Vietnamese Rice Noodle and Vegetable Salad

vietnamese noodle salad

Vietnamese rice noodles, bun, pronounced “boon” are perfect for salads, spring rolls or hot noodle soups. They cook quickly and only need to be rehydrated for about 5-10 minutes. They are great when combined with raw vegetables, meats, fish, shrimp or tofu. I love the traditional herbs used in Vietnamese cuisine: basil, mint, and cilantro. These herbs come alive with a little fish sauce for saltiness, peppers for heat, some sugar to balance the acidity, and lime to make the flavors of all of these ingredients pop. The peanuts at the end add a nice crunch too.


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