Ingredients for American Kitchen Classic Vietnamese Bun Cool Noodle Salad
- Lettuce (for serving, quantity as desired)
- Fresh Bean Sprouts (for serving, quantity as desired)
- 1/2 cup sliced cucumber
- 1/2 cup thinly sliced mint
- Basil Leaves (for serving, quantity as desired)
- 1/2 cup chopped peanuts
- 1/2 cup thinly sliced fresh cilantro
- Nuoc Cham style vinaigrette (prepared from listed ingredients)
- Rice noodles (cooked according to package directions)
- Assorted vegetables for salad (see specific quantities for carrots and red onion)
- 2 tablespoons fish sauce
- 3 tablespoons rice vinegar
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 clove minced garlic
- 1 teaspoon grated ginger
- 1 cup shredded carrots
- 1/2 cup thinly sliced red onion
- Grilled shrimp (optional)
- Pork (optional)
- Tofu (optional)
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How to Make American Kitchen Classic Vietnamese Bun Cool Noodle Salad
- Cook rice noodles according to package directions. Rinse under cold water and set aside at room temperature (can be done up to 2 hours ahead).
- While noodles cook, prepare the vinaigrette: Whisk together fish sauce (2 tablespoons), rice vinegar (3 tablespoons), lime juice (2 tablespoons), brown sugar (1 tablespoon), sesame oil (1 tablespoon), minced garlic (1 clove), and grated ginger (1 teaspoon) in a small bowl. Adjust seasonings to your taste.
- Prepare the vegetables: Shred carrots (1 cup), thinly slice red onion (1/2 cup), and thinly slice fresh cilantro (1/2 cup) and mint (1/2 cup).
- In a large bowl, combine cooked noodles with the vinaigrette. Toss gently to coat.
- Arrange noodles on plates or in bowls. Top with shredded carrots, red onion, cilantro, mint, chopped peanuts (1/2 cup), and sliced cucumber (1/2 cup).
- Optional: Add grilled shrimp, pork, or tofu for extra protein. Serve immediately and enjoy!
- Note: For best flavor, make the dressing at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
13g
Fat
3g
Carbs
18g
