Vietnamese Bún Dishes

Bún (pronounced almost like “boon”) is a type of Vietnamese rice vermicelli noodle that is round, unlike Pho noodles that are flat. These noodles are often used widely as a starch base for Bún dishes, topped or eaten along with meat, vegetable and/or herb accompaniments.

Bún noodles are available in different sizes, depending on the chef’s preference, or their regional specialties. Bún should always be plump and still in its original long strands. If it’s in short, broken up strands, then it is considered overcooked and handled too roughly.

Bún Dishes are basically cool noodle salads which are perfect summer suppers. The soft rice noodles sit in a bed of cool, crunchy bean sprouts, cucumbers, lettuce, and mint, and they're topped with warm stir-fried vegetables, meat, or shrimp. The picture at the left is Bún Chả Giò Thịt Nướng (Vermicelli with Egg Roll & Grilled Pork).

To make bun at home, start with the right noodles; they have everything to do with the character of the finished dish. Bun noodles, which are made from rice, are softer and less dense than pasta and other wheat-based noodles, so they easily absorb the juices they're bathed in. In the company of meats, spices, and herbs, bun noodles enhance them all, helping flavors to harmonize with one another. Don't confuse rice vermicelli with mung bean vermicelli (also called bean threads), which cook up with a more toothsome texture than rice noodles.

Choose the freshest and crispest lettuce and herbs for the salad. Slice the greens gently, rather than chopping them, so that they don't bruise and lose their juices. In Vietnam, they use a number of different highly fragrant herbs such as sharp, spicy Vietnamese coriander, anise-like red perilla, and another herb that's similar to lemon balm. Here, you can find these herbs in Asian markets, and sometimes at farmers' markets; however, mint, cilantro, basil, and Thai basil all work well. In addition to the lettuce and herbs, you can also add either shredded carrot or daikon radish for color and crunch.

In Vietnam, beef is a traditional topping for bun, but pork, shrimp, and vegetables work just as well. Favorite toppings include a delicious caramel-marinated pork, lemongrass-scented shrimp, and a combination of stir-fried vegetables and tofu (or you could substitute chicken). With the master recipe for noodle salads, you can create different tasting bun meals just by changing the toppings, the greens, or even the herbs.

You can prepare most components in advance. Nuoc cham, a Vietnamese dipping sauce, keeps in the refrigerator for a month; with a jar handy, you can make bun anytime. Once you cook, cool, and drain the noodles, they'll keep at room temperature for several hours or until you're ready to serve. You can also wash and arrange your lettuce and herbs ahead of time. Keep them in the refrigerator covered with plenty of damp paper towels, and they'll stay crisp. Just be sure to remove the greens a half hour or so before serving. They should be cool, not cold. Now all you have to do is pick your favorite topping for bun; they're all quick-cooking. Once you've tried different recipes, experiment with different toppings, garnishes, and herbs. As you'll soon discover, the possibilities for creating delicious juxtapositions of flavors and textures are endless.

Master Recipe for Vietnamese Bún Dishes

A local Vietnamese restaurant in Philadelphia offers these cold Bun dishes:

All are served with beans sprouts, lettuce, Vietnamese herbs, cucumbers and crushed peanuts. A small bowl of nước chấm is served on the side for dipping. Follow the Master Recipe for Vietnamese Bún Dishes and top with your favorite.

Bún Chả Giò - Crispy Spring Rolls on Vermicelli

Bún Thịt Nướng - Charbroiled Pork on Vermicelli

Bún Gà Nướng - Charbroiled Chicken on Vermicelli

Bún Bì - Shredded Pork on Vermicelli

Bún Nem Nướng - Grilled Pork Meatballs (skewers) on Vermicelli

Bún Tôm Nướng - Grilled Shrimp on Vermicelli

Bún Bò Xào Xả - Beef Sauteed with Lemongrass on Vermicelli

Bún Bò Lá/Bún Bò Nướng Lá - Seasoned Ground Beef Wrapped in Grapes Leaves on Vermicelli

Bún Bò Nam Bộ - stir-fried beef strips. Bun Bo Nam Bo needs a special kind of sweet and sour fish sauce which is akin to a “bun cha” sauce.