I’ve had Vietnamese bun round rice noodles on my mind lately. The dried ones are what I mostly buy and stock up on in my house. But when fresh ones are around, they can be incredible. Bun noodles are used in rice noodle bowls, noodle soups, and to wrap up in lettuce with grilled or fried morsels; read more in the bun rice noodle primer.
I didn’t think about making my own bun until Binh asked me about it on Twitter. Then Seattle and chef/restaurateur Eric Banh expressed how much he loves to serve fresh bun rice noodles at his restaurants. While perusing Charles Phan’s new cookbook, Vietnamese Home Cooking, I came across a bun rice noodle recipe (called “rice noodles” on page 172).
It was karmic right? I had to try making my own. First off, know that making fresh noodles is basically a thing that most Viet people leave to the professionals. Just like in Italy, you can go to a local pasta shop, in Asia, there are fresh noodle vendors. In the US, fresh rice noodles are sold at many Chinese and Southeast Asian markets. Bun rice noodles are particular to Viet enclaves. In his recipe introduction, Phan admitted that few people make bun at home but encouraged cooks to try since it’s a fun project.
In the span of about a week, I tackled Phan’s fresh rice noodle recipe three (3) times with mixed results. However, I wanted to report to you on how to make bun rice noodles, and if you’re game, give it a whirl and report back on your outcomes and insights. Together we can come up with a workable recipe.