Bun bo nam bo & bun cha: Vietnamese rice noodle bowls explained

If you are trying Vietnamese food for the first time, you'll probably reach for pho. But at AN Restaurant in Furtwangen it's worth looking at another page of the menu: the rice noodle dishes, called “bun” in Vietnamese. They are fresh, crunchy and full of flavour – and one of the best examples of how balanced Vietnamese cuisine is.

What is bun?

In Vietnam, “bun” means thin, round rice noodles – and the dishes made with them. Unlike pho, the noodles aren't swimming in broth. They sit in a bowl with salad, fresh herbs, stir-fried or grilled meat and often fried onions and peanuts. A sauce brings everything together.

Nuoc cham – the sauce that ties it all together

The typical sauce is called nuoc cham. Classically it is made from fish sauce, lime juice, a little sugar, garlic and chilli – salty, sour, sweet and slightly spicy all at once. On our menu it's called fish-lime sauce.

Why is bun served lukewarm?

The noodles and salad are cool or at room temperature, while the meat comes fresh from the pan or grill. This mix of warm and fresh is intentional: the dish is filling but stays light. That's why our bun dishes are marked “lukewarm”.

The bun dishes on our menu

Bun bo nam bo

Stir-fried beef with lemongrass on rice noodles, with salad, herbs, fried onions, peanuts, a spring roll and fish-lime sauce. A curious detail: despite its name – “Nam Bo” refers to southern Vietnam – the dish is said to have originated in Hanoi.

Bun cha

A Hanoi speciality: pork with rice noodles, salad and herbs, served with fish-lime sauce. Bun cha became famous worldwide in 2016, when chef Anthony Bourdain and US President Barack Obama shared a meal of it in Hanoi.

Bun bo la lot

Grilled beef in wild betel leaves (la lot) with lemongrass, herbs, peanuts, fried onions, a spring roll and fish-lime sauce.

Bun nem

Rice noodles with a spring roll (nem), salad and herbs, served with fish-lime sauce.

Bun tron vit

“Tron” means mixed: rice noodles with duck, lemongrass, salad, fried onions, peanuts, a spring roll and fish-lime sauce.

Bun chay

The version without meat, with gently fried tofu, lemongrass, salad and herbs – also served with fish-lime sauce. If you'd like to avoid fish, please let us know.

How to eat a bun bowl properly

1. Add the sauce: pour about half of the sauce over the bowl first.
2. Mix well: lift everything from the bottom up with your chopsticks so noodles, salad and meat combine.
3. Adjust: taste and add more sauce if you like.
4. Cut the spring roll: cut it into pieces and mix them in – so every bite gets some crunch.
5. Enjoy right away: that way the fried onions and peanuts stay nice and crunchy.

Bun or pho – which one when?

• Pho warms you up and is ideal on cold days in the Black Forest.
• Bun is fresher and lighter – perfect for spring, summer or a lunch break.
• For two, many guests order one pho and one bun bowl and share.

The full selection with allergen information is on our menu. Already seated with us? Simply order via the QR code at your table. Find out what else our restaurant offers in Asian food in Furtwangen.

Frequently asked questions