Vietnamese bún is a rice noodle dish that is typically served with grilled pork or fried egg rolls. To keep this light, cool, and refreshing, we've substituted shrimp poached in a chili-fish sauce, and added bean sprouts, sliced cucumber, toasted peanuts, and julienned carrots. But it's the herbs unique to Vietnamese cuisine that really set this dish apart. Tía tô (red perilla), is the purple leafy herb and kinh gioi, (lemon balm) is the green herb served with the mint. They're on the side for you to add as you like.
Fish sauce (Anchovy, Sea Salt)
Sambal sauce (chili, salt, distilled vinegar, potassium sorbate and sodium bisulfite as preservatives, xanthan gum)
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.