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Bún hoa, crispy vermicelli with cauliflower and offal

Bún hoa, crispy vermicelli with cauliflower and offal

Main dishes

A quick Vietnamese breakfast: crispy vermicelli noodles with stir-fried cauliflower and offal seasoned with garlic, served hot with a sweet and sour sauce.

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Recipe from Đức Anh, Phjtieudoc, Iosraia and 1 other contributors, adapted by Recette de cuisine · · updated on

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With a few pre-prepared ingredients, this Vietnamese dish is quick and easy to make. The fried vermicelli provide a satisfying crunch alongside a flavorful stir-fry of cauliflower and offal. It’s perfect for a delicious breakfast.

Ingredients and directions

  • Prep time20 min
  • Cook time15 min
  • Resting10 min
  • Total45 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodstir-fried
  • Estimated cost$3.60 $1.80 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

2 people
  • $0.63
  • $0.63
  • $1.19
  • $0.18
  • $0.01
  • $0.00
  • $0.09
  • $0.21
  • $0.35

Sweet and sour sauce (optional)

  • $0.06
  • $0.06
  • $0.02
  • $0.02
  • $0.07
  • $0.08

Prices from US supermarkets for 9 of 15 ingredients; Belgian prices for the rest.

Directions

  1. Season the offal with golden garlic, salt, pepper, sugar, and sesame oil, then let it marinate for 10 minutes.
  2. Sauté the minced garlic and onion until golden brown, then add the offal and cook until done. Season to taste.
  3. In a separate frying pan, sauté the cauliflower and season it, then add the offal and mix well.
  4. Arrange the crispy vermicelli on a plate, pour the stir-fry over it, season with pepper, and garnish with cilantro. Serve hot with soy sauce. ≈ 2 min
  5. For the optional sweet and sour sauce, mix the flour, vinegar, sugar, salt, plum paste, and broth together. Cook, stirring constantly, and then pour over the vermicelli.

The bill

Bún hoa, crispy vermicelli with cauliflower and offal

  • 50 g of mung bean vermicelli (bún tàu), fried until crispy$0.63
  • 160 g of cauliflower, blanched briefly$0.63
  • 150 g of heart, liver, and kidneys, seasoned with salt, rinsed, and drained$1.19
  • 2 cloves of garlic, minced$0.18
  • salt and pepper$0.01
  • 1 teaspoon of sugar$0.00
  • 1 tablespoon of black sesame oil$0.09
  • 1 onion$0.21
  • a few sprigs of cilantro$0.35
  • 1 tablespoon of cornstarch$0.06
  • 3 tablespoons of vinegar$0.06
  • 2 tablespoons of sugar$0.02
  • ½ teaspoon of salt$0.02
  • 1 tablespoon of salted plum paste$0.07
  • 2 tablespoons of broth$0.08

Total$3.60

that's $1.80 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 50 g of mung bean vermicelli (bún tàu), fried until crispy
  • 160 g of cauliflower, blanched briefly
  • 150 g of heart, liver, and kidneys, seasoned with salt, rinsed, and drained
  • 2 cloves of garlic, minced
  • salt and pepper
  • 1 teaspoon of sugar
  • 1 tablespoon of black sesame oil
  • 1 onion
  • a few sprigs of cilantro
  • 1 tablespoon of cornstarch
  • 3 tablespoons of vinegar
  • 2 tablespoons of sugar
  • ½ teaspoon of salt
  • 1 tablespoon of salted plum paste
  • 2 tablespoons of broth

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