Vietnamese Recipes & Cuisines (Rice & Noodles)

Rice Vermicelli and Egg Recipe

(Bun Xao Trung)

Ingredients : Serves 4-5

50 g

1 teaspoon

2 cloves


1/4 teaspoon each




2 tablespoons

1 tablespoon

1 tablespoon

15 ml

Rice vermicelli

Black jack

Garlic, crushed

Spring onions, roughly chopped

Salt and freshly ground black pepper

Eggs, beaten

Iceberg lettuce, shredded

Cucumber, sliced

Pickled carrots or gherkins

Chopped fresh mint leaves

Chopped fresh coriander

Vegetable oil

Nuoc Mam sauce

Method :
  • To prepare the rice vermicelli, bring a large saucepan of salted water to the boil.

  • Add the rice vermicelli and boil, stirring constantly to separate the vermicelli, for about 3 minutes.

  • It should be tender but film to the bite. Drain in a colander and rinse under cold running water to stop the cooking. Set aside.

  • Make some black jack if you cannot find any in the supermarket. Heat 15 gm sugar in a wok until it darkens. Remove from the heat and carefully stir in 30 ml cold water.

  • Do this extremely carefully or you will finish up with burns on your hand. Save whatever is left over in refrigerator.

  • Combine the garlic, spring onions and black jack in a shallow dish and add salt and black pepper and the beaten eggs. Mix well and set aside to marinate for a few minutes.

  • Set out the lettuce, cucumber, pickled vegetables, mint and coriander into 4 individual bowls. Top each portion of vegetables with cooked vermicelli. Set aside.

  • Heat the oil in a wok and pour in the egg mixture. Flip it over once and let it cool for 1 -3 minutes in a dish. Cut into 8 pieces.

  • Put 2 pieces in each individual bowl and top each with 30 ml Nuoc Mam sauce.

  • The guests mix the contents of their bowls.

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