Rice Vermicelli: Bun Thit Recipe

Name: Rice Vermicelli: Bun Thit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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.
2
Let stand until pliable, about 20 minutes.
3
Bring a pot of hot water to a boil.
4
Drain and divide the rice vermicelli into 4 equal portions.
5
Place 1 portion at a time in a sieve and lower it into the boiling water.
6
Untangle the noodles with chopsticks and boil until tender but firm, about 3 seconds.
7
Remove, drain, and place in a large bowl.
8
Repeat this step until you have 4 individual servings.
9
If using fresh bun, there is no need to boil them.
10
Divide the noodles among 4 bowls.
11
Scatter some lettuce, carrot, cucumber, and mint over each bowl.
12
Drizzle with nuoc cham and toss well.
13
Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved.
14
Add the garlic, chile, and shallot, and let stand for 30 minutes before serving.
15
Yield: 2 cups Preparation Time: 5 minutes Cooking Time: 5 minutes Non-Active Cooking Time: 30 minutes

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Rice Vermicelli: Bun Thit falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Vermicelli: Bun Thit

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