Rice Noodles with Fresh Herbs Recipe

Bun is the word used to describe the thin, wiry noodles known as rice sticks or rice vermicelli. However, when the Vietnamese talk about a dish called bun, they are usually referring to this recipe, which could be described as a noodle salad - simply tossed with crunchy salad vegetables, fresh herbs and sharp flavorings. Bun can be served as a light snack on its own, or with stir-fried seafood or chicken as a more complete meal.

Making authentic Hanoi bun - in the street stalls and cafes of Hanoi, different types of mint, ginger leaves, oregano and thyme provide the herb bedding for this dish, giving it a really distinctive, fragrant flavor.

Ingredients : Serves 4

Half

225 g

4-6

115 g

1 bunch

1/2

Small cucumber

Dried rice sticks (vermicelli)

Lettuce leaves, shredded

Bean sprouts

Mixed basil, coriander (cilantro), mint and oregano, stalks removed, leaves shredded

Lime, squeezed and juiced

Nuoc mam or nuoc cham, to drizzle

• Peel the cucumber, cut it in half lengthways, remove the seeds, and cut into matchsticks.

• Add the rice sticks to a pan of boiling water, loosening them gently, and cook for 3-4 minutes, or until white and al-dente.

• Drain, rinse under cold water, and drain again.

• In a bowl, toss the shredded lettuce, bean sprouts, cucumber and herbs together. Add the noodles and lime juice and toss together.

• Drizzle with a little nuoc mam or nuoc cham for seasoning, and serve immediately.