Bún Chay Rice-Noodle Salad

Morgan Weeks
Bún Chay Rice-Noodle Salad

Chilled rice noodles piled with romaine, cucumber, carrots, mint, and scallions create a refreshing, herb-forward side that doubles as a light main. Its clean crunch balances the richer grilled proteins and welcomes any Asian-style dressing.

Serves: 6 | Prep/Cook: 15 min

Ingredients:

  • 8 oz rice noodles
  • 2 large carrots, julienned
  • 1 large cucumber, thinly sliced
  • 1 large head romaine, shredded
  • 4–5 green onions, thinly sliced
  • 1 packed cup fresh mint leaves

Preparation:

  1. Cook noodles per package; rinse under cold water; drain well.

  2. Pile noodles in a serving bowl; arrange carrots, cucumber, romaine, green onions, and mint on top. Toss at the table with nuoc cham, sesame-ginger vinaigrette, or leftover chicken glaze.

This recipe is part of the
Fire and Flavor Summer Menu

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