When the sun is shining and your appetite leans toward something refreshing, bright, and full of flavor, there’s nothing quite like a Vietnamese Vermicelli Noodle Salad—also known as Bún in Vietnamese cuisine. This beloved dish is a masterclass in balance, bringing together crisp vegetables, tender rice noodles, savory protein, and bold herbs, all tied together with a zingy nuoc cham (Vietnamese dipping sauce). It’s cool, light, and endlessly customizable, making it a go-to meal for lunch, dinner, or any time you crave vibrant, healthy food that doesn’t skimp on taste.
Let’s explore what makes this dish so special, how to make it at home, and tips to turn it into your new favorite salad-meets-noodle-bowl creation.
🥢 What Is Vietnamese Vermicelli Noodle Salad (Bún)?
Bún is a staple of Vietnamese cuisine, often served as a cold noodle salad bowl layered with rice vermicelli noodles, grilled or stir-fried protein (such as pork, shrimp, or tofu), shredded lettuce, julienned vegetables, aromatic herbs, crushed peanuts, and crispy shallots. A generous drizzle of nuoc cham dressing—made from fish sauce, lime juice, sugar, garlic, and chili—adds the perfect sweet-sour-salty-spicy kick.
Unlike many Western-style salads, Bún isn’t just a side dish. It’s a complete meal that is both satisfying and light, offering plenty of textures and flavors in every bite.
🌿 Key Elements of the Dish
Here’s a breakdown of what makes a Vietnamese Vermicelli Noodle Salad both delicious and well-balanced:
1. Rice Vermicelli Noodles (Bún)
Thin, white noodles made from rice flour, cooked and cooled before serving. They’re springy, soft, and perfect for soaking up the nuoc cham dressing.
2. Protein Options
- Grilled Lemongrass Chicken or Pork: Marinated with lemongrass, garlic, fish sauce, and sugar.
- Shrimp: Lightly grilled or sautéed with a touch of garlic and lime.
- Crispy Tofu: For a vegetarian twist, fried tofu cubes work beautifully.
3. Fresh Vegetables & Herbs
- Shredded lettuce or cabbage
- Julienned carrots and cucumber
- Sliced daikon radish
- Mint, cilantro, Thai basil
These ingredients add crunch, freshness, and aroma.
4. Crunchy Toppings
- Chopped roasted peanuts
- Crispy fried shallots
- Bean sprouts (optional)
5. Nuoc Cham (Dressing)
This is the soul of the dish: a flavorful Vietnamese dipping sauce that also acts as the salad dressing.
🍋 Nuoc Cham: The Essential Sauce
This sweet, tangy, and slightly spicy sauce brings the salad to life. Here’s how to make it:
Ingredients:
- 3 tbsp fish sauce
- 3 tbsp lime juice (freshly squeezed)
- 2 tbsp sugar
- 2 tbsp warm water
- 1 clove garlic, minced
- 1 small red chili, thinly sliced (adjust to taste)
Directions:
- Dissolve the sugar in warm water.
- Stir in fish sauce and lime juice.
- Add minced garlic and chili.
- Taste and adjust—add more sugar or lime if needed.
This dressing can be made in advance and stored in the fridge for up to a week.
👩🍳 How to Make Vietnamese Vermicelli Noodle Salad
Here’s a simple yet authentic recipe to create your own bowl at home.
Ingredients (Serves 2–3):
For the Salad:
- 6 oz rice vermicelli noodles
- 1 cup lettuce, shredded
- 1 small carrot, julienned
- ½ cucumber, sliced into matchsticks
- ½ cup bean sprouts (optional)
- Handful of mint leaves
- Handful of cilantro
- ¼ cup roasted peanuts, chopped
- ¼ cup crispy shallots
For the Protein (Grilled Lemongrass Chicken):
- 2 boneless chicken thighs
- 1 tbsp lemongrass, finely chopped
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tsp soy sauce
- 1 clove garlic, minced
For the Nuoc Cham Dressing:
(see recipe above)
Directions:
- Cook the Vermicelli
Boil according to package directions (usually 3–4 minutes). Rinse under cold water and drain well. Set aside. - Marinate the Chicken
In a bowl, combine lemongrass, fish sauce, sugar, soy sauce, and garlic. Add chicken and marinate for at least 30 minutes. - Grill or Pan-Fry the Chicken
Cook over medium heat until golden brown and fully cooked, about 4–5 minutes per side. Let rest, then slice thinly. - Assemble the Bowls
Divide the noodles into bowls. Arrange lettuce, carrots, cucumber, and herbs around the noodles. Top with grilled chicken, peanuts, and crispy shallots. - Drizzle with Nuoc Cham
Pour the dressing generously over the salad just before serving. Toss lightly or let each person mix their own.
🔄 Variations & Tips
- Vegetarian/Vegan: Use tofu and substitute fish sauce with soy sauce or vegan fish sauce.
- Gluten-Free: Check labels on soy sauce and fish sauce to ensure they’re gluten-free.
- Make-Ahead Friendly: Prep all components and store separately. Assemble when ready to serve.
- Add Pickles: Quick-pickled daikon and carrots add a sweet-and-sour crunch.
💡 Why You’ll Love This Dish
- Light yet filling: Perfect for warm weather or lighter meals.
- Customizable: Great for picky eaters or mixed-diet households.
- Fresh and vibrant: Packed with herbs and vegetables.
- Balanced flavors: Salty, sweet, tangy, and spicy in one bowl.
- Minimal cooking required: Great for days when you don’t want to spend hours in the kitchen.
🍹Perfect Pairings
- Drink: Pair with a refreshing iced jasmine tea or Vietnamese iced coffee (ca phe sua da).
- Side: Try with fresh spring rolls or shrimp chips for added texture.
Final Thoughts
Vietnamese Vermicelli Noodle Salad is more than just a dish—it’s a refreshing journey through flavor, texture, and culture. With its roots in traditional Vietnamese cuisine and its ability to adapt to any preference, it’s no surprise that this salad has found a global following. It’s healthy, flavorful, and perfect for everyday meals or impressing guests with something unique and wholesome.
Whether you’re trying Vietnamese flavors for the first time or recreating a dish you loved on vacation, this salad will hit all the right notes.