From Nguyen Thanh Mai's kitchen in Vietnam.

Originally published on Cookpad Vietnam as Bún trộn ngũ sắc, with US measurements.

Five-Color Noodle Salad (Bún trộn ngũ sắc)

Name: Five-Color Noodle Salad (Bún trộn ngũ sắc)
Ingredients: Eggs; Vietnamese pork sausage (chả lụa); Cucumber; Carrot; Mixed fresh herbs (such as cilantro, mint, and basil); Rice vermicelli noodles

Nguyen Thanh Mai @elisa_nguyen

Nha Trang

A delicious and budget-friendly dish to change up your family meals.

Nguyen Thanh Mai @elisa_nguyen

Nha Trang

A delicious and budget-friendly dish to change up your family meals.

Saved

Ingredients

Eggs
Vietnamese pork sausage (chả lụa)
Cucumber
Carrot
Mixed fresh herbs (such as cilantro, mint, and basil)
Rice vermicelli noodles

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Steps

1

Shred the carrot, then sauté with minced onion and garlic until just tender. Season with oyster sauce, salt, and bouillon powder.
2

Make a thin omelet with the eggs and slice into thin strips. Slice the cucumber and Vietnamese pork sausage into thin strips. Finely chop mango. Prepare 1 small bowl of garlic oil. Mix soy sauce with a little sugar and chili sauce to make a dressing.
3

Place the fresh herbs at the bottom of a bowl, add the rice vermicelli noodles, then top with carrot, egg, cucumber, and pork sausage. Drizzle with garlic oil and the soy sauce dressing. Toss well and enjoy!