I was excited to see the recipe for Steak Bun in Eating Well magazine. I had this in a Vietnamese restaurant a few times, and really enjoyed it, so I was happy to have a chance to make it myself.
Unfortunately, this entailed a whole bunch of chopping and cutting. Radishes had to be sliced, as did carrot, Napa cabbage, and mint and basil. I couldn’t stand fish sauce the first time I tried cooking with it, so I used soy sauce in this recipe instead.
I enjoyed this okay. I’m not sure if it’s the same as what I’ve had when I’ve gone to restaurants since I haven’t had it in years. Obviously, using soy sauce in the dressing changes the taste a little bit. This wasn’t particularly good as leftovers, unfortunately, but it was refreshing since you cool off the noodles after they soak. I also really enjoyed the herbs in this recipe. This recipe’s worth a shot, but I think that I might try a different recipe if I try to make this in the future.