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.


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  1. Killer Tomato 18 April 2013

    Lovely recipe! Makes me want to make it right away!

  2. Charmaine 18 April 2013 — Post Author

    go make!! it’s esp refreshing in hot weather, though I enjoy it all year round.

  3. charsiew 29 April 2013

    sounds delicious, will have to try it this week. thank you!

  4. Squirtle 24 August 2014

    I tried this recipe (sans the meat) and it turned out wonderfully; thank you!

    • Charmaine 25 August 2014 — Post Author

      yay! I haven’t made this in a while, thanks for the reminder, it’s so easy and soooo refreshing and yums indeed!

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