BUN SAUCE RECIPES

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BUN (VIETNAMESE HERB NOODLE SALAD) RECIPE - FOOD.COM



Bun (Vietnamese Herb Noodle Salad) Recipe - Food.com image

Bun is a traditional Vietnamese herb noodle salad that is dressed with Nuoc Cham Sauce. Many families have their different ways of preparing the sauce, but I like this one the best. If you have a difficult time finding the Thai chili, the Persian cucumbers, or the Thai basil, you can substitute them with a Serrano chili, an English cucumber (1 instead of 2), and sweet Italian basil.

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 8-10 serving(s)

Number Of Ingredients 18

1/4 cup lime juice
1/4 cup fish sauce
1/4 cup water
1 tablespoon rice vinegar
2 tablespoons sugar
1 garlic clove, minced
1 thai chili, finely chopped
shredded carrot (optional)
1 lb rice vermicelli noodles
1/2 cup sliced garlic, fried
1 1/2 cups fresh mung bean sprouts
2 Persian cucumbers, julienned
1 1/4 cups fresh cilantro leaves
1 1/4 cups fresh mint leaves
1 cup thai basil leaves, roughly chopped
4 scallions, thinly sliced
2 teaspoons ground black pepper
1 cup unsalted dry roasted peanuts, crushed

Steps:

  • Bring a large pot of water to a rolling boil. Turn off the heat and add the noodles; let sit for 2 minutes.
  • Remove noodles from hot water and shock them by placing them in a bowl of ice water. Drain in a colander.
  • Place the noodles onto a serving bowl and cover with the cucumber, scallions and herbs. Garnish with black pepper, garlic and peanuts.
  • Before serving, pour the Nuac Cham sauce over all and toss before serving.

Nutrition Facts : Calories 366.4, FatContent 11.6, SaturatedFatContent 1.9, CholesterolContent 47.9, SodiumContent 569.4, CarbohydrateContent 55.2, FiberContent 5.1, SugarContent 5.7, ProteinContent 13.3

STICKY BUNS RECIPE | ALLRECIPES



Sticky Buns Recipe | Allrecipes image

Yum! What can be better than a hot sticky bun for breakfast or a late night snack? Pop one into the microwave for a few seconds to make them taste fresh from the oven.

Provided by MARBALET

Categories     Bread    Yeast Bread Recipes

Total Time 1 hours 40 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 16

2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1?¼ cups buttermilk, room temperature
2 eggs
5?½ cups unbleached all-purpose flour, divided
¼ cup butter, softened
¼ cup white sugar
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons butter, softened
½ cup white sugar
2 teaspoons ground cinnamon
½ cup butter, melted
½ cup packed brown sugar
? cup raisins
? cup chopped pecans

Steps:

  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
  • Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.

Nutrition Facts : Calories 487.9 calories, CarbohydrateContent 70.5 g, CholesterolContent 67.6 mg, FatContent 19.5 g, FiberContent 2.7 g, ProteinContent 9 g, SaturatedFatContent 9.4 g, SodiumContent 586.3 mg, SugarContent 22.9 g

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