I'm new to Miracle Noodles, but they make a great Bun, as good as anything that I've had at a restaurant.

Bun can be served with many different meats, but it is best known with Vietnamese BBQ Pork and is called Bun Thit Nuong.

I prefer it with Chicken, my wife and son prefer it with Beef. It's also good with seafood especially Shrimp, or with tofu...

This looks complicated but it's not. My teenage son has made it for himself using Cellophane Noodles (mung bean threads) a dozen times in the past two weeks. If he can do it, so can you.

First make the Nuoc Cham Dipping sauce, I make it by the quart, since we use a lot of it. It lasts well in the fridge, so make extra.

For 1 Quart:

- 2/3 Cup of Fish Sauce (this is essential and available now at our local grocery stores or any Asian market)
- 4 Thai Chilis (other chilis can be used, but Thai's work the best)
- 4 cloves of fresh garlic
- 1 TBS of sugar
- Additional sweetner to taste

Grind the Sugar, garlic and chilis together. It works best with an old fashioned mortar and pestle. You need the sugar here, as the sugar granules are essential in the grinding process and are absorbing the garlic and chili flavors during the process.

Combine the fish sauce with the thoroughly ground sugar/garlic/chili paste and add enough water to make 1 quart. Add additional sweetner if you like.

Now make the bun:

- Rinse and drain 1 or two packages of angel hair miracle noodles
- Slice romaine lettuce into thin strips
- Slice cucumber into thin strips about an inch long
- Slice Fresh Mint, Basil (Thai Basil is best) and Cilantro
- Bean Sprouts
- Grill or pan fry your choice of Beef, Pork, Chicken, Shrimp or Extra Firm Tofu
- Grate a tablespoon of Carrot
- Fresh Lime Wedges

Now, put the noodles in a large bowl, add the herbs, lettuce, bean sprouts, carrot cucumber and then top with the meat, seafood or tofu.

Finally pour 1/4-1/2 cup of the Nuoc Cham over the bowl. Squeeze 1/4 Lime over the top of the bowl.

That's it. There are a fair number of ingredients, but it's straightforward, light, and delicious. You can vary the ingredients to taste, but the Fresh Herbs and Nuoc Cham are the heart of the dish, so don't leave them out.