13 Cooling Vietnamese Cold Noodle Recipes for Hot Days That Need Relief

When the temperature rises, there’s nothing quite like the refreshing delight of Vietnamese cold noodle dishes. Think about grilled pork paired with vibrant herbs and the satisfying slurp of chilled noodles. From the iconic Bun Thit Nuong to the savory Bun Cha, these dishes bring the essence of Vietnam’s bustling streets right to your table. Each cool bite offers a moment of relief on those scorching days. Ready to explore these deliciously comforting recipes?

Bun Thit Nuong (Grilled Pork Noodles)

Bun Thit Nuong, a popular Vietnamese dish, offers a delightful combination of flavors and textures that make it a perfect meal for warm weather. This dish features thinly sliced grilled pork served on a bed of cold rice noodles, accompanied by fresh herbs and vegetables, and drizzled with a savory-sweet fish sauce dressing. The harmony of grilled meats, crisp vegetables, and invigorating noodles makes Bun Thit Nuong a favorite among Vietnamese cold noodle recipes.

This recipe is ideal for serving 4-6 people, making it perfect for family meals or gatherings. Preparing Bun Thit Nuong involves marinating the pork to infuse it with flavor, grilling it to perfection, and assembling the dish with an assortment of colorful accompaniments. While it requires some preparation, the end result is a vibrant and delicious dish that captures the essence of Vietnamese cuisine.

Ingredients:

• 1.5 lbs pork shoulder or pork loin, thinly sliced
• 1 package (14 oz) rice vermicelli noodles
• 3 tablespoons fish sauce
• 3 tablespoons sugar
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 large carrot, julienned
• 1 cucumber, thinly sliced
• 1 cup bean sprouts
• 1 cup fresh herbs (mint, cilantro, basil)
• 1/4 cup roasted peanuts, crushed
• 1 lime, cut into wedges
• Nuoc Cham (Vietnamese dipping sauce) for serving

Cooking Instructions:

1. Marinate the Pork: In a large bowl, combine the fish sauce, sugar, soy sauce, vegetable oil, minced garlic, and ground black pepper. Add the sliced pork to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
2. Prepare the Noodles: Cook the rice vermicelli noodles according to package instructions. Once cooked, rinse them under cold water to stop the cooking process and set aside.
3. Grill the Pork: Preheat a grill or grill pan over medium-high heat. Remove the pork from the marinade and grill each side for about 3-4 minutes, or until cooked through and slightly caramelized. Remove from heat and let rest for a few minutes before slicing into bite-sized pieces.
4. Assemble the Dish: Divide the cold noodles among serving bowls. Top with grilled pork, julienned carrot, sliced cucumber, bean sprouts, and fresh herbs. Sprinkle crushed roasted peanuts over the top.
5. Serve: Accompany each bowl with a small dish of Nuoc Cham and lime wedges. Encourage guests to drizzle the sauce over their noodles and squeeze lime juice to taste before mixing everything together.

Extra Tips:

For the best flavor, allow the pork to marinate overnight. When grilling, make sure your grill or pan is hot enough to sear the pork quickly, locking in the juices. If you don’t have a grill, you can use a broiler or stovetop grill pan.

Additionally, feel free to adjust the amount of herbs and vegetables to your liking or add other fresh ingredients such as lettuce or bell peppers for more variety. The Nuoc Cham can be made ahead of time and adjusted in sweetness or acidity to suit your preference.

Bun Cha (Grilled Pork and Noodles)

Bun Cha is a quintessential Vietnamese dish that combines the smoky flavors of grilled pork with the invigorating bite of cold noodles. Originating from Hanoi, this dish is a perfect balance of savory, sweet, and tangy flavors, making it a favorite among locals and tourists alike. The grilled pork, either in patty or sliced form, is marinated in a mixture of fish sauce, sugar, and garlic, which caramelizes beautifully over the grill.

Paired with vermicelli noodles and a zesty dipping sauce, Bun Cha offers a delightful mix of textures and flavors. To serve Bun Cha, the grilled pork is typically accompanied by a generous helping of fresh herbs like mint and cilantro, alongside crisp lettuce and pickled vegetables. The dish is often enjoyed by combining everything into a bowl or plate, drizzling with the dipping sauce, and mixing well to incorporate all the flavors.

This dish isn’t only delicious but also customizable, allowing diners to adjust the level of sauce and herbs to their liking.

Ingredients for 4-6 servings:

• 500g pork shoulder or belly, sliced thinly
• 250g ground pork
• 200g vermicelli noodles
• 3 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon honey
• 1 teaspoon ground black pepper
• 1 small head of lettuce, leaves separated
• 1 cup fresh mint leaves
• 1 cup fresh cilantro
• 1 cucumber, sliced
• 1 carrot, julienned
• 1/2 cup rice vinegar
• 2 tablespoons sugar (for pickling)
• 1 cup water
• 1/2 cup fish sauce (for dipping sauce)
• 1 lime, juiced
• 1 tablespoon sugar (for dipping sauce)
• 1 red chili, sliced

Cooking Instructions:

1. Marinate the Pork: In a large bowl, combine the sliced pork with 2 tablespoons fish sauce, 1 tablespoon sugar, minced garlic, honey, and black pepper. Mix well and let it marinate for at least 30 minutes to 1 hour in the refrigerator.
2. Prepare the Pork Patties: In another bowl, combine the ground pork with 1 tablespoon fish sauce, 1 teaspoon sugar, minced garlic, and black pepper. Form into small patties.
3. Pickle the Vegetables: In a small saucepan, heat rice vinegar, 2 tablespoons sugar, and 1 cup water until the sugar dissolves. Pour over the sliced cucumber and julienned carrot in a jar. Let it cool and refrigerate for at least 30 minutes.
4. Cook the Vermicelli Noodles: Boil a pot of water and cook the vermicelli noodles according to package instructions. Once cooked, drain and rinse under cold water. Set aside.
5. Grill the Pork: Preheat a grill or grill pan over medium heat. Grill the marinated pork slices and patties until cooked through and slightly charred, about 3-4 minutes per side.
6. Prepare the Dipping Sauce: In a small bowl, combine 1/2 cup fish sauce, lime juice, 1 tablespoon sugar, and sliced red chili. Stir until the sugar is dissolved.
7. Assemble the Dish: On each serving plate, arrange a portion of vermicelli noodles, grilled pork slices, and patties. Add lettuce, fresh mint, cilantro, pickled vegetables, and cucumber slices. Serve with a small bowl of dipping sauce on the side.

Extra Tips:

For the best flavor, allow the pork to marinate overnight. This will enhance the caramelization process on the grill, giving the pork an even richer taste.

If you don’t have access to a grill, you can pan-fry the pork on a stovetop, but make sure to use a well-ventilated area as it can get smoky. Adjust the level of chili in the dipping sauce according to your spice preference, and feel free to experiment with other fresh herbs like Thai basil for additional flavor dimensions.

Bun Cha Gio (Spring Roll Noodles)

Bun Cha Gio, or Spring Roll Noodles, is a delightful Vietnamese dish that combines the crispy texture of spring rolls with the freshness of vermicelli noodles and vibrant herbs. This dish is often enjoyed as a light meal or a revitalizing lunch, especially during warmer months. The contrast between the hot spring rolls and the cold noodles, paired with fresh vegetables and a tangy dipping sauce, offers a symphony of flavors and textures in every bite.

The essence of Bun Cha Gio lies in the harmonious blend of its components. The spring rolls, filled with a savory mixture of pork, shrimp, and vegetables, are fried to perfection, providing a satisfying crunch. These are served atop a bed of soft, cold rice vermicelli noodles, garnished with fresh herbs like mint and cilantro, crisp lettuce, and pickled vegetables. The dish is completed with a drizzle of nuoc cham, a classic Vietnamese dipping sauce made with fish sauce, lime juice, sugar, and chili, which ties all the ingredients together beautifully.

Ingredients for 4-6 servings:

• 12-15 spring rolls (store-bought or homemade)
• 400g rice vermicelli noodles
• 1 cup shredded lettuce
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1/2 cup pickled carrots and daikon
• 1/4 cup roasted peanuts, crushed
• 1/2 cup bean sprouts
• 1/2 cup cucumber, julienned
• For the nuoc cham sauce:
• 1/2 cup fish sauce
• 1/4 cup lime juice
• 1/4 cup sugar
• 1/4 cup water
• 2 cloves garlic, minced
• 1-2 bird’s eye chilies, thinly sliced

Cooking Instructions:

1. Prepare the Spring Rolls: If using store-bought spring rolls, follow package instructions to fry them until golden brown and crispy. For homemade, prepare your filling, wrap, and fry accordingly. Set aside on a paper towel to drain excess oil.
2. Cook the Vermicelli Noodles: Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions, typically 3-5 minutes. Drain and rinse under cold water to stop the cooking process and keep the noodles from sticking together.
3. Make the Nuoc Cham Sauce: In a small bowl, combine fish sauce, lime juice, sugar, and water. Stir until the sugar dissolves completely. Add minced garlic and sliced chilies to the mixture. Adjust seasoning to taste, balancing the salty, sweet, and sour notes.
4. Assemble the Dish: In individual bowls, place a generous amount of noodles as the base. Top with shredded lettuce, fresh mint, cilantro, bean sprouts, pickled vegetables, and cucumber. Cut the fried spring rolls into bite-sized pieces and arrange them on top.
5. Garnish and Serve: Sprinkle crushed roasted peanuts over the assembled bowls. Serve with a bowl of nuoc cham sauce on the side for drizzling over or dipping your spring rolls.

Extra Tips: For the best flavor, make certain all your herbs and vegetables are fresh and vibrant. You can customize the level of spiciness in the nuoc cham by adjusting the amount of chili. If you prefer a more traditional approach, consider making your spring rolls from scratch with a filling of ground pork, shrimp, and vegetables. Preparing the pickled vegetables a day in advance will enhance their flavor. Finally, serve the dish promptly after assembly to maintain the contrast between the hot spring rolls and cold noodles.

Bun Bo Xao (Stir-Fried Beef Noodles)

Bun Bo Xao, or Stir-Fried Beef Noodles, is a delightful Vietnamese dish that brings together the rich flavors of marinated beef and invigorating cold noodles. This dish is perfect for any time of the year, offering a balance of savory and fresh ingredients that create a harmonious meal. The tender beef is marinated in traditional Vietnamese seasonings, then stir-fried to perfection. Combined with crisp vegetables and a bed of cold vermicelli noodles, Bun Bo Xao is a satisfying meal that’s both light and fulfilling.

This recipe is designed to serve 4-6 people, making it perfect for family meals or small gatherings. The dish is versatile, allowing you to adjust the level of spice and the types of vegetables to suit your taste. The key to an authentic Bun Bo Xao is in the balance of flavors—sweet, salty, and umami—along with the freshness of herbs and a hint of lime. This dish will transport you to the bustling streets of Vietnam with every bite.

Ingredients:

• 500g beef sirloin or flank steak, thinly sliced
• 400g vermicelli rice noodles
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 cloves garlic, minced
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cucumber, julienned
• 1 cup fresh herbs (mint, cilantro, Thai basil)
• 1/4 cup roasted peanuts, crushed
• 1 lime, cut into wedges
• Salt and pepper to taste

Instructions:

1. Marinate the Beef: In a large bowl, combine the sliced beef with fish sauce, soy sauce, oyster sauce, minced garlic, sugar, salt, and pepper. Mix well to guarantee the beef is evenly coated. Cover and let it marinate in the refrigerator for at least 30 minutes.
2. Prepare the Noodles: Cook the vermicelli noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside to cool.
3. Stir-Fry the Beef: Heat the vegetable oil in a large pan or wok over medium-high heat. Add the marinated beef and stir-fry for about 3-5 minutes until the beef is browned and cooked through. Remove the beef from the pan and set aside.
4. Cook the Vegetables: In the same pan, add the onion, bell pepper, and carrot. Stir-fry for about 2-3 minutes until the vegetables are slightly tender but still crisp.
5. Combine Ingredients: In a large serving bowl or individual bowls, place a portion of the cooked vermicelli noodles. Top with the stir-fried beef and vegetables. Add the cucumber, fresh herbs, and garnish with crushed peanuts.
6. Serve: Squeeze lime wedges over the dish before serving to enhance the flavors. Offer additional fish sauce or soy sauce on the side for individual seasoning.

Extra Tips:

For the best flavor, allow the beef to marinate for a few hours if time permits. When slicing the beef, cut against the grain to guarantee tenderness. Keep the vegetables slightly crisp to maintain the dish’s texture contrast. Feel free to adjust the quantity of herbs according to your preference, and consider adding chili slices for extra heat if desired.

This dish is best enjoyed fresh, but you can prepare the components ahead of time and assemble them just before serving.

Bun Rieu Cua (Crab Noodle Soup)

Bun Rieu Cua, also known as Crab Noodle Soup, is a flavorful Vietnamese dish that harmoniously combines the richness of crab with the freshness of tomatoes and the delicate textures of vermicelli noodles. This aromatic soup is a beloved staple in Vietnamese cuisine, often enjoyed as a hearty meal that offers a taste of the sea with every bite.

The soup is traditionally served with a variety of fresh herbs and vegetables, which complement the savory broth and enhance the overall dining experience.

The key to a successful Bun Rieu Cua lies in the freshness and quality of the ingredients, particularly the crab. This dish is a wonderful representation of the balance found in Vietnamese cooking, where sweet, sour, and umami flavors come together to create a delightful culinary experience.

Preparing Bun Rieu Cua may require a bit of time and effort, but the end result is a satisfying bowl of goodness that’s well worth it.

Ingredients (Serves 4-6)

• 1 lb crab meat
• 8 oz dried rice vermicelli noodles
• 4 ripe tomatoes, quartered
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp fish sauce
• 1 tbsp shrimp paste
• 2 tbsp vegetable oil
• 4 cups chicken or pork broth
• 1 tbsp sugar
• 3 eggs
• Salt and pepper to taste
• 1 bunch fresh herbs (such as mint, cilantro, and Thai basil)
• 1 lime, cut into wedges
• Bean sprouts for garnish

Cooking Instructions

1. Prepare the Crab Mixture: In a bowl, combine the crab meat with the eggs, shrimp paste, and a pinch of salt and pepper. Mix well until the ingredients are thoroughly combined. Set aside to let the flavors meld.
2. Cook the Noodles: Bring a pot of water to a boil and cook the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside.
3. Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become fragrant and translucent.
4. Add Tomatoes and Broth: Add the quartered tomatoes to the pot and cook for about 5 minutes, allowing them to soften. Pour in the chicken or pork broth, followed by the fish sauce and sugar. Stir well and bring the mixture to a gentle boil.
5. Form Crab Cakes: Using a spoon, gently drop small amounts of the crab mixture into the boiling soup to form small crab cakes. Allow them to cook for about 10 minutes, or until they float to the surface and are fully cooked.
6. Season the Soup: Taste the broth and adjust the seasoning with additional fish sauce, salt, and pepper if needed. Let the soup simmer for another 5 minutes to ascertain all the flavors are well incorporated.
7. Assemble the Dish: Divide the cooked vermicelli noodles into individual serving bowls. Ladle the hot soup and crab cakes over the noodles. Garnish with fresh herbs, bean sprouts, and a wedge of lime for squeezing.

Extra Tips

For the best Bun Rieu Cua, use fresh crab meat if possible, as it greatly enhances the flavor of the dish.

When forming the crab cakes, make sure not to overcrowd the pot to avoid them sticking together.

Additionally, adjust the amount of shrimp paste according to your taste preference, as it can be quite strong.

Serving the soup with extra lime wedges and fresh herbs allows each diner to tailor the dish to their liking, adding a fresh burst of flavor with every bite.

Bun Mam (Fermented Fish Noodles)

Bun Mam, a traditional Vietnamese dish, is a delightful blend of savory, sweet, and umami flavors, centered around the distinctive taste of fermented fish. This dish is a popular street food in Vietnam, and its bold flavors make it a favorite among those who love adventurous and authentic Vietnamese cuisine.

The key to Bun Mam‘s unique taste is the fermented fish sauce, which is balanced by the fresh vegetables and herbs, creating an explosion of tastes and textures in every bite.

Preparing Bun Mam can be a rewarding culinary experience. This dish combines rice vermicelli noodles with a rich and flavorful broth made from fermented fish. The broth is simmered with a variety of proteins like shrimp, pork, and squid, and is served with a medley of fresh herbs and vegetables, adding both color and freshness.

Though it might seem intimidating at first due to its strong-smelling ingredients, Bun Mam is actually quite straightforward to prepare once you gather all the necessary components.

Ingredients (Serves 4-6):

• 500g rice vermicelli noodles
• 200g pork belly, thinly sliced
• 200g shrimp, peeled and deveined
• 200g squid, cleaned and sliced
• 1 tablespoon fermented fish paste
• 1 liter chicken or pork broth
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 onion, sliced
• 2 tablespoons vegetable oil
• 1 bunch Thai basil
• 1 bunch cilantro
• 1 cucumber, julienned
• 1 cup bean sprouts
• 2 red chili peppers, sliced
• Lime wedges

Cooking Instructions:

1. Prepare the Noodles: Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
2. Make the Broth: In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced onion, sautéing until the onion becomes translucent. Add the fermented fish paste, stirring until it dissolves and becomes aromatic.
3. Simmer the Broth: Pour in the chicken or pork broth and bring it to a gentle boil. Add the fish sauce and sugar, stirring to combine. Let the broth simmer for about 10 minutes to allow the flavors to meld together.
4. Cook the Proteins: Add the pork belly slices to the broth and cook for 5 minutes. Follow with the shrimp and squid, cooking until the shrimp turns pink and the squid is tender, about 3-4 minutes.
5. Assemble the Dish: Divide the cooked vermicelli noodles into serving bowls. Ladle the hot broth and proteins over the noodles. Top each bowl with Thai basil, cilantro, cucumber, bean sprouts, and sliced chili peppers.
6. Serve: Squeeze lime wedges over the dish before serving to add a zesty twist. Serve immediately while hot.

Extra Tips:

When making Bun Mam, it’s essential to use a well-ventilated kitchen as the smell of the fermented fish paste can be quite strong.

Adjust the amount of fish paste according to your taste preference, as some might find it too pungent. For an even richer flavor, you can add a few pieces of eggplant to the broth while it simmers.

Don’t be afraid to experiment with the herbs and vegetables, customizing the dish to your liking. Enjoy Bun Mam with an open mind and palate, and you’ll be rewarded with a truly authentic Vietnamese culinary experience.

Bun Tom Nuong (Grilled Shrimp Noodles)

Bun Tom Nuong, or Grilled Shrimp Noodles, is a classic Vietnamese dish that perfectly combines the sweetness of grilled shrimp with the crispness of herbs and the lightness of rice noodles. This dish isn’t only flavorful but also visually appealing, with vibrant colors that make it a feast for both the eyes and the palate.

It’s a wonderful choice for a light lunch or dinner, especially during warmer months when the invigorating taste can be fully appreciated.

To prepare Bun Tom Nuong, you’ll need to marinate shrimp in a mixture of traditional Vietnamese spices and grill them to perfection. The dish is then assembled with rice vermicelli noodles, fresh herbs, and vegetables, all brought together with a drizzle of tangy fish sauce dressing.

The combination of textures – from the crispness of the vegetables to the tender noodles and succulent shrimp – makes every bite a delightful experience.

Ingredients (serves 4-6):

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon sugar
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 teaspoon chili paste
• 2 tablespoons vegetable oil
• 14 ounces rice vermicelli noodles
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup fresh basil leaves
• 1 cucumber, julienned
• 2 carrots, julienned
• 1/3 cup roasted peanuts, chopped
• 1/4 cup fried shallots (optional)

Cooking Instructions:

1. Marinate the Shrimp: In a bowl, combine sugar, fish sauce, lime juice, minced garlic, chili paste, and vegetable oil. Add the shrimp, ensuring they’re well-coated with the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to infuse.
2. Prepare the Noodles: While the shrimp is marinating, cook the rice vermicelli noodles according to package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside to drain completely.
3. Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers (if using a grill). Grill the shrimp for about 2-3 minutes on each side until they’re pink and slightly charred. Remove from the grill and set aside.
4. Assemble the Dish: In serving bowls, place a portion of rice noodles as the base. Top with grilled shrimp, a generous handful of mint, cilantro, and basil leaves, and julienned cucumber and carrots.
5. Garnish and Serve: Sprinkle the chopped peanuts and fried shallots over the top. Serve with a side of fish sauce dressing (nuoc cham) for drizzling over the noodles just before eating.

Extra Tips: For the best flavor, use fresh, high-quality shrimp and marinate them for as long as possible within the suggested time. If you don’t have a grill, you can use a broiler or a stovetop grill pan.

Adjust the level of chili paste to suit your spice preference. The dish can be customized with additional vegetables like bean sprouts or lettuce, depending on what you have on hand.

For a prime dining experience, serve Bun Tom Nuong immediately after assembling to enjoy the perfect balance of warm shrimp and cool, crisp vegetables.

Bun Ga Nuong (Grilled Chicken Noodles)

Bun Ga Nuong, or Grilled Chicken Noodles, is a classic Vietnamese dish that’s both invigorating and satisfying. It features a delightful combination of marinated grilled chicken served over a bed of rice vermicelli noodles, accompanied by fresh herbs and vegetables, and topped with a tangy, savory dressing.

This dish is a perfect balance of flavors and textures, with the grilled chicken adding a smoky depth, the noodles providing a soft base, and the vegetables contributing a light crunch. It’s a versatile meal that can be enjoyed year-round, but it especially shines as a cool and stimulating dish during warmer months.

The secret to the irresistible flavor of Bun Ga Nuong lies in the marinade for the chicken, which typically includes fish sauce, garlic, and lemongrass, among other ingredients. This gives the chicken a rich, aromatic taste that pairs beautifully with the neutral noodles and fresh garnishes.

While Bun Ga Nuong is often served as a lunch or dinner dish, it could easily be adapted for a light supper or even a picnic meal, as it’s delicious whether served warm or at room temperature. This recipe serves 4-6 people and is sure to be a hit at your dining table.

Ingredients (serving size: 4-6 people):

• 1.5 lbs boneless, skinless chicken thighs
• 1 tablespoon fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 3 cloves garlic, minced
• 1 stalk lemongrass, finely chopped
• 1 tablespoon vegetable oil
• 1 teaspoon ground black pepper
• 14 oz rice vermicelli noodles
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup fresh basil leaves
• 1 cucumber, julienned
• 1 carrot, julienned
• 1/4 cup roasted peanuts, crushed
• 1/4 cup fried shallots
• 1 lime, cut into wedges
• For the dressing: 1/3 cup fish sauce, 1/3 cup sugar, 1/3 cup lime juice, 1/3 cup water, 2 cloves garlic, minced, 1-2 bird’s eye chilies, chopped (optional)

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, mix the fish sauce, soy sauce, sugar, minced garlic, chopped lemongrass, vegetable oil, and black pepper. Add the chicken thighs, ensuring they’re well coated. Cover and refrigerate for at least 1 hour, preferably overnight, for the best flavor absorption.
2. Prepare the Noodles: Cook the rice vermicelli noodles according to package instructions until tender. Drain and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
3. Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 5-7 minutes on each side, or until fully cooked and slightly charred. Let the chicken rest for a few minutes before slicing into thin strips.
4. Make the Dressing: In a small bowl, combine the fish sauce, sugar, lime juice, water, minced garlic, and chopped chilies. Stir until the sugar is completely dissolved. Adjust seasoning to taste.
5. Assemble the Dish: Divide the cooked noodles among serving bowls. Top with slices of grilled chicken, fresh mint, cilantro, basil, cucumber, and carrot. Sprinkle crushed peanuts and fried shallots over the top.
6. Serve: Drizzle the dressing over each bowl just before serving. Serve with lime wedges on the side for extra tang.

Extra Tips:

For an added layer of flavor, consider lightly charring your vegetables on the grill before adding them to the dish. This will enhance the smoky aroma of the Bun Ga Nuong.

If you prefer a spicier dish, you can increase the number of bird’s eye chilies in the dressing to suit your taste. Additionally, if you find the fish sauce too strong, dilute it with a little more water or add extra lime juice for balance.

Remember that fresh herbs are key to this dish, so use them generously for the most authentic taste.

Bun Dau Mam Tom (Tofu Vermicelli With Shrimp Paste)

Bun Dau Mam Tom (Tofu Vermicelli With Shrimp Paste) is a delightful Vietnamese dish that showcases the unique flavors and textures of Vietnamese cuisine. This dish is a perfect combination of crispy fried tofu, soft vermicelli noodles, and a pungent shrimp paste sauce. It’s a popular street food in Vietnam, often served as a light and invigorating meal.

The dish is traditionally accompanied by fresh herbs and vegetables, providing a burst of flavors and aromas that are both satisfying and energizing.

The key to Bun Dau Mam Tom lies in its balance of flavors and the quality of its ingredients. The shrimp paste sauce, called mam tom, is an essential component that ties the dish together with its intense umami flavor. While it may be an acquired taste for some, it’s a beloved ingredient in Vietnamese cuisine.

The tofu, when fried to golden perfection, adds a delightful crunch that complements the soft vermicelli noodles. To complete the dish, a variety of fresh herbs and vegetables are added, offering freshness and a contrast to the rich flavors of the shrimp paste.

Ingredients (serving size: 4-6 people):

• 400g rice vermicelli noodles
• 300g firm tofu
• 100g fresh herbs (such as mint, perilla, and cilantro)
• 1 cucumber
• 2 green bananas
• 1 tbsp vegetable oil
• 4 tbsp shrimp paste (mam tom)
• 1 tbsp sugar
• 1 lime
• 1 red chili
• 1 tbsp hot water

Instructions:

1. Prepare the Tofu: Cut the tofu into bite-sized cubes. Heat the vegetable oil in a frying pan over medium-high heat. Once hot, add the tofu cubes and fry until they’re golden brown and crispy on all sides. Remove the tofu from the pan and let it drain on a paper towel to remove excess oil.
2. Cook the Vermicelli Noodles: Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to the package instructions, usually about 3-5 minutes. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
3. Prepare the Vegetables and Herbs: Slice the cucumber and green bananas into thin rounds. Wash the fresh herbs thoroughly and set them aside for serving.
4. Make the Shrimp Paste Sauce: In a small bowl, mix the shrimp paste with sugar, hot water, and the juice of one lime. Stir well until the sugar dissolves completely. Finely chop the red chili and add it to the sauce for an added kick.
5. Assemble the Dish: On a large serving platter, arrange the cooked vermicelli noodles, fried tofu, sliced cucumber, green bananas, and fresh herbs. Serve with the shrimp paste sauce on the side, allowing each person to mix and match according to their taste.

Extra Tips:

When preparing Bun Dau Mam Tom, it’s important to guarantee the shrimp paste sauce is well-balanced in flavor. Adjust the lime juice and sugar to taste, as shrimp paste can vary in saltiness and intensity.

For those who are new to shrimp paste, consider serving it on the side so guests can add it gradually. Additionally, make sure that the tofu is fried to a crisp golden brown, as this texture contrasts beautifully with the soft noodles and fresh herbs.

Finally, using a variety of fresh herbs will enhance the dish’s flavor and aroma, making it a vibrant and invigorating meal.

Bun Oc (Snail Noodles)

Bun Oc, or Snail Noodles, is a traditional Vietnamese dish that often features in the country’s vibrant street food scene. This dish is known for its unique combination of flavors and textures, offering a delightful experience for those who appreciate the distinctive taste of snails. The dish includes rice vermicelli, tomatoes, and a savory snail broth, often garnished with fresh herbs and a hint of chili for an added kick.

While it may sound exotic, Bun Oc is a comforting and flavorful dish that embodies the essence of Vietnamese culinary tradition.

To prepare Bun Oc, you’ll need to start with fresh snails, which are typically cleaned and cooked to tender perfection. The broth, a key component of the dish, is usually made by simmering tomatoes with a mix of aromatic spices and herbs, creating a rich and flavorful base for the noodles and snails.

The dish is then served with a generous portion of rice vermicelli and topped with fresh herbs like cilantro, perilla leaves, and spring onions, which add a revitalizing contrast to the savory broth. Bun Oc isn’t only a treat for the taste buds but also a delightful way to explore the diverse flavors of Vietnam.

Ingredients (Serving Size: 4-6 people)

• 1 kg fresh snails
• 500 g rice vermicelli noodles
• 4 ripe tomatoes, chopped
• 2 tablespoons fish sauce
• 1 tablespoon shrimp paste (optional)
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon sugar
• 1 liter chicken or pork broth
• Fresh herbs (cilantro, perilla leaves, spring onions)
• Chili slices (optional)
• Lime wedges, to serve

Cooking Instructions

1. Prepare the Snails: Begin by thoroughly cleaning the snails under running water. Use a brush if necessary to remove any dirt, then cook them in boiling water for about 5 minutes. Drain and set aside to cool. Once cooled, extract the snail meat using a toothpick or skewer.
2. Cook the Noodles: In a large pot, bring water to a boil and cook the rice vermicelli noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and set aside.
3. Make the Broth: In a large pot, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and ginger, sautéing until fragrant. Add the chopped tomatoes and cook until they soften, about 5 minutes.
4. Flavor the Broth: Pour in the chicken or pork broth, fish sauce, and shrimp paste if using. Add the sugar and stir well to combine. Bring the mixture to a boil, then lower the heat and let it simmer for about 15 minutes, allowing the flavors to meld.
5. Combine Ingredients: Add the cooked snails to the broth and allow them to heat through for about 5 minutes. Adjust seasoning with more fish sauce or sugar if needed.
6. Serve: Divide the cooked rice vermicelli among serving bowls. Ladle the hot snail broth over the noodles, ensuring each bowl gets a generous portion of snails and tomatoes. Garnish with fresh herbs and chili slices. Serve with lime wedges on the side for squeezing over the dish.

Extra Tips

When preparing Bun Oc, make certain that the snails are thoroughly cleaned to avoid any grit or off-flavors in your dish. If fresh snails are unavailable, you can substitute with canned snails, although the flavor might differ slightly.

Additionally, the shrimp paste is optional but adds an authentic depth to the broth; use it sparingly to start, and adjust according to taste. Finally, feel free to adjust the level of spice by adding more or fewer chili slices, catering to your personal preference.

Bun Hen (Baby Clam Noodles)

The preparation of Bun Hen involves several steps, each contributing to the overall flavor profile. The baby clams are the star of the dish, providing a subtle briny taste that complements the fresh herbs and the chewiness of the noodles. This dish is often garnished with fried shallots, peanuts, and a tangy dressing, enhancing the complexity of flavors.

Although Bun Hen requires a bit of preparation, the end result is a deliciously invigorating dish that’s worth every effort. This recipe will guide you through making Bun Hen for a serving size of 4-6 people.

Ingredients:

• 1 kg baby clams
• 500g rice vermicelli noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 onion, finely chopped
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 1 teaspoon chili paste
• 1 cucumber, julienned
• 1 bunch fresh mint leaves
• 1 bunch fresh cilantro
• 1 bunch fresh Vietnamese coriander (rau ram)
• 50g roasted peanuts, crushed
• 50g fried shallots
• Juice of 2 limes
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Clams: Begin by thoroughly rinsing the baby clams under cold water to remove any sand or debris. Place them in a pot of boiling water and cook until the shells open, about 3-5 minutes. Drain and set aside, discarding any unopened clams.
2. Cook the Noodles: In a separate pot, bring water to a boil and cook the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and prevent sticking. Set aside.
3. Sauté the Aromatics: Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and chopped onion, sautéing until they become fragrant and translucent.
4. Season the Clams: Add the cooked baby clams to the pan with the garlic and onion. Stir in the fish sauce, sugar, and chili paste, mixing well to coat the clams evenly. Cook for an additional 3-5 minutes, allowing the flavors to meld together. Remove from heat.
5. Assemble the Dish: In a large serving bowl, combine the cooked rice noodles, seasoned clams, julienned cucumber, fresh mint, cilantro, and Vietnamese coriander. Toss gently to mix all the ingredients together.
6. Add Garnishes: Sprinkle the crushed roasted peanuts and fried shallots over the top of the noodle mixture. Drizzle with lime juice and season with salt and pepper to taste.
7. Serve: Divide the Bun Hen into individual serving bowls and enjoy immediately, allowing the fresh ingredients and vibrant flavors to shine.

Extra Tips: When preparing Bun Hen, it’s important to use fresh baby clams for the best flavor. If fresh clams are unavailable, you can substitute with canned clams, but be sure to rinse them well to reduce any overly briny taste.

Adjust the level of chili paste to suit your spice preference, and feel free to add more herbs or lime juice to enhance the freshness of the dish. Finally, verify that the noodles are well-rinsed and cooled to maintain their texture and prevent clumping.

Bun Nem Nuong (Grilled Sausage Noodles)

Bun Nem Nuong, a Vietnamese classic, combines the savory flavors of grilled pork sausages with the fresh, vibrant tastes of cold rice noodles and an array of crisp vegetables. This dish is a delightful mix of textures and flavors, as the smoky, slightly sweet sausages are balanced by the coolness of the noodles and the crunch of fresh herbs and vegetables.

It’s a perfect dish for warm weather or any time you’re craving something fresh yet satisfying. Traditionally served with a side of nuoc cham, a tangy fish sauce-based dipping sauce, Bun Nem Nuong is both a comfort food and a crowd-pleaser.

The dish is highly customizable, allowing you to adjust the spice level or ingredient proportions according to personal preference. Whether you’re new to Vietnamese cuisine or a seasoned enthusiast, Bun Nem Nuong offers a delicious exploration of flavors that are sure to delight the palate.

Ingredients for 4-6 servings:

• 1 lb ground pork
• 2 tablespoons sugar
• 2 tablespoons fish sauce
• 1 tablespoon minced garlic
• 1 tablespoon finely chopped shallots
• 1 teaspoon black pepper
• 1 teaspoon five-spice powder
• 1 tablespoon cornstarch
• 1 package rice noodles (about 14 ounces)
• 1 cup sliced cucumber
• 1 cup bean sprouts
• 1 cup grated carrots
• 1 cup fresh herbs (such as mint, cilantro, and Thai basil)
• 1/2 cup crushed peanuts
• 2 tablespoons vegetable oil
• Bamboo or metal skewers

Cooking Instructions:

1. Prepare the Pork Sausages: In a large bowl, combine ground pork, sugar, fish sauce, minced garlic, chopped shallots, black pepper, five-spice powder, and cornstarch. Mix thoroughly until all ingredients are well incorporated. This mixture forms the base for your grilled sausages.
2. Shape and Skewer the Sausages: Divide the pork mixture into equal portions and shape each portion into a sausage form around a skewer. If using bamboo skewers, soak them in water for 30 minutes prior to prevent burning on the grill.
3. Grill the Sausages: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the skewered sausages on the grill and cook for about 10-12 minutes, turning occasionally, until they’re evenly browned and cooked through.
4. Cook the Rice Noodles: Boil a pot of water and add the rice noodles. Cook according to package instructions, usually around 4-5 minutes, until noodles are tender. Drain and rinse with cold water to stop the cooking process, then set aside.
5. Prepare the Vegetables and Herbs: While the sausages are grilling, prepare the vegetables. Slice cucumber, grate carrots, and rinse bean sprouts. Chop the fresh herbs and set them aside for assembling the dish.
6. Assemble the Dish: In individual serving bowls, place a portion of rice noodles. Top with grilled sausages, sliced cucumber, bean sprouts, grated carrots, fresh herbs, and crushed peanuts.
7. Serve with Sauce: Serve with a side of nuoc cham dipping sauce for drizzling over the noodles and sausages, enhancing the flavors with its tangy and slightly sweet notes.

Extra Tips:

When making Bun Nem Nuong, consider marinating the pork mixture overnight in the refrigerator for a deeper, more developed flavor. If you prefer a spicier dish, add some chopped chili peppers to the pork mixture or the nuoc cham sauce.

Additionally, feel free to explore different herbs and vegetables based on availability and preference to make the dish uniquely yours. Enjoy the process of crafting this vibrant and flavorful meal!

Bun Chay (Vegetarian Noodles)

This dish is a great example of Vietnamese cuisine‘s emphasis on balance and harmony. The key to Bun Chay is in its ingredients’ freshness and the perfect balance of flavors in the dressing. The noodles form the base of the dish, providing a neutral backdrop for the vibrant vegetables and aromatic herbs.

The dressing, usually made with lime juice, soy sauce, and a touch of sugar, adds a bright and tangy element, elevating the dish to a whole new level. Whether served as a main course or a side dish, Bun Chay is sure to be a hit with anyone who appreciates fresh, healthy, and delicious food.

Ingredients (Serves 4-6):

• 400g rice vermicelli noodles
• 1 medium cucumber, julienned
• 2 carrots, peeled and julienned
• 1 red bell pepper, thinly sliced
• 100g bean sprouts
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1/2 cup roasted peanuts, roughly chopped
• 1 block firm tofu, pressed and cubed
• 2 tablespoons vegetable oil
• Salt to taste

For the Dressing:

• 4 tablespoons soy sauce
• 3 tablespoons lime juice
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 tablespoon sesame oil
• 1 teaspoon minced garlic
• 1 small red chili, finely chopped (optional)

Cooking Instructions:

1. Prepare the Noodles: Cook the rice vermicelli noodles according to package instructions. Once cooked, drain them, rinse under cold water to stop the cooking process, and set aside to cool completely.
2. Cook the Tofu: Heat the vegetable oil in a non-stick pan over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 8-10 minutes. Remove from heat and set aside.
3. Prepare the Vegetables and Herbs: While the tofu is cooking, prepare the vegetables and herbs. Julienne the cucumber and carrots, slice the bell pepper, and wash the bean sprouts. Roughly chop the mint and cilantro leaves.
4. Make the Dressing: In a small bowl, whisk together the soy sauce, lime juice, rice vinegar, sugar, sesame oil, minced garlic, and chopped chili (if using) until the sugar dissolves completely.
5. Assemble the Bun Chay: In a large serving bowl, combine the cooked noodles, tofu, vegetables, and herbs. Pour the dressing over the top and toss everything gently to combine.
6. Serve: Sprinkle the chopped roasted peanuts over the top and serve the Bun Chay immediately, either as a side dish or a main course.

Extra Tips:

For the best flavor, prepare the dressing in advance and let it sit for at least 15 minutes before serving to allow the flavors to meld together.

You can also customize the vegetable mix based on what you have on hand or your personal preference. If you prefer a more protein-rich meal, consider adding grilled tempeh or seitan in addition to the tofu.

For a low-carb version, substitute the rice noodles with spiralized zucchini or cucumber noodles. Enjoy your Bun Chay fresh, as it tends to lose its texture if left to sit for too long.