Fresh Vietnamese Bun Noodle Salad (Bun Tom) with juicy shrimp, rice vermicelli, crisp lettuce and fragrant herbs in a zesty lime-chili dressing. Healthy and ready in about 30 minutes.
I recently hosted a cooking class with friends from my church and served this salad. It’s an ideal summer dish—light, refreshing and easy to prepare. The dressing is bright and flavorful without being heavy. Everyone loved it; you’ll want to try it too.
Authentic Vietnamese Bun Noodle Salad (Bun Tom) — Fresh, Vibrant, Ready in 30 Minutes
If you want a light, satisfying Southeast Asian meal for warm evenings, this Vietnamese Bun Noodle Salad—also called Bun Tom—is a great choice. Delicate rice vermicelli pairs with crisp lettuce, aromatic herbs and succulent shrimp, all finished with a tangy lime and fish sauce dressing. It’s a classic Vietnamese combination that’s easy to recreate at home.
This recipe is healthy, naturally gluten-free, and highly adaptable. Bright herbs, crunchy vegetables and the tangy-sweet-spicy dressing give the salad a lively mix of textures and flavors. Whether you’re new to Vietnamese cuisine or already a fan, this straightforward version will quickly become a go-to summer meal.
Why You’ll Love This Salad
Bun salads balance fresh ingredients and bold flavors. Unlike heavy dishes, this salad highlights freshness: cool noodles, crisp lettuce and fragrant herbs like mint, basil and cilantro. The shrimp provide quick, lean protein, while the dressing—made from lime juice, fish sauce, garlic and chili—brings sweet, salty, sour and spicy notes in harmony. It’s great for meal prep, weeknight dinners or serving guests.
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
- 2 oz (56 g) fresh basil leaves
- 2 oz (56 g) fresh cilantro leaves
- 2 oz (56 g) fresh mint leaves
- 1 medium carrot, peeled and julienned
For the 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 (adjust to taste)
- 3 cloves garlic, peeled and minced
- 2 Thai red chilies, thinly sliced (adjust for spice)
Step-by-Step Instructions
- Cook the rice vermicelli. Bring a large pot of water to a boil and cook the vermicelli according to the package directions, about 5 minutes, until tender but still slightly firm. Drain and rinse under cold running water to stop cooking and remove excess starch. Let drain completely.
- Make the dressing. In a small bowl or jar combine lime juice, fish sauce, water and sugar; stir until the sugar dissolves. Add minced garlic and sliced chilies. Taste and adjust: more fish sauce for salt, more sugar for sweetness or extra chilies for heat. Let the dressing rest 5–10 minutes to meld the flavors.
- Prep the vegetables and herbs. Chop the lettuce into bite-sized pieces and julienne the carrot into thin matchsticks. Rinse and pat dry the basil, cilantro and mint. Fresh herbs are essential—they give the salad its characteristic aroma and brightness.
- Assemble the salad. Divide cooked vermicelli among serving bowls. Top with chopped lettuce and julienned carrot, then arrange the cooked shrimp over the vegetables. Scatter the basil, cilantro and mint evenly across each bowl. Add crushed roasted peanuts if desired for extra crunch.
- Dress and serve. Drizzle the dressing over each salad just before serving and toss lightly so the noodles and herbs are coated. Serve immediately for the best texture and flavor.
Optional garnishes: Crushed roasted peanuts, fried shallots or extra lime wedges.
Pro Tips
- Noodle technique: Rinse vermicelli under cold water to prevent a gummy texture and keep the salad cool.
- Use fresh herbs: The fresher the herbs, the better. If available, add Vietnamese coriander or perilla for more authentic flavor.
- Make-ahead: You can prepare the dressing and chop vegetables up to a day ahead. Cook noodles and assemble just before serving to preserve crispness.
- Protein swaps: Substitute shrimp with grilled pork (bun thit nuong), lemongrass chicken or tofu for a vegetarian option.
- Storage: Store components separately and keep the salad undressed in the refrigerator for up to 24 hours. Dress just before serving.
Frequently Asked Questions
Can I make this vegetarian? Yes. Omit the shrimp and add more vegetables such as cucumber, bean sprouts or pan-fried tofu for protein.
Can I use other proteins? Absolutely. Chicken, pork, beef or leftover cooked meat work well as alternatives.
How long does the dressing last? Stored in an airtight container in the refrigerator, the nuoc cham dressing keeps for up to one week. Stir before using.
Substitutes for Thai red chilies? Use jalapeño, serrano or red pepper flakes—adjust quantities to suit your preferred heat level.
Is this gluten-free? Yes, when you use a certified gluten-free fish sauce. Check labels if you need to avoid gluten.
Can I prepare ahead? Yes—prep all components ahead and assemble and dress just before serving to keep the herbs and lettuce crisp.
Nutritional Highlights
This Vietnamese Bun Noodle Salad is a light, nutrient-dense dish. It’s low in fat, provides lean protein from the shrimp and fiber from vegetables and herbs, and supplies vitamin C from lime and other micronutrients from fresh herbs. It fits well into gluten-free, dairy-free and lighter eating plans.
This recipe captures the essence of Vietnamese street food—balanced, fresh and bursting with flavor. Once you master this easy Bun Noodle Salad, you’ll likely make it repeatedly through the warmer months.
Whether you call it Bun Noodle Salad, Bun Tom or a Vietnamese rice noodle bowl, this dish proves that healthy eating can also be exciting and flavorful. Enjoy experimenting with your own variations.
Vietnamese Bun Rice Noodle Salad
Ingredients
For the Salad:
- 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
For the Dressing (Nuoc Cham):
- 6 tbsp fresh lime juice (about 3–4 limes)
- 2 tbsp fish sauce (adjust to taste)
- 6 tbsp water
- 4 tbsp sugar (adjust to taste)
- 3 cloves garlic, peeled and minced
- 2 Thai red chilies, sliced thinly (adjust for spice)
Instructions
Prepare the Rice Vermicelli
- Bring a large pot of water to a boil. Add the dried rice vermicelli and cook according to package instructions, about 5 minutes, until tender but still slightly firm. Drain and rinse under cold running water; set aside to drain completely.
Make the Zesty Dressing
- In a small bowl or jar combine lime juice, fish sauce, water and sugar; stir until the sugar dissolves. Add minced garlic and sliced chilies. Taste and adjust. Let rest 5–10 minutes for flavors to meld.
Prep the Fresh Vegetables and Herbs
- Chop the lettuce, julienne the carrot and wash and dry basil, cilantro and mint. Fresh herbs add the signature aroma.
Assemble the Salad
- Divide the vermicelli among bowls. Top with lettuce and carrot, arrange shrimp on top, and scatter herbs over each bowl. Add crushed peanuts if desired.
Dress and Serve
- Drizzle dressing over each salad just before serving and toss lightly so everything is evenly coated. Serve immediately.