Bun Vietnamese Herb Noodle Salad Recipes

FRESH AND EASY VIETNAMESE NOODLE SALAD

Steps:

• Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
• In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour 3/4 of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.

BUN (VIETNAMESE HERB NOODLE SALAD)

Steps:

• Bring a large pot of water to a rolling boil. Turn off the heat and add the noodles; let sit for 2 minutes.
• Remove noodles from hot water and shock them by placing them in a bowl of ice water. Drain in a colander.
• Place the noodles onto a serving bowl and cover with the cucumber, scallions and herbs. Garnish with black pepper, garlic and peanuts.
• Before serving, pour the Nuac Cham sauce over all and toss before serving.

VEGAN BúN CHAY RECIPE (VIETNAMESE NOODLE SALAD RECIPE)

Steps:

• Set a large pot of water on the stove to boil for cooking the noodles.
• While the water is heating, whisk the dressing ingredients together in a small bowl. Set aside to infuse.
• After the water is boiling, cook the noodles according to package directions; rinse with cold water, drain well, then divide into four serving bowls.
• Heat one tablespoon of peanut oil in a large skillet set over medium heat. Add the tofu pieces and fry until golden brown, about 5 to 7 minutes on both sides. While the tofu is frying, stir the mushroom soy sauce, sesame oil, and sugar together in a small bowl until the sugar has dissolved.
• Once the tofu is browned, pour this mixture into the pan. Allow the sauce to cook in the pan for 1 to 2 minutes, until it begins to thicken. Flip the tofu to ensure the sauce coats and sticks to each side. Cook for another minute or so, until the tofu is caramelized and sticky. Transfer the tofu to the noodle bowls.
• Top the noodle bowls with julienned carrot, sliced bell pepper, cucumber half moons, herbs, and peanuts. Pour a quarter of the prepared dressing over each bowl. Serve at once.