So remember the other day when I was trying to make a salad 2 days in a row? Well instead of making salad I decided to make my own version of bun, otherwise known as vermecelli. I used to not be able to make it because I could not get the sauce correct. I tried by getting recipes online and from cookbooks but it was never the same as what I could eat in a Vietnamese restaurant so I was destined to not enjoy the benefits of bun at home. Until the day I was in an asian market and saw that they now make spring roll dipping sauce which is the same stuff used for bun, woo hoo! Now I could make my own, minus the things I don't really like like the peanuts, mint and bean sprouts but with lots of cucumber and cilantro. Bun can be made with any kind of meat but I prefer it with pork or shrimp (most often shrimp cause it's easy to cook). Another key to making good bun is finding just the right noodles. Sometimes its too thick, sometimes it's too thin, well you get the picture. This time it was too clear! When I was cooking it I realized that this would not do so instead of rinsing the noodles off and then tossing everything together I cooked the noodles in with the shrimp so it ended up being more of a hot dish but I still put in my sauce as well as the cukes and cilantro and it was so enjoyable I finished the noodles but was too full for the shrimp. Don't worry, I saved my leftover shrimp for the salad I ate the next day. You know I would never let a shrimp go to waste, LOL.