“Bun” is a Vietnamese noodle dish typically made with cold rice noodles, lots of crunchy vegetables and thinly sliced beef or pork all tossed in a sweet and tangy sauce. It's perfect for a hot summer night. Serve with sliced mango and iced mint green tea. Source: EatingWell Magazine, July/August 2010

EatingWell Test Kitchen
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Ingredients

Directions

  • Heat oil in a large skillet, preferably cast-iron, over medium-high heat until shimmering. Reduce heat to medium, add steak and cook, turning once, 3 to 5 minutes per side for medium-rare. Let rest on a clean cutting board for 5 minutes.

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  • Meanwhile, bring a large pot of water to a boil. Cook rice noodles until just tender, 6 to 8 minutes or according to the package directions. Drain the noodles and rinse under cold water.

  • Whisk vinegar, fish sauce and sugar to taste in a large bowl until the sugar is dissolved. Slice the steak into thin matchsticks. Add the steak and any accumulated juice to the bowl along with the noodles, cabbage, carrot, radishes, basil and/or mint and peanuts; toss to combine. Serve immediately.

Tips

Note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.

Nutrition Facts

343 calories; 11.7 g total fat; 2.3 g saturated fat; 39 mg cholesterol; 751 mg sodium. 539 mg potassium; 39.2 g carbohydrates; 3.5 g fiber; 9 g sugar; 21.4 g protein; 5448 IU vitamin a iu; 14 mg vitamin c; 59 mcg folate; 64 mg calcium; 2 mg iron; 52 mg magnesium;

Reviews (8)

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8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/21/2015
REALLY good! This recipe is a keeper. Made it just like the recipe says. I love it when a recipe is exactly what I wanted. Pros: Good Flavor. Read More
Rating: 5 stars
10/30/2011
My husband and I made this recipe together. There was quite a bit of prep but it was well worth it. We both loved it all the flavors. We would defintley make it again. Yummy! Read More
Rating: 5 stars
10/30/2011
My husband and I worked together making this receipe. There is quite a bit of prep but it was well worth it. We loved all the flavors it was yummy! I did serve it with the mango strips on the side. We would defintley make it again. Read More
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Rating: 5 stars
10/30/2011
I've eaten this dish many times in Vietnamese restaurants and always wondered how to make the sauce. It's great with napa because it doesn't get soggy as fast as lettuce. The only problem is that I want to keep eating it even after I'm not hungry any more. Read More
Rating: 5 stars
10/30/2011
Definitely a recipe I will make on a regular basis rotating ingredients with what is on hand. The only change from the recipe is that I would add some heat with red pepper in the dressing or tossing in a fresh hot pepper. It's good chopping practice too. Read More
Rating: 5 stars
10/30/2011
Delicious & easy to make! Wish my kids liked it more though:) Read More
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Rating: 5 stars
10/30/2011
Good recipe but in the future I will use more basil and less mint (or maybe no mint at all). I made it with more mint than basil and the mint somewhat overpowered the more delicate flavor elements. Read More
Rating: 5 stars
10/29/2011
Quite good. Don't shred Napa cabbage in your food processor with the shredding disk-it vaporizes it. I will use a box grater or knife next time. Really easy and nice flavor. Not as good without the peanuts. It might benefit from some serrano chiles or hot pepper flakes too. Read More