Name: Vietnamese Bun Rice Noodle Salad
Prep time: 30 min
Ingredients: 12 oz dried rice vermicelli; 1 small head green lettuce (chopped); 1 lb medium prawns or shrimp, cooked and peeled; 2 oz fresh basil leaves; 2 oz fresh cilantro leaves; 2 oz fresh mint leaves; 1 medium carrot (peeled and julienned); 6 tbsp fresh lime juice (about 3-4 limes); 2 tbsp fish sauce (adjust to taste); 6 tbsp water; 4 tbsp sugar; 3 cloves garlic (peeled and minced); 2 Thai red chilies (sliced thinly (adjust for spice level))

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Fresh Vietnamese Bun Noodle Salad (Bun Tom) with juicy shrimp, rice vermicelli, crisp lettuce & fragrant herbs in a zesty lime-chili dressing. Healthy & ready in 30 mins!

I just had a cooking class at our house with some of the ladies in our church, and this was what I made for them all. I thought it was a great dish to make for the summer. It came out great, and everyone loved it. It was easy to make and put together, and it’s so refreshing – that dressing was so tasty and light at the same time. You need to try this!

Authentic Vietnamese Bun Noodle Salad Recipe (Bun Tom) – Fresh, Vibrant, and Ready in 30 Minutes

If you’re craving a light yet satisfying Southeast Asian dish that’s perfect for warm evenings, look no further than this classic Vietnamese Bun Noodle Salad. Also known as Bun Tom, this refreshing rice noodle bowl combines delicate vermicelli, crisp vegetables, fragrant herbs, and succulent shrimp, all drizzled with a zesty lime-fish sauce dressing. It’s a staple in Vietnamese cuisine that delivers restaurant-quality flavor at home.

This Vietnamese bun noodle salad recipe is healthy, gluten-free, and customizable. The bright herbs, crunchy carrots, and tangy dressing create an explosion of textures and flavors in every bite. Whether you’re new to Vietnamese cooking or a seasoned fan, this easy version using simple ingredients will become your go-to summer meal.

Why You’ll Love This Vietnamese Bun Noodle Salad

Vietnamese bun salads are famous for their balance of fresh ingredients and bold flavors. Unlike heavy stir-fries, this dish highlights freshness: cool noodles, crisp lettuce, and aromatic herbs like mint, basil, and cilantro transport you straight to the streets of Hanoi or Ho Chi Minh City.

The protein here comes from tender cooked shrimp, making it quick to assemble. The dressing – a harmonious blend of lime juice, fish sauce, garlic, and chili – is the soul of the dish. It’s sweet, salty, sour, and spicy all at once. Perfect for meal prep, weeknight dinners, or impressing guests, this salad is naturally light yet filling.
Ingredients

Ingredients for Vietnamese Bun Noodle Salad

For the Salad:

12 oz (170 g) dried rice vermicelli
1 small head green lettuce, chopped
1 lb (455 g) medium prawns or shrimp, cooked and peeled
1 oz (28 g) fresh basil leaves, or as needed
1 oz (28 g) fresh cilantro leaves, or as needed
1 oz (28 g) fresh mint leaves, or as needed
1 medium carrot, peeled and julienned

For the Salad Dressing (Nuoc Cham-style):

6 tbsp fresh lime juice (about 3-4 limes)
2 tbsp fish sauce (adjust to taste)
6 tbsp water
4 tbsp sugar
3 cloves garlic, peeled and minced
2 Thai red chilies, sliced thinly (adjust for spice level)

Step-by-Step Instructions

Prepare the Rice Vermicelli. Bring a large pot of water to a boil. Add the 6 oz dried rice vermicelli and cook according to package instructions, usually 3-5 minutes until tender but still slightly firm. Drain immediately and rinse under cold running water to stop the cooking process and remove excess starch. This keeps the noodles from sticking and maintains their delightful chew. Set aside to drain completely.
Make the Zesty Dressing. In a small bowl or jar, combine 6 tbsp lime juice, 2 tbsp fish sauce, 6 tbsp water, and 4 tbsp sugar. Stir until the sugar fully dissolves. Add the minced garlic and sliced Thai red chilies. Taste and adjust – add more fish sauce for saltiness, sugar for sweetness, or chilies for heat. Let the dressing sit for 5-10 minutes so the flavors meld beautifully. This versatile nuoc cham dressing is a must-have in Vietnamese cooking.
Prep the Fresh Vegetables and Herbs. While the noodles cool, chop the small head of green lettuce into bite-sized pieces. Julienne the carrot into thin matchsticks for maximum crunch. Gently wash and pat dry 1 oz each of basil, cilantro, and mint leaves. Vietnamese salads celebrate herbs, so don’t skimp – they provide the signature aromatic punch.
Assemble the Bun Noodle Salad. Divide the cooked vermicelli among four serving bowls. Layer the chopped lettuce and julienned carrot on top. Arrange the cooked and peeled shrimp neatly over the vegetables. Scatter generous handfuls of the fresh basil, cilantro, and mint leaves across each bowl.
Dress and Serve: Drizzle the prepared dressing generously over each salad just before serving. Toss lightly to combine all the elements so every noodle strand gets coated in that irresistible tangy-sweet sauce. Serve immediately for the best texture and flavor.

Optional Garnishes (if you have them on hand): Crushed roasted peanuts, fried shallots, or extra lime wedges for squeezing.

Pro Tips

Noodle Technique: Rinsing the vermicelli in cold water is crucial. It prevents a gummy texture and keeps the salad refreshingly cool.
Herb Freshness: Use the freshest herbs possible. If you can find Vietnamese coriander (rau răm) or perilla, add them for an even more authentic profile.
Spice Level: Thai chilies pack heat. For a milder version, remove the seeds or use just one chili.
Make-Ahead: Prepare the dressing and chop vegetables up to a day in advance. Cook noodles and assemble right before eating to maintain crispness.
Protein Variations: While this recipe uses shrimp, you can easily swap them vfor grilled pork (bun thit nuong), lemongrass chicken, or tofu for a vegetarian twist.
Storage: This salad is best enjoyed fresh. Leftovers can be refrigerated without dressing for up to 24 hours.
Whether you call it Bun Noodle Salad, Bun Tom, or Vietnamese Rice Noodle Bowl, this dish proves that healthy eating can be exciting and full of flavor. Give it a try and tag your creation – I’d love to see how you customize it!

Whether you call it Bun Noodle Salad, Bun Tom, or Vietnamese Rice Noodle Bowl, this dish proves that healthy eating can be exciting and full of flavor. Give it a try and tag your creation – I’d love to see how you customize it!