Bún or DIY Springroll-rollfeast IV, the leftovers

Maybe you have read my posts about DIY Springroll-rollfeast or Banh Trang. About making your own springroll feast. But maybe you haven't. So this post can be read as a post about the leftovers or as a new recipe.

So to get you into it, imagine you made a Banh Trang feast. Your friends left, the table is cleared and you're cleaning up. In the many plates or bowls filled with fillings you still find some leftovers. What to do with these leftovers, trowing them away seems like an option, but somehow you end up keeping them in the fridge.

 'Bo Bún', beef ricenoodles

Cooled rice noodles with a beef mince pancake
Mom's pickled veggies, fresh mints, cilantro and green onions

with Nouc Mam Cham

The next day you open the fridge and see the few small containers with the leftovers. What to do with these? Throw it away? You saved them already, but it isn't enough to make a big meal out of it, or is it? 

My mom taught me never to trow away food. So as long as I can remember, we would save every leftover, how big or small it was. We would spruce them up and have them for lunch or even breakfast. So we would do the same with the leftovers from the Banh Trang.

 Vegetable Bún

Cooled rice noodles with vegetables

Mai Pickled veggies, fried onions

with Nouc Mam Cham

There are two ways to deal with Banh Trang leftovers, you can roll again. Or you can use them for another Vietnamese meal, Bún. Bún is one of the Vietnamese names for thin rice noodles. So the main component is rice noodles, this can be a leftover or you can just make some new. Bún is a great dish, combining warm and cold, soft and crispy and full of flavors.

Shrimp Bún

Cooled rice noodles with garlic shrimp

Fresh bean sprouts and lettuce, a fried egg

with Nouc Mam Cham

The golden rules for the Bún
Combine warm and soft vegetables or meats
with crispy nuts, herbs and vegetables
on a bed of rice noodles,
drizzled with sauce.

Assembly is very easy. Put the rice noodles in a big bowl, add some warm vegetables, tofu, egg or meats, some crispy vegetables, pickled vegetables or herbs. Or other crispness like peanuts or fried onions. Now drizzle with a sauce, like Nouc Mam Cham (Vietnamese fishsauce) or Nouc Tuong Ngot (Hoisin-peanut sauce), chillisauce or hoisin sauce.

A great way of sprucing up your leftovers. This great almost noodle salad can be one of the best lunches or dinners you ever had. Light but full of taste and texture. So get your chopsticks into it and enjoy!

 'Bo Bún', beef ricenoodles

Cooled rice noodles with a beef mince pancake
Mom's pickled veggies, fresh mints, cilantro and green onions

with whole peanuts and Hoisin or Nouc Tuong Ngot