BÚN (VIETNAMESE RICE NOODLE BOWLS)
4 servings
Grilled, broiled, and seared meat is excellent in this dish, especially Grilled Vietnamese-Style Pork, Beef Kebabs, Salt-and-Pepper Shrimp, Crispy Pan-Fried Tofu, or Caramelized Tamarind Tempeh. Or simply marinate the desired protein in Vietnamese-Style Marinade, then bake, sauté, or grill.
Prepare and set aside:
Soak in warm water for 30 minutes or until tender:
- 12 ounces dried, thin rice noodles
Drain well and divide among 4 bowls. Top the noodles with:
- 2 cups shredded leaf lettuce, romaine, or napa cabbage
- 1 large cucumber, peeled, seeded, and thinly sliced
- 1 large carrot, shredded
- 4 ounces daikon or red radishes, shredded or thinly sliced
- 5 green onions, chopped
Arrange on top of the vegetables:
- 1 pound chicken, pork, beef, tofu, shrimp, or a combination, cooked and cut into bite-sized pieces
Serve with the nuoc cham to spoon over the bowls and any of the following garnishes:
- Lime wedges
- Mung bean or radish sprouts
- Sprigs of assorted herbs, such as cilantro, mint, and shiso
- sambal oelek or sriracha
- Chopped roasted peanuts