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Herb Noodle Salad (Bun)

Herb Noodle Salad (Bun)

Good with everything from beef to tofu. Prep and Cook Time: about 45 minutes.

Sunset MARCH 2007

  • Yield: Makes 4 servings


  • 1/2 pound rice vermicelli or mai fun
  • 1 cup each loosely packed fresh mint, basil, and cilantro leaves or sprigs
  • 1 piece (3 in.) cucumber, peeled, halved, seeded, and sliced into 1 1/2-in. matchsticks
  • 1 cup fresh mung bean sprouts, rinsed
  • 1 lime, cut in wedges
  • Your choice of toppings:
  • Grilled Beef with Lemon Grass and Garlic


1. Boil vermicelli according to package instructions. Drain, rinse with cool water, put in a bowl, and cover with a towel.

2. Set out herbs, cucumber, sprouts, and lime wedges on a platter. Set out cooked toppings on platters. Serve garnishes and dipping sauce in small bowls.

3. Before serving, check noodles; if gummy, rinse again and drain. Guests assemble their own salads: first noodles; then herbs (loosely torn), cucumber, and sprouts; then toppings; then garnishes and a drizzle of lime and/or dipping sauce.

Note: Nutritional analysis is per serving without topping.

Nutritional Information

Amount per serving
  • Calories: 220
  • Calories from fat: 4%
  • Protein: 6.1g
  • Fat: 1g
  • Saturated fat: 0.1g
  • Carbohydrate: 48g
  • Fiber: 5.2g
  • Sodium: 16mg
  • Cholesterol: 0.0mg

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Herb Noodle Salad (Bun) recipe