Matt Storch's Bun Thit Nuong Cold Noodle Salad Recipe

Stephanie Webster

Chef Matt Storch will be at The Westport Farmers' Market June 22nd serving up this delicious Vietnamese dish, Bun Thit Nuong Cold Noodle Salad. This is an amazing delicious cold refreshing dish for a hot summer day. If you can't make it to the market, you can enjoy this great recipe at home be following the directions below. 

Bun Thit Nuong Cold Noodle Salad

You begin by cooking Rice noodles in boiling water after they have been soaked for 30 minutes.

When they are cooked all the way through the noodles will be strained and then washed two times in cold and then room temp water

Nuoc Mam Dressing (Vinegar, Sugar, Fish Sauce, Carrot, Sambal, garlic)

2.5 parts Water

1.5 parts Sugar

1 part Vinegar

1 part Fish Sauce

to taste….Carrot, Sambal, Garlic

Toss the noodles in nuoc mam and throw in a salad bowl

Cover the noodles with herbs and cut vegetables

Mint, Thai basil, cilantro, napa cabbage, watercress, red onion, bean sprouts, carrot etc… 

Add your favorite grilled protein to the bowl (skewers of lemongrass chicken, shrimp or caramel marinated beef)

My mother in laws favorite is to add cut up fried egg rolls on top as well!


[Photo courtesy of simplecomfortfood ]