Bun

Tonight we had this take on the Vietnamese noodle salad, bun. Rather than the traditional vermicelli-style rice noodles (from which the salad takes its name), I used whole wheat angel hair pasta instead, plus lettuce, fennel, cucumber, quick-pickled daikon and carrot, mint, cilantro and peanuts. The salad was dressed with a vegan nuoc cham -- recipe from Kittee.