Bùn with Spicy Fish Sauce

Do you love Phó? Have you had a good Bún lately? 

2 carrots (rainbow, I used a purple and yellow)

1 jalapeño

1 lime

handful of cilantro 

handful of basil

2 packages of rice noodles (about 2 cups cooked)

1/4 cup roughly chopped toasted almonds

The Sauce

1 tablespoon ginger

1/4 cup Fish sauce

1 tablespoon sesame seed oil

1/2 serrano pepper (seeded)

2 tablespoons hussein sauce

Juice of 1 lime

For the sauce in a blender or mortal and pestle add the fish sauce, sesame seed oil, lime juice, ginger, hussein sauce, serrano chili seeded and blend or grind into a liquid paste. 

Using a mandolin, or a knife thinly slice the carrots, jalapeño, and toasted almonds. Stem the herbs and set aside. Cut the lime into wedges for garnishing.

In a large pot bring 4 cups of water to boil with a pinch of salt. Once the water is boiling turn off the heat and add the rice noodles. Stir to loosen the noodles and prevent from tangling. Drain the water and serve immediately. 

Place the noodles in a large bowl, place the herbs and vegetables around the side of the bowl wight eh almonds in the center. take the sauce and pour over the entire serving. mix thoroughly and serve.