Bun thit – cold Vietnamese vermicelli noodles

bun thit

Like most people who love eating, I also love reading about eating. And sometimes, a particular chapter from a book or an article would trigger a very specific craving, one that begs to be scratched. So when I came across this article last year about bun thit – cold Vietnamese rice noodles – it became the immediate trigger for more research into this healthy and delicious recipe that can be easily adapted to whatever meat, seafood or veggie option you happen to have in your fridge.

When I made bun thit for the first time, I was delighted at how deliciously flavourful it turned out, and how simple it was to make. I should add that typically, my only gripe about bun thit is that it’s too heavily garlicky, so I left out garlic completely in my adapted recipe below.

The time consuming part of making bun thit is really in the prior preparation of the ingredients, as there is no actual cooking involved apart from your topping of choice and the cooking of the noodles. The sauce can also be made ahead of time and fridged.

Lightly stir-fried minced pork is my favoured topping, and I’ve also had it with lemongrass shrimp. It’s also delicious just on its own. The crunch of fresh sprouts, cucumbers, chopped nuts, mint and basil somehow beautifully come together into a medley of refreshing tastiness that is just addictive.

This is a single (large) bowl meal – I often prepare the ingredients (including the  vermicelli noodles) ahead of time and stash them in the fridge. When it’s time to eat, I cook up my preferred topping and just throw everything together into the largest bowls I can find for J and I, and we gobble up everything up together with our favourite TV program. I hope you enjoy it as much as I do.



About Charmaine Toh

Charmaine considers gluttony the most beautiful sin, and enjoys exemplifying it as she goes about her daily activities. Luckily for her, she currently lives in Hong Kong, the purported greatest city in Asia for everything to do with food (it’s a close fight with Singapore, where she was born and bred). These days she can be found (over)eating, thinking of what and where to eat next, and attempting various recipes in her kitchen.