Rice Vermicelli: Bun Thit

• 8 ounces dried rice vermicelli or 1 pound fresh bun
• 8 romaine lettuce leaves, ribs removed, julienned
• 2 carrots, peeled and julienned
• 1/2 cucumber, peeled, seeded, and thinly sliced into crescents
• 12 large mint leaves, julienned
• Nuoc Cham, as needed, recipe follows
• Fish Dipping Sauce: Nuoc Cham
• 5 tablespoons sugar
• 3 tablespoons water
• 1/3 cup fish sauce
• 1/2 cup lime or lemon juice
• 1 large clove garlic, minced
• 1 or more bird's eye or Thai chiles, seeded and minced
• 1 shallot, peeled, thinly sliced, and rinsed (optional)

1. If using dried rice vermicelli, place it in a bowl and cover with lukewarm water.
2. Let stand until pliable, about 20 minutes.
3. Bring a pot of hot water to a boil.
4. Drain and divide the rice vermicelli into 4 equal portions.
5. Place 1 portion at a time in a sieve and lower it into the boiling water.
6. Untangle the noodles with chopsticks and boil until tender but firm, about 3 seconds.
7. Remove, drain, and place in a large bowl.
8. Repeat this step until you have 4 individual servings.
9. If using fresh bun, there is no need to boil them.
10. Divide the noodles among 4 bowls.
11. Scatter some lettuce, carrot, cucumber, and mint over each bowl.
12. Drizzle with nuoc cham and toss well.
13. Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved.
14. Add the garlic, chile, and shallot, and let stand for 30 minutes before serving.
15. Yield: 2 cups Preparation Time: 5 minutes Cooking Time: 5 minutes Non-Active Cooking Time: 30 minutes

rice vermicelli, carrots, cucumber, mint, dipping sauce, sugar, water, fish sauce, lime, clove garlic, chiles, shallot

Taken from www.foodnetwork.com/recipes/rice-vermicelli-bun-thit-recipe.html (may not work)