Rice Vermicelli - {Bun Thit}

By á-174942

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)

Details

Servings 4

Preparation

Step 1

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.