Embark on a culinary journey with Bun thit nuong, a delectable Vietnamese dish celebrated for its harmonious blend of fresh vegetables, succulent proteins, and rice noodles.
What makes this experience truly exciting is the ability to tailor it to your taste and to choose between chicken, beef, or prawns to create a versatile and mouthwatering meal!
Background and Origins:
Originating from the vibrant streets of Ho Chi Minh City, Bun thit nuong has become a beloved street food classic. The dish’s adaptability shines as it welcomes a variety of proteins, allowing you to tailor it to your preferences.
Flavors, Textures, and Overall Taste Profile:
Whether you opt for succulent chicken, savory beef, or flavorful prawns, Bun thit nuong maintains its signature balance of textures and tastes. The combination of fresh vegetables, chewy rice noodles, and a nuanced nuoc mam dressing creates a symphony of flavors that is both refreshing and satisfying.
Tips and Techniques:
- Choosing Your Protein:
- Chicken: Opt for boneless, skinless chicken thighs for a more tender and flavorful result.
- Beef: Use thinly sliced sirloin or flank steak for that authentic Bun thit nuong Bo experience.
- Prawns: For seafood enthusiasts, handpick fresh prawns (my favorite!)
- Prepping Fresh Ingredients:
- Ensure your vegetables are crisp and vibrant. Fresh bean sprouts, thinly sliced cucumber, and aromatic herbs like mint and cilantro add a refreshing crunch and herbal notes to the dish.
- Assembling with Care:
- Arrange the ingredients thoughtfully on a plate or in a bowl. Place the cooked protein on a bed of rice noodles, surrounded by a vibrant array of vegetables. This enhances the visual appeal and ensures that each bite is a delightful mix of textures.
- For the sauce:
You can either buy a ready-made dipping sauce or do it yourself with only 3 ingredients:
Sweet Nuoc Mam Dipping Sauce:
Ingredients:
- 3 tablespoons nuoc mam (fish sauce)
- 4 tablespoons water
- 2 tablespoons sugar
Instructions:
- In a bowl, combine nuoc mam (fish sauce) with water, stirring well to mix.
- Add sugar to the mixture and continue stirring until the sugar is completely dissolved.
- Taste the sauce and adjust the sweetness if necessary. You can add more sugar if you prefer a sweeter flavor.
Here’s what I used for my recipe:
Bun thit nuong
Ingredients Â
- 200 g Rice vermicelli noodles
- 4 Chicken thighs boneless
- 2 tbsp Soy sauce
- 1 cup Bean sprouts
- 1 Carrot shredded
- 1/2 Cucumber sliced
- 1/2 cup Fresh mint leaves
- 1 cup Lettuce leaves
- 1 cup Crushed peanuts
- 1 cup Fried onion flakes
- 4 Spring rolls (2 per person)
- 6 tbsp Spring Rolls sauce (recipe available above)
InstructionsÂ
- Rinse and cut the carrots into thin, matchstick-sized strips, and thinly slice the cucumbers.Wash and get ready the bean sprouts, fresh mint leaves, and salad leaves.
- Marinate the chicken thighs in soy sauce, ensuring they are well-coated. In a pan over medium heat, pan-fry the chicken thighs until golden brown and cooked through, about 4 minutes on each side. Set aside to cool slightly, then slice into thin strips.
- Cook the rice vermicelli noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- In individual serving bowls, place a handful of cooked rice vermicelli noodles.Top the noodles with sliced pan-fried chicken thighs.Arrange the shredded carrots, bean sprouts, sliced cucumbers, fresh mint leaves, and salad leaves around the chicken.
- Drizzle the prepared sauce generously over each bowl.Sprinkle crushed peanuts and fried onion flakes on top for added flavor and texture.Serve with spring rolls on the top.Enjoy!