Healthy Vietnamese Vermicelli Noodles (Bun)

As I mentioned previously, I’ve been on a major bun kick. Here’s my first attempt making it myself for the first time and I tried to make it as healthy as possible. I already made various parts of the entree before this, so it didn’t take too long to throw together.

Mung bean vermicelli noodles
Organic lettuce (cut into long strips)
Organic mint leaves
Pickled Carrots & Daikon
Vegetarian Egg rolls, cut into bite size pieces
Nuoc Cham (Vietnamese dipping sauce)

…and mix! Yummy. I use vermicelli noodles made out of mung bean rather than the typical rice flour since it’s lower in glycemic index and it sounds like it’s a least a little more nutritious, although I’m sure it’s still processed.


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