Rice Vermicelli - {Bun Thit}

Rice Vermicelli - {Bun Thit}
Rice Vermicelli - {Bun Thit}

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    ounces dried rice vermicelli (or 1 pound fresh bun)

  • 8

    romaine lettuce leaves ribs removed, julienned

  • 2

    carrots peeled, julienned

  • 1/2

    cucumber peeled, seeded, and thinly sliced into crescents

  • 12

    large mint leaves julienned

  • Fish Dipping Sauce - {Nuoc Cham} (see recipe)

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. This recipe yields 4 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: