Bun (Vietnamese Herb Noodle Salad)

Bun is a traditional Vietnamese herb noodle salad that is dressed with Nuoc Cham Sauce. Many families have their different ways of preparing the sauce, but I like this one the best. If you have a difficult time finding the Thai chili, the Persian cucumbers, or the Thai basil, you can substitute them with a Serrano chili, an English cucumber (1 instead of 2), and sweet Italian basil.

• Ready In: 25 mins
• Serves: 8-10

Ingredients

• Nuac Cham Sauce

• 1⁄4 cup lime juice
• 1⁄4 cup fish sauce
• 1⁄4 cup water
• 1  tablespoon rice vinegar
• 2  tablespoons sugar
• 1  garlic clove, minced
• 1  thai  chili, finely chopped
•  shredded carrot (optional)

• Salad

• 1  lb  rice vermicelli  noodles
• 1⁄2 cup  sliced garlic, fried
• 1 1⁄2 cups  fresh mung bean sprouts
• 2  Persian cucumbers, julienned
• 1 1⁄4 cups fresh cilantro leaves
• 1 1⁄4 cups fresh mint leaves
• 1  cup  thai basil leaves, roughly chopped
• 4  scallions, thinly sliced
• 2  teaspoons ground black pepper
• 1  cup unsalted dry roasted peanuts, crushed

Directions

1. Bring a large pot of water to a rolling boil. Turn off the heat and add the noodles; let sit for 2 minutes.
2. Remove noodles from hot water and shock them by placing them in a bowl of ice water. Drain in a colander.
3. Place the noodles onto a serving bowl and cover with the cucumber, scallions and herbs. Garnish with black pepper, garlic and peanuts.
4. Before serving, pour the Nuac Cham sauce over all and toss before serving.