Bun – Vietnamese Noodles with Fresh Herbs

Bun – Vietnamese Noodles with Fresh Herbs

Serves eight

1 small cucumber, julienned

1 carrot, julienned

16 oz dried rice sticks (vermicelli)

1 bunch red leaf lettuce (or combination of mixed greens), shredded

½ c mung bean sprouts

1 bunch each of basil, cilantro, mint and oregano leaves, shredded

Juice of one lime

Fish sauce

Other additions:

Grilled pork or beef slices

Vietnamese fried spring rolls

Remove seeds from cucumber and julienne. Julienne carrot. Cook rice sticks in a pan of boiling water for3-4 minutes. Drain and rinse under cold water and drain again.

Pile noodles in a serving bowl with remaining ingredients. Add fish sauce to taste.

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