Vietnamese Bun

This is fast becoming my favorite warm weather dish. It’s a cold noodle salad (Vietnamese Bun) that can be prepared quickly. All I did was cook up some thin rice vermicelli noodles. Once those were drained and cooled, I topped them with cut up cucumbers, carrots, napa cabbage, cilantro and chunks of grilled tofu. Then I drizzled the whole thing with a light and tangy marinade/dressing and toss. I forgot to do this, but a sprinkling of chopped peanuts on top is the final touch. I like making this in advance and just sticking everything in the fridge (pre-assembly) so that it’s really nice and cold when it’s ready to be eaten.

The dressing I used is the following mixture:

  • 1 1/2 tbls lime juice
  • 3 tbls rice wine vinegar
  • 3 tbls agave
  • 2-3 cloves of grated garlic (use a microplane)
  • salt and pepper to taste

I guesstimated on the the amounts in the dressing above so it can be altered to taste.

This dish is sooo good for sitting out on the porch in the sun. The fresh cucumbers and carrots add a nice textural crunch to the softness of the noodles. And since the dish is cold and the dressing light, the dish is refreshing and not heavy…perfect for the coming summer months!


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