Top 5 Popular Rice Vermicelli Dishes You Can Make

Maybe you have traveled to Vietnam and tried famous dishes (or at least heard of them) like pho. But Vietnam also has a huge world of rice vermicelli dishes (bun) that are fresh, filling, and very doable at home.

Below are 5 popular Vietnamese rice vermicelli dishes you can make.

If you are planning bulk orders of Vietnamese rice vermicelli (for restaurants, wholesale, or import) and want a supplier that says business buyers can cut total cost by about 17-25%, see the supplier section at the end. 

1. Bun cha (Hanoi grilled pork with vermicelli)

Where it comes from

• Bun cha is thought to have originated in Hanoi, Vietnam. 
• It was described in 1959 by Vietnamese food writer Vu Bang, and Hanoi’s first bun cha restaurant was on Gia Ngu Street in the Old Quarter. 

Typical ingredients

• Rice vermicelli, grilled pork, fresh herbs, and nuoc cham (fish-sauce dipping sauce/broth).
• Pickled vegetables are commonly served for balance (green papaya is classic; carrot/daikon can also work). 

How to make 

• Step 1: Make nuoc cham (fish sauce + sugar + water + vinegar or lime + garlic + chili). 
• Step 2: Marinate pork (many versions use patties and/or sliced pork), then grill until browned and smoky. 
• Step 3: Cook rice vermicelli; rinse and drain well. 
• Step 4: Serve with a big plate of herbs and greens. 
• Step 5: Eat by dipping noodles and pork into the nuoc cham.
  
  

2. Bun bo Hue (Hue spicy beef vermicelli soup)

Where it comes from

• This dish originates from Hue (Central Vietnam). 

Typical ingredients

• Rice vermicelli, lemongrass, beef, and fermented shrimp sauce (plus pork items in many bowls). 
• Compared to pho or bun rieu, the noodles are thicker and cylindrical. 

How to make 

• Step 1: Parboil and rinse bones/meat, then simmer to build the broth.
• Step 2: Add bruised lemongrass to perfume the broth.
• Step 3: Season the broth and add fermented shrimp paste carefully (adjust to taste). 
• Step 4: Make chili oil (many recipes use annatto/chili) and add for color and heat. 
• Step 5: Cook the vermicelli separately. 
• Step 6: Assemble bowls (noodles + meats), then ladle hot broth on top; serve with herbs and sides.
  
  

3. Bun rieu (crab and tomato vermicelli soup)

Where it comes from

• Bun rieu is a traditional Vietnamese soup made with clear stock and rice vermicelli. 

Typical ingredients

• Tomato, tofu, shrimp paste, meat, and rice vermicelli (common base). 
• “Rieu” commonly refers to the crab mixture that sets into soft pieces in the soup. 

How to make

• Step 1: Simmer a broth (many home versions use pork stock/bones). 
• Step 2: Saute tomatoes and add them to the broth for the sweet-tart base. 
• Step 3: Mix the rieu (crab mixture), then gently spoon into simmering broth so it sets. 
• Step 4: Add fried tofu near the end. 
• Step 5: Cook vermicelli separately; rinse and drain. 
• Step 6: Assemble bowls and finish with fresh herbs/greens; shrimp paste is often served as an optional add-in.
  
  

4. Bun thit nuong (Southern grilled pork vermicelli bowl)

Where it comes from

• Bun thit nuong is described as a cold rice vermicelli dish that originated from Southern Vietnam. 

Typical ingredients

• Rice vermicelli, grilled pork, fresh herbs, salad/vegetables, and nuoc cham. 
• Common toppings include roasted peanuts and Vietnamese pickled carrots; some versions add cha gio (spring rolls). 

How to make

• Step 1: Marinate pork (lemongrass-garlic style is common), then grill until browned and fragrant. 
• Step 2: Prep herbs and vegetables; make quick pickles if you like.
• Step 3: Mix nuoc cham (fish sauce + sugar + lime or vinegar + garlic + chili). 
• Step 4: Cook vermicelli; rinse with cool water and drain well.
• Step 5: Build the bowl (noodles + greens + grilled pork), then top with peanuts and pour nuoc cham over right before eating.
  
  

5. Bun dau mam tom (vermicelli with fried tofu and shrimp paste dip)

Where it comes from

• Bun dau mam tom is a Northern Vietnamese dish, and Vietnamese Wikipedia states it originated in Hanoi. 

Typical ingredients

• Fresh rice vermicelli, fried tofu, herbs, and mam tom (fermented shrimp paste) as the key dip. 

How to make 

• Step 1: Portion the vermicelli (many people serve it as bite-size bundles/blocks). 
• Step 2: Fry tofu until golden outside and soft inside. 
• Step 3: Prep herbs and simple vegetables (cucumber/lettuce are common). 
• Step 4: Mix the dip: mam tom + sugar + citrus (lime/calamansi) + chili; many people add a little hot oil to mellow it. 
• Step 5: Serve everything on one platter and dip each bite into the sauce.
  
  

Recommended Bulk Supplier for Vietnamese Rice Vermicelli: Green Star Vietnam

If you are buying for restaurants, wholesalers, distributors, or importers – and you want repeat volume, consistent specs, and long-term pricing – Green Star Vietnam presents itself as a supplier option for Vietnamese rice vermicelli. In its own guide for bulk sourcing, the company says buyers usually aim to cut costs by 17-25% and keep delivery within 20 days or less.

Green Star Vietnam rice vermicelli product informations

• Raw material: rice 
• Type: rice vermicelli, 1.2mm strand size 
• Net weight: 400g per pack 
• Specification: 400g/pack, 40 packs/carton 
• Certifications: HACCP, ISO,FDA, Halal

Get free samples and timeline now!

• Sample delivery: usually 7-10 days 
• Bulk lead time: typically within ~20 days, depending on location 

Contact

• Website: greenstarvietnam.com 
• Phone/Hotline (Zalo/WhatsApp): +84 933 898 896 
• Email: ketoangreenstar2023@gmail.com 
• Address: 4th Floor, Viet Tower Building, No. 1 Thai Ha Street, Trung Liet Ward, Dong Da District, Hanoi, Vietnam