Bun

One of my favorite meals EVER is Vietnamese noodle salad, bún or bun (and it's twin sibling: spring rolls). A bed of lettuce is put down, followed by fresh herbs, sweet or crunchy vegetables (carrot, daikon, cucumbers, bean sprouts) and meat, or in our case tofu or gluten. By now we've got the hang of prepping it in record time and can get extra fancy with the toppings.

Bun is often the reason we sit on the couch 30 minutes later, moaning in agony, our stomachs ready to burst because we could not stop eating until the entire plate was clean. I don't care. I love bun.

We use a base of lettuce (any kind, any amount...but we use a plateful), topped with rice vermicelli noodles, a hearty handful of shredded carrot and herbs (usually basil and mint, although I also like cilantro). Then it's a free for all, based on whats in the pantry or fridge--cucumbers, tofu, gluten, scallions, sesame seeds, radishes, daikon, arugula, etc. Here we have baked tofu, carrot, sesame seeds, basil and cilantro. Traditionally it would be dressed with fish sauce, but we used hoisin and a lime vinaigrette.

Ugh, I could eat this every day.......YUM!!!!!