Vietnamese Bún Bowls


This dish, one of our favorite things to order at Vietnamese restaurants, has become a summer staple for us. We keep semi-fresh rice noodles around (they’re sold in the refrigerated section of Asian supermarkets but are in a vacuum sealed plastic package--they last a long time in the fridge), and we make double batches of the dressing so we have it on hand. 


This recipe is easily scaled up and down. Just figure on 4 to 6 ounces of protein, 3 ounces of dried rice noodles (slightly more if they are “fresh”), and a heaping cup of vegetables per person. Bún is also great dish for meal prepping, as the noodles hold up well over time.


Vietnamese Bún 


4 servings


Combine in a medium bowl:

1 large onion, grated

¼ cup Shaoxing wine (or beer)

¼ cup unseasoned rice vinegar

¼ cup fish sauce

¼ cup sugar

1 tablespoon black pepper

(1 tablespoon minced lemongrass)

(¼ teaspoon fried chili paste or ½ teaspoon chili oil)

Add to the marinade, turning to coat:

1 to 1½ pounds chicken, pork, beef, or shrimp, or a combination

Marinate the meat for 30 minutes (for shrimp) or up to 8 hours (for chicken, pork, or beef).

For the dressing, whisk together in a bowl until the sugar (if using) has dissolved:

½ cup fish sauce

½ cup water

⅓ cup sugar or mirin

¼ cup white vinegar or unseasoned rice vinegar

1 serrano or Thai chile, thinly sliced

2 garlic cloves, minced

Set aside. Soak in warm water for 30 minutes or until tender:

12 ounces dried, thin rice noodles (for fresh rice noodles, use 1 pound and blanch them briefly)

Drain in a colander, rinse with cold water, drain again thoroughly, and divide between 4 bowls. Prepare a hot grill fire. Remove the meat from the marinade, allowing the excess to drip off. Grill the meat until cooked through and charred. Thinly slice pork, beef, or chicken.

Divide among the bowls:

1 small head leaf lettuce or ½ head Romaine, torn or shredded, or 2 cups shredded napa cabbage

1 large cucumber, peeled, seeded, and sliced

1 large carrot, peeled and julienned

About 4 ounces red radishes, sliced, or daikon, peeled and julienned

4 green onions, thinly sliced

Divide the meat among the bowls. Serve with the seasoned fish sauce to spoon over the bowls and any of the following garnishes:

Lime wedges

Mung bean or radish sprouts

Assorted herbs, such as cilantro, rau ram, sawtooth coriander (culantro), mint, purple or green shiso (perilla), or basil

Chili garlic paste or sriracha

Chopped peanuts

Fried onions or shallots


A New Generation of JOY


In the nearly ninety years since Irma Rombauer self-published the first Joy of Cooking, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. They developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.


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