Rice Vermicelli: Bun Thit
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 319
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 73
- Dietary Fiber
- 3
- Sugar
- 21
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 2014
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
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)
Directions
- 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.
- 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
- 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.