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–+ servings

Vietnamese Rice Noodle Salad Bowl (Bún Bò)

Erin Rains
Before we dive into the enticing world of Vietnamese rice noodle salad, let’s talk about what to pair with this dish. After all, a meal is more than just one recipe, right?
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine Vietnamese
Servings 4
Calories 300 kcal

Equipment

  • Bowl, Pot

Ingredients
  

For the Base:

  • 8 ounces flat rice noodles

For the Dressing:

  • 3 tablespoons freshly squeezed lime juice
  • 3 tablespoons fish sauce or a vegan alternative
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon filtered water
  • ½ teaspoon fresh grated ginger
  • 1 clove garlic finely grated or crushed
  • 1 jalapeño minced (seeds removed for less heat)

For the Salad:

  • 1 red bell pepper julienned
  • 2 medium carrots cut into thin matchsticks
  • 1 cup crisp cucumber slices
  • 1 cup freshly chopped cilantro
  • 1 cup whole Thai basil leaves
  • 1 cup torn fresh mint leaves
  • 2 tablespoons finely sliced green onions
  • 1 cup dry roasted peanuts roughly chopped
  • Lime wedges for serving optional

Instructions
 

Step 1: Prepare the Rice Noodles

  • Start by boiling a pot of water. Once it’s rolling, add the rice noodles and cook them according to the package instructions—usually about 4–6 minutes for flat rice noodles. Stir occasionally to prevent sticking. When they’re tender, drain and rinse them under cold water to stop the cooking process.

Step 2: Make the Dressing

  • In a small bowl, combine lime juice, fish sauce, brown sugar, rice vinegar, water, ginger, garlic, and jalapeño. Whisk until well combined. Adjust the seasoning based on your taste preference—more lime for zesty, or more sugar for sweetness.

Step 3: Chop Your Vegetables

  • With the noodles and dressing ready, it’s time to prep your veggies. Julienne the bell pepper, cut the carrots into matchsticks, and slice the cucumber. This brings a fresh crunch to your dish.

Step 4: Assemble the Salad

  • In a large bowl, combine the cooked noodles, prepared vegetables, cilantro, Thai basil, mint, and green onions. Pour the dressing over and toss gently to combine, ensuring everything is coated.

Step 5: Serve

  • Transfer your salad to serving bowls. Top it with chopped peanuts for additional crunch and garnish with lime wedges.

Notes

  1. Rinse Noodles Thoroughly: This step prevents them from clumping together. You want each noodle to shine separately.
     2. Customize Herbs: Feel free to swap out herbs based on your preference. Dill or parsley can work as alternatives to cilantro.
     3. Add Protein: Grilled chicken, shrimp, or even tempeh make great protein additions. They enrich the flavors and transform the dish into a heartier meal.
     4. Experiment with Heat: Adjust the amount of jalapeño according to your spice tolerance. If you love heat, keep the seeds. For milder, just toss them.
     5. Use Fresh Ingredients: High-quality ingredients make a difference. Fresh herbs and vegetables elevate the entire dish.

Nutrition

Calories: 300kcalCarbohydrates: 45gProtein: 8gFat: 10g
Keyword Vietnamese Rice Noodle Salad Bowl (Bún Bò)
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