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Vietnamese Bun with Nuoc Cham

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For the Bun
2 c. shredded carrots
1 c. cooked chicken or pork sliced (leftovers work! We used our leftover Soy Lime Skillet Chicken)
1 c. bean sprouts (optional)
½ c. chopped fresh cilantro or Thai basil or mint
¼ c. chopped peanuts (optional)
½ Tbsp. Kikkoman® Sesame Oil
20 slices of cucumber
4 spring rolls (heated according to package directions)
1 8oz. package rice noodles

For the Nuoc Cham
½ c. warm water
⅛ c. shredded carrots
4 Tbsp. lime juice
2 Tbsp. Sugar
1 Tbsp fish sauce
1 tsp. Kikkoman® Sriracha Hot Chili Sauce
1 garlic clove, crushed


Heat spring rolls according to directions on the package. While spring rolls are heating, prepare the Nuoc Cham by combining all ingredients together and stirring well. Make sure to add the Sriracha ½ tsp at a time to test for desired spiciness. Cook rice noodles according to directions on the package, drain, and toss with ½ Tbsp. sesame oil to keep from sticking


In each bowl, place:

•    ¼ of the rice noodles
•    5 slices of cucumber
•    ¼ of the remaining carrots
•    1 spring roll, sliced
•    ¼ c. of either chicken or pork
•    ¼ c. bean sprouts (optional)
•    ⅛ c. cilantro or basil or mint
•    Top with chopped peanuts

Serve with a small bowl of the Nuoc Cham on the side so each person can pour their desired amount on their Bun.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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