Ingredients

Check off ingredients as you go

For 6-8 servings

• 500g (1 lb) rice vermicelli (or mung bean noodles)
• 6 lettuce or iceberg leaves, thinly sliced
• 2 cucumbers, cut into sticks or thin rounds
• 2 carrots, grated or cut into thin sticks
• 1 can fresh bean sprouts

For the sweet and sour bo bun sauce (adjust to taste)

• 3 garlic cloves, finely minced
• 2 small ladles soy sauce (or half ponzu sauce)
• 1 ladle lime juice (or lemon if needed)
• 1/2 ladle rice vinegar
• 2 tbsp brown sugar
• 2 to 3 ladles water (to taste)
• 2 tbsp neutral oil (optional)
• 1 chili pepper, minced (optional)
• 6 sprigs fresh mint
• 4 sprigs fresh cilantro
• 6 tbsp fried onions (optional)
• 6 tbsp roasted peanuts (1 per person)

If you change the number of serving, consider adjusting cooking times!

Preparing the bo bun toppings

1. Rehydrate the vermicelli according to package directions in boiling water, uncovered. Rinse under cold water to stop cooking and drain (you can add 2 tbsp neutral oil if you’re worried about sticking). Set aside.

2. Remove leaves, wash and dry fresh herbs. Strip and chop herbs (mint, cilantro). Slice lettuce into strips.

3. Wash and cut cucumbers, carrots, and bean sprouts.

Seasoning the bo bun

I make a sweet and sour sauce quite similar to my spring roll sauce, light and perfectly fragrant.

4. In a bowl, mix all sauce ingredients for seasoning. I serve it on the side so everyone can add as much as they like.

Assembling the bo buns

5. In each bowl, place a bit of sliced lettuce, rice vermicelli, add a small handful of cucumber slices, grated carrots, bean sprouts, and chopped herbs. Sprinkle with peanuts. Serve with sauce on the side so everyone can adjust to taste.

A nice touch: serve with 2 spring rolls per person.