Vietnamese Bún at its Best (even if I’m not Asian).
The first time I tried Vietnamese Bún was actually at a local Vietnamese French fashion bistro here in Austin, TX I immediately fell in love with it. I went on to try it at an actual Vietnamese restaurant and decided this was my favorite dish of all the other flavorful choices. Although I definitely have to admit nothing beats Pho on a cold day or a rainy day; I especially love it when I’m sick. Something about the broth in Pho is just what is needed when one is under the weather. Since I loved the Bún so much, I decided to scour the Internet for the best Vietnamese Bún Recipe I could find. I couldn’t find exactly what I was looking for, so I made up a little version of the type of Bún I wanted and craved.
I’m addicted to this recipe; absolutely addicted and never get sick of it. I once at it for three meals three nights in a row. “If I had my little way, I’d eat Bún everyday” (bonus points if you know what song I’m mimicking). This recipe is vegan friendly, but can also be made with some marinated chicken, beef, pork, or shrimp.
Vietnamese Bún Recipe Tips
When making this Vietnamese Bún Recipe, make the nouc cham sauce first and the marinade first to let the two sit and marinate the longest. Of course you’ll want to add your tofu or meat in the marinade (but not the nouc cham sauce) to let those juices seep into your choice of protein. Trust me when I say, this recipe is EASY. So easy I bet a fricking monkey could do it. It’s quick, easy, healthy, fresh, and flavorful. I hope you take the time to try this gem of a recipe, because I promise you won’t be disappointed.
- 1/4 cup and 2 TBS Soy sauce
- 2 minced garlic cloves
- 2 TBS Lime juice
- 4 TBS Water
- 2 TBS Sugar (or 1 TBS agave)
- 1/2 tsp ground ginger
- Red pepper flakes
- (1/2 TBS fish sauce optional for Nouc Cham sauce)
- Firm organic tofu (or shrimp, chicken, beef, or pork)
- 1 TBS vegetable oil
- 1 cup sliced mushrooms
- 1 Cucumber cut into 2 inch strips
- 1 Bunch fresh mint
- 1 Bunch fresh basil
- 1 Bunch cilantro (optional) I hate this crap so I avoid it
- 1 medium carrot cut into 2 inch slivers
- 1-2 TBS Peanuts
- Rice Noodles (as much as you damn want, but be careful these lil things are actually filling)
- Make Nouc Cham sauce by combining 4 TBS water, 2 TBS soy sauce, 2 TBS lime juice, 2 TBS Sugar (or 1 tbs agave), 1 minced garlic clove, 1/4 tsp powdered ginger, and a pinch of red pepper flakes. Set aside.
- Make the tofu (or meat) marinade by mixing 1/4 cup soy sauce, 1 minced garlic clove, 1/4 tsp powdered ginger, and a pinch of red pepper flakes
- Cook rice noodles for 3-6 minutes, or until tender.
- Remove from pot and drain, set aside to cool.
- Heat 1 TBS vegetable oil in large pan over medium or medium high heat, add tofu or meat and cook tofu for 4 minutes each side (cook meat to safe consumption temperatures).
- Add half the marinade.
- Once tofu or meat is done, remove from pan add sliced mushrooms and remaining marinade
- Prep the bowls by laying down rice noodles first, then adding in the veggies and herbs, then add on the tofu or meat, pour nouc cham sauce over it all and top with crushed peanuts.