- 1. Bun tron thit nuong (Vietnamese noodle salad with grilled pork)
- 2. Bun tron tom thit (Vietnamese noodle salad with pork and shrimp)
- 3. Bun tron nem nuong (Vietnamese noodle salad with grilled pork and spring rolls)
- 4. Bun tron mam nem (Vietnamese noodle salad with fermented fish sauce)
- 5. Bun tron ga (Vietnamese noodle salad with chicken)
- 6. Bun tron chay (Vietnamese cold noodle salad with tofu)
- 7. Bun hen tron (Vietnamese clam noodle salad)
- 8. Bun oc tron (Vietnamese snail noodle salad)
- 9. Bun tron Nam Bo (Southern Vietnamese beef noodle salad)
Vietnamese noodle salad is a vibrant and refreshing delight that brings together a symphony of flavors and textures in every bite. Bursting with fresh herbs, crisp vegetables, and tender vermicelli rice noodles, it has become a beloved staple of Vietnamese cuisine. In this guide, we will introduce you to the wonderful world of Vietnamese noodle salad, where simplicity meets complexity, and every spoonful promises an explosion of flavors!
1. Bun tron thit nuong (Vietnamese noodle salad with grilled pork)
Ingredients:
- 10g of vermicelli
- 500g of pork
- Carrots, cucumbers, herbs, mung bean sprouts
- Lemongrass, shallots, garlic, peanuts, chili
- Oyster sauce, fish sauce, seasoning powder, pepper, honey, sugar, tamarind jam, cooking oil
Steps:
- Rinse the pork thoroughly with diluted saltwater to remove any odor. Then, pat the pork dry and cut it into thin slices.
- Julienne the carrots and cucumbers.
- Wash the herbs and mung bean sprouts, then drain the excess water.
- Finely chop the lemongrass, shallots, and garlic. Place the shallots and garlic in a cloth bag and squeeze out the juice.
- Remove the shells from the peanuts and crush them.
- Place the pork in a bowl. Add the lemongrass, shallot-garlic juice, 2 tablespoons of oyster sauce, 2 tablespoons of fish sauce, 1 tablespoon of seasoning powder, 1 tablespoon of pepper, 1 tablespoon of honey, and 1 tablespoon of sugar to marinate.
- Refrigerate the marinated meat for at least 2 hours.
- Grill the meat until both sides turn golden. While grilling, brush the leftover marinade on the meat to keep it from drying out.
- Make a sweet and sour fish sauce or a tamarind sauce.
- Sweet and sour sauce: Mix 2 tablespoons of sugar and 200ml of water in a saucepan. Bring it to a boil, add 1.5 tablespoons of fish sauce, 1 tablespoon of rice vinegar, finely chopped garlic, and chili. Mix well.
- Tamarind sauce: Put tamarind jam in a bowl of boiling water, mash it, and let it soak for 15 minutes. In a saucepan, heat 2 tablespoons of cooking oil and sauté the chopped garlic. Add the tamarind extract, sugar, fish sauce, chili, and water. Stir until the sugar dissolves.
- Boil a pot of water and blanch the vermicelli. Then, divide the vermicelli evenly into serving bowls.
- Cut the grilled meat into small pieces.
- Arrange the herbs, mung bean sprouts, carrots, cucumbers, fried shallots, and grilled meat on top of the vermicelli in a bowl.
- Pour the sauce in. Mix thoroughly and enjoy!
2. Bun tron tom thit (Vietnamese noodle salad with pork and shrimp)
Ingredients:
- 10g of vermicelli
- 200g of fresh shrimp
- 50g of roasted peanuts
- 3 bulbs of shallots
- 1 bulb of garlic
- 2 red chili peppers
- Fresh herbs
- Lime juice, fish sauce, sugar, ground black pepper, cooking oil
Steps:
- Rinse the dry vermicelli twice in water and cook it in boiling water for about 5 minutes. Drain and immerse the vermicelli in cold water. Once the vermicelli cools, drain it again.
- Peel and thinly slice the shallots. Heat 2 tablespoons of cooking oil in a pan, then sauté the shallots until they turn golden and crispy. Remove them from the pan and place them in a bowl.
- Peel and rinse the garlic and red chili peppers, then mince them.
- Rinse the fresh herbs and chop them.
- Rinse the shrimp once in water and peel them, removing their black veins.
- Heat 1 tablespoon of cooking oil in a pan, then stir-fry the shrimp over high heat until they turn red. Alternatively, you can boil or steam the shrimp until they are fully cooked.
- Mix 2 tablespoons of fish sauce, 2 tablespoons of sugar, 4 tablespoons of filtered water, 1 tablespoon of lime juice, minced garlic, and minced red chili peppers in a bowl.
- Add the vermicelli and shrimp to the bowl along with the prepared sauce. Add 2/3 of the sautéed shallots and gently mix everything together to let the vermicelli absorb the flavors.
- Take an appropriate amount of the mixed vermicelli salad onto a plate, then sprinkle with the remaining sautéed shallots, roasted peanuts, some of the chopped herbs, and ground black pepper.
3. Bun tron nem nuong (Vietnamese noodle salad with grilled pork and spring rolls)
Ingredients:
- 500g of vermicelli
- 500g of ground pork
- 200g of pork sausage
- 50g of pork fat
- 1 fresh lime
- 1 clove of garlic
- 1 cucumber
- 1 green mango
- Chili peppers
- Green peppercorns
- Crush roasted peanuts
- Lettuce, perilla leaves, bean sprouts, pickled carrots, pickled radishes
- Sugar, salt, fish sauce, cooking oil, scallion oil, ground black pepper
Steps:
- Boil water and cook the pork fat. Once it is cooked, slice it into small pieces and marinate with sugar for about 20 minutes.
- Mix premium fish sauce with water, minced garlic, and chopped chili peppers. Add lime juice and adjust the taste with sugar.
- Slice the cucumber into thin and small pieces. Do the same for the green mango. Finely chop the scallions and mix them with oil.
- Form the ground pork into sausage-like shapes and skewer them onto bamboo sticks. Grill the pork until it is cooked and slightly charred on the outside.
- Place the rice vermicelli, fresh vegetables, and grilled pork on a plate. Sprinkle crushed peanuts and scallion oil on top. Serve the dish with the fish sauce on the side.
4. Bun tron mam nem (Vietnamese noodle salad with fermented fish sauce)
Ingredients:
- 500g of vermicelli
- 1kg of pork belly
- 1/2 ripe pineapple
- 2 chili peppers
- 1 bulb of garlic
- 1 bottle of fermented fish sauce
- Salt and sugar
- Lettuce, fish mint leaves, coriander, basil, bean sprouts, cucumber, perilla leaves
Steps:
- Wash the pork belly and rub it with salt to remove the odor.
- Peel and remove the eyes of the pineapple. Rinse it and cut it into small slices, removing the core.
- Peel and mince the garlic.
- Remove the stems from the chili peppers and mince.
- Wash and cut the vegetables into bite-sized pieces.
- Boil the pork in 500ml of water seasoned with half a teaspoon of salt. Simmer until it becomes tender. Then, slice it thinly to your preference.
- Blend the prepared pineapple, minced garlic, and chili peppers. Add 2 tablespoons of white sugar and 250g of fermented fish sauce. Stir until the sugar is dissolved.
- Arrange the vermicelli in a bowl. Add the vegetables and sliced pork belly on top. Pour the fish sauce over everything, then mix and enjoy!
5. Bun tron ga (Vietnamese noodle salad with chicken)
Ingredients:
- 400g of chicken thigh
- 500g of vermicelli
- 1 cucumber
- 1 carrot
- 1 potato
- 100g of bean sprouts
- 2 tablespoons of minced garlic
- 4 pieces of purple shallots
- Lime leaves, mint leaves, and coriander
- 50g of roasted peanuts
- 50g of fried shallots
- 3 tablespoons of vinegar
- 1 tablespoon of sesame oil
- 2 tablespoons of chili sauce
- 7 tablespoons of soy sauce
- 1/4 tablespoon of fish sauce
- 400ml of cooking oil
- Salt and sugar
Steps:
- Boil the chicken thighs in water for 15 minutes, then shred them.
- Shred the carrot and cucumber, and cut the accompaniments.
- Fry the potato strands until golden and set them aside.
- Combine water, fish sauce, soy sauce, vinegar, sesame oil, chili sauce, and sugar to make the dressing.
- Arrange the vermicelli on a plate, then add the vegetables, bean sprouts, shredded chicken, and fried potato.
- Drizzle garlic oil and the dressing over the dish, then toss in roasted peanuts, fried shallots, and lime leaves.
- Mix everything together and enjoy this flavorful Vietnamese noodle salad.
>>> Read more: Vietnamese noodles: A symbol of the country’s rich and diverse cuisine
6. Bun tron chay (Vietnamese cold noodle salad with tofu)
Ingredients:
- 500g of vermicelli
- 200g of fresh bamboo shoots
- 4 pieces of tofu
- 200g of wonton wrappers
- 100g of abalone mushrooms
- 15g of oyster mushrooms
- 15g of dried shiitake mushrooms
- 15g of roasted sesame seeds and peanuts
- Lettuce and herbs
Steps:
- Rinse and finely chop the abalone and oyster mushrooms.
- Squeeze the water out of the tofu and crumble it.
- Mix everything together with a pinch of vegetarian seasoning, finely chopped purple shallot, and some pepper.
- Fill each wonton wrapper with the mixture and seal it close. Deep-fry the wontons until they are golden and crispy.
- Boil the fresh bamboo shoots twice with a little salt, then rinse and drain well.
- Soak the dried shiitake mushrooms until they are soft, then rinse them too.
- Sauté the purple shallots until fragrant, then add the soaked shiitake mushrooms and a pinch of vegetarian seasoning.
- Stir-fry for a while before adding the bamboo shoots.
- Season with soy sauce and the vegetarian seasoning, and continue stir-frying until the bamboo shoots are well-seasoned.
- Add pepper, herbs, and roasted sesame seeds for aroma.
- Pan-fry the tofu slices until golden.
- Rinse the fresh greens and prepare a dipping sauce with soy sauce, sugar, garlic, and chili.
- Arrange all the ingredients on a plate, starting with the fresh greens at the bottom. Mix everything well to enjoy.
7. Bun hen tron (Vietnamese clam noodle salad)
Ingredients:
- 1kg of vermicelli
- 1kg of baby clams
- Roasted peanuts
- Hue shrimp paste
- Pork rinds
- Dried shrimp crackers
- Cucumber, lettuce, sorrel, bean sprouts
- Ginger, garlic, lime, lemongrass, green onions, shallots, chili
- Fish sauce, salt, sugar, vinegar, cooking oil
Steps:
- Rinse and boil the clams with ginger and lemongrass. Remove the clam meat, season, and rinse again.
- Marinate the clam meat with fish sauce, seasoning powder, pepper, and chopped shallots for 10 minutes.
- Fry or roast the pork rinds and dried shrimp crackers. Rinse and cut the cucumber. Blanch the noodles and bean sprouts.
- Stir-fry the marinated clam meat with garlic, shallots, and shrimp paste.
- Complete the dish by placing the noodles in a bowl, adding the bean sprouts, herbs, stir-fried clam meat, and roasted peanuts. Pour the shrimp paste over everything and mix well.
- Enjoy this Vietnamese noodle salad with the pork rinds or dried shrimp crackers on the side.
8. Bun oc tron (Vietnamese snail noodle salad)
Ingredients:
- 400g of snails
- 1/4 bulb of shallots
- 1 cucumber
- 1/4 bunch of garlic chives
- 8ml of sesame oil
- 20g of white sesame seeds
- 50g of dried squid
- 50g of vermicelli
- 2 tablespoons of chili sauce
- 2 tablespoons of chili powder
- 30ml of soy sauce
- 13g of white sugar
- 45ml of rice vinegar
- 1 tablespoon of minced garlic
- 8ml of sugar syrup
Steps:
- Slice the shallots, garlic chives, and cucumber, and mix them with the dried squid in a bowl.
- Prepare the seasoning by combining chili sauce, chili powder, soy sauce, sugar, rice vinegar, tamarind water, minced garlic, and sugar syrup.
- Boil the snails until they are cooked, then put them in the bowl in the first step. Pour the seasoning over everything and add the sesame oil along with white sesame seeds on top.
- Serve the snails on top of the fresh vermicelli noodles, and enjoy the delightful blend of flavors and textures.
9. Bun tron Nam Bo (Southern Vietnamese beef noodle salad)
Ingredients:
- 500g of beef sirloin
- 1kg of vermicelli
- 100g of roasted peanuts
- 2 chili peppers
- 2 bulbs of garlic
- 3 stalks of lemongrass
- 7 bulbs of purple onions
- 1 lime
- Mint, perilla leaves, lettuce, cilantro, bean sprouts, cucumber
- Fish sauce, sugar, salt, cooking oil, seasoning powder, oyster sauce, sesame oil, ground black pepper
Steps:
- Marinate the thinly sliced beef with sesame oil, oyster sauce, seasoning powder, and ground black pepper for 30 minutes.
- Clean and prepare the fresh herbs, cutting them into small pieces.
- Blanch the bean sprouts for 1-2 minutes and cut the cucumber into thin strips.
- Sauté shallots until golden, then set aside.
- Sauté garlic and lemongrass, then add the beef and stir-fry until medium rare.
- Mix fish sauce, sugar, water, and lime juice to make the seasoning. Add garlic and chili.
- Serve vermicelli noodles with the fresh herbs, beef, peanuts, and shallots on top.
- Add the seasoning and mix well before enjoying your South Vietnam noodle salad.
Other than the above-mentioned variations of Vietnamese noodle salad, you can also try mi Quang, Ken noodles, bun dau mam tom, bun bo Hue noodles, etc.
To enjoy the truly authentic tastes of these noodle dishes, consider embarking on a Vietnam travel trip. You can visit Hanoi, Da Nang, Nha Trang, Phu Quoc, and Hoi An to immerse yourself in the delightful world of Vietnamese noodles, while also taking in the country’s beautiful landscapes, cultural sites, and vibrant cities.
While exploring these destinations, it is recommended that you explore Vinpearl Aquarium and VinKE, VinWonders Nam Hoi An, VinWonders Nha Trang, and VinWonders Phu Quoc. These entertainment complexes offer a fun-filled experience for visitors, with various indoor and outdoor activities, thrilling rides, and interactive exhibitions.
>>> Book tickets to VinKE & Vinpearl Aquarium, VinWonders Phu Quoc, Nha Trang, Nam Hoi An to enjoy endless fun!
Whether you are looking for a quick and nutritious meal after a long day or seeking to impress guests with an exotic dish, Vietnamese noodle salads are the perfect choice. These salads not only offer a healthy alternative but also allow you to experiment with various combinations of ingredients to suit your taste. With a few simple steps and a handful of fresh ingredients, you can create restaurant-worthy dishes right in the comfort of your own kitchen!
>>> Book voucher, combo, tour to Phu Quoc, Nha Trang, Hoi An for your adventure in Vietnam!