A refreshing cold rice vermicelli salad with crisp vegetables, herbs, and a tangy nuoc cham dressing.
Bun salads are a Vietnamese staple, layering room-temperature rice vermicelli with crunchy fresh vegetables, herbs, and crushed peanuts, all tied together with a bright, tangy nuoc cham dressing spooned over just before eating. This vegetarian version keeps things light and refreshing, ideal for a hot day. The technique that separates a good bun salad from a mediocre one is rinsing the cooked noodles thoroughly in cold water, which stops the cooking and washes away excess starch so the noodles stay light and don't clump into a gummy mass.
Serves 4
Boil rice vermicelli according to package directions, usually 3-4 minutes, until just tender.
Drain and rinse the noodles under cold running water, tossing to separate the strands and remove excess starch.
Rinse until the water runs clear — this prevents the noodles from clumping into a sticky mass.
Whisk soy sauce, lime juice, sugar, garlic, and chile together until the sugar dissolves.
Divide noodles among bowls, then top with cucumber, carrot, lettuce, and bean sprouts.
Spoon the dressing generously over each bowl, then top with fresh herbs and crushed peanuts. Serve immediately.
Rinse the noodles thoroughly under cold water right after cooking to prevent them from sticking together.
Prepare all the vegetables and dressing ahead of time so the salad comes together quickly when the noodles are ready.
Add the dressing just before eating rather than in advance, so the vegetables stay crisp.
Add grilled tofu, shrimp, or pork for a heartier, protein-packed version.
Include pickled carrots and daikon for extra tang and crunch.
Use tamari instead of soy sauce for a gluten-free version.
Store components separately; noodles and vegetables keep 2 days refrigerated, but dress fresh each time to avoid sogginess.
Bun noodle salads are a defining category of Vietnamese cuisine, found in countless variations across the country, typically named for their protein topping, with this vegetarian version reflecting the flexibility of the format.
Prep the noodles, vegetables, and dressing separately ahead of time, but combine and dress just before serving to keep everything fresh and crisp.
A mushroom-based vegan fish sauce or extra soy sauce with a splash of rice vinegar both work as substitutes.
They likely weren't rinsed thoroughly enough after cooking; rinse under cold water and toss well to remove the excess surface starch.
Per serving (380g / 13.4 oz) · 4 servings total
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