Bun Vermicelli Burrito

Grilled beef and shrimp stuffed in a burrito with rice noodles and spring rolls, inspired by Vietnamese Bun Vermicelli bowls! The combo of flavors in this burrito blows me away every time! It is inspired by my all time favorite Vietnamese dish Bun Thit Nuong. A dish of grilled meats on top of rice noodles, with nuoc cham.

The inspiration for this recipe

When I get obsessed with something in the food world, my brain can’t stop coming up with new ideas for those flavors. The topic of my obsession these days is Vietnamese Bun. I can’t pass a new Vietnamese restaurant without stopping in and trying their version. Perfect for the hot days of august, Bun is a cooling almost pasta salad like dish filled with everything I love. Once I had the idea of putting bun vermicelli into a burrito, the recipe pretty much wrote itself. The rice noodles replace the rice, and the pickled radish and carrot could combine with nuoc cham to make the perfect salsa.

Grill the meats

I used a torch on this shrimp because I do not have access to a grill right now that will cook hot enough to char shrimp before overcooking them. The char flavor is very important in bun vermicelli, and needed to be present in this burrito. I just torched them quick to add some burnt flavor, then finished them in a oven for a few minutes. The beef went under the broiler on high for 8 minutes one one side only and got a nice char.

The shrimp and beef were both marinated in fish sauce, sugar, garlic, and lemongrass.

Nuoc Cham Salsa

Cucumber, tomato, radish, carrot, and scallion make up the salsa. I added fish sauce and sugar which is normally in nuoc cham, and lime juice and garlic, which are usually in booth things. The salt will draw water from the veggies and mix with the fish sauce, lime juice, and sugar to create the perfect nuoc cham flavor! When you scoop out the salsa onto the rice noodles, make sure to get extra juices and drizzle it over the noodles.

Build the Bun Vermicelli Burrito

Next add the spring rolls and meats. I used these tiny spring rolls so I added 4, but the recipe says to only add 2 because you will probably have regular sized spring rolls.

Now just roll up the bun vermicelli burrito! I worked at a burrito shop, so I always use foil to help seal up my burrito.

Serve the bun vermicelli burrito

Pass out the burritos to your friends, along with extra salsa and some sriracha on the side! So tasty!

It is rare that I don’t add cheese to a burrito, but this is so perfect as it is. I don’t think cheese would do anything.

Just look at this amazing cross section of the bun vermicelli burrito!

Twists on the bun vermicelli burrito

You could make this with grilled pork and shrimp and it would be more traditional. I usually had it with beef and shrimp so that is why I made it this way. I also have made this burrito with some fried tofu and it is great as well!

Everytime I make bun vermicelli bowls, I check this awesome recipe as a guide. It helped me refine this burrito recipe too!

For more tasty twists on burritos, check out my beef stroganoff burrito, lamb kofta burrito, or my favorite spicy Korean pork burrito!