Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Bún with Crispy Fried Beans and Vegetarian Fish Sauce
This is a light and flavorful Vietnamese noodle bowl featuring soft rice vermicelli noodles topped with crispy fried beans and dressed with a savory vegetarian fish sauce. The combination of textures and the aromatic sauce creates an authentic Vietnamese dining experience that is both satisfying and refreshing.
25 min
Easy
4 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet3/10
Salty7/10
Sour4/10
Umami6/10
Spicy2/10
🥄 Texture
Tender, slippery rice vermicelli contrasts with the crunchy, slightly chewy fried beans for a pronounced textural interplay. Fresh herbs and thinly sliced green onions add light crispness while the dressing lightly slicks the noodles for a cohesive mouthfeel.
👃 Aroma
Pronounced garlicky and savory notes from the vegetarian fish sauce with a background of fermented/umami aroma. Bright citrus from lime and fresh herb scents (mint and cilantro) lift the dish and add a clean, fresh top note.
🍷 Pairs Well With
A chilled, lightly floral jasmine tea or a crisp, slightly off-dry Riesling; alternatively a cold Vietnamese lager or lime soda to cut through the saltiness and refresh the palate.
🥗 Side Dishes
Vietnamese pickled carrots and daikon (đồ chua), fresh herb and lettuce platter for wrapping, or vegetarian spring rolls; crushed peanuts or a small cucumber salad make good complementary sides.
Ingredients(10 items)
- 12 cups bún (Vietnamese rice vermicelli noodles)
- 21.5 cups đậu rán (fried beans, pre-cooked)
- 34 tablespoons nước mắm chay (vegetarian fish sauce)
- 42 cups water (for cooking noodles)
- 51 tablespoon sugar
- 62 cloves garlic (minced)
- 71 tablespoon lime juice
- 81 teaspoon chili flakes (optional)
- 92 green onions (sliced thin)
- 10Fresh herbs such as mint and cilantro (1/4 cup combined, chopped)
Nutrition Information(per serving)
285
Calories
12.3g
Protein
42.1g
Carbs
8.5g
Fat
Instructions
- 1
Bring 2 cups of water to a boil in a large pot over high heat.
- 2
Add the bún (rice vermicelli noodles) to the boiling water and cook for 3-4 minutes until tender but still slightly firm. Stir occasionally to prevent sticking.
- 3
Drain the cooked noodles thoroughly in a colander and rinse with cold water to stop the cooking process. Set aside.
- 4
In a small bowl, prepare the dressing by combining 4 tablespoons of nước mắm chay (vegetarian fish sauce), 1 tablespoon of sugar, minced garlic, 1 tablespoon of lime juice, and 2-3 tablespoons of water. Stir well until the sugar dissolves completely. Taste and adjust seasoning as needed.
- 5
Gently warm the đậu rán (fried beans) in a separate pan over medium heat for 1-2 minutes, or serve at room temperature if preferred.
- 6
Divide the cooked bún noodles evenly among serving bowls.
- 7
Top each bowl with a generous portion of the warm đậu rán (fried beans).
- 8
Pour the prepared vegetarian fish sauce dressing evenly over each bowl.
- 9
Garnish with sliced green onions, fresh mint, and cilantro.
- 10
Add a sprinkle of chili flakes if desired for extra heat.
- 11
Toss gently before eating to distribute the sauce and toppings evenly throughout the noodles.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!