leaves, julienned

Nuoc Cham, as needed, recipe follows

Fish Dipping Sauce: Nuoc Cham

5 tablespoons sugar

3 tablespoons water

1/3 cup fish sauce

1/2 cup lime or lemon juice

1 large clove garlic, minced

1 or more bird's eye or Thai chiles, seeded and minced

1 shallot, peeled, thinly sliced, and rinsed (optional)


  1. If using dried rice vermicelli, place it in a bowl and cover with lukewarm water. Let stand until pliable, about 20 minutes. Bring a pot of hot water to a boil. Drain and divide the rice vermicelli into 4 equal portions. Place 1 portion at a time in a sieve and lower it into the boiling water. Untangle the noodles with chopsticks and boil until tender but firm, about 3 seconds. Remove, drain, and place in a large bowl. Repeat this step until you have 4 individual servings. If using fresh bun, there is no need to boil them.
  2. Divide the noodles among 4 bowls. Scatter some lettuce, carrot, cucumber, and mint over each bowl. Drizzle with nuoc cham and toss well.

Fish Dipping Sauce: Nuoc Cham

Yield: 2 cups 
  1. Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the garlic, chile, and shallot, and let stand for 30 minutes before serving.