Bun Cha Gio Vietnamese Noodle Bowl (Printable Version)
Crispy fried spring rolls over fresh vermicelli noodles with herbs, vegetables, and tangy nuoc cham sauce.
# What You Need:
→ For the Cha Gio (Fried Spring Rolls)
01 - 7 oz ground pork
02 - 3.5 oz shrimp, peeled and finely chopped
03 - 1.75 oz glass noodles (mung bean vermicelli), soaked and cut into 3/4 inch pieces
04 - 1 oz wood ear mushrooms, soaked and finely chopped
05 - 1 small carrot, grated
06 - 2 cloves garlic, minced
07 - 2 green onions, finely chopped
08 - 1 large egg
09 - 1 tbsp fish sauce
10 - 1/2 tsp ground black pepper
11 - 12 rice paper wrappers
12 - Vegetable oil, for frying
→ For the Noodle Bowl
13 - 10.5 oz dried rice vermicelli noodles
14 - 1 small cucumber, julienned
15 - 1 cup bean sprouts
16 - 1 cup shredded lettuce
17 - 1 cup fresh herbs (mint, cilantro, Thai basil)
18 - 1/4 cup roasted peanuts, chopped
→ For the Nuoc Cham (Dipping Sauce)
19 - 4 tbsp fish sauce
20 - 4 tbsp lime juice
21 - 4 tbsp water
22 - 2 tbsp sugar
23 - 1 clove garlic, minced
24 - 1 small red chili, finely sliced
25 - 1 tbsp shredded carrot (optional)
# How To Make:
01 - In a large bowl, combine ground pork, shrimp, glass noodles, wood ear mushrooms, carrot, garlic, green onions, egg, fish sauce, and black pepper. Mix thoroughly until all ingredients are evenly distributed and the mixture becomes cohesive.
02 - Fill a large shallow dish with warm water. Briefly dip each rice paper wrapper for approximately 5 seconds until pliable, then transfer to a damp cloth to prevent drying.
03 - Place 2 tablespoons of filling on the bottom third of each wrapper. Fold both sides inward, then roll tightly from bottom to top, sealing the edge. Repeat with remaining filling and wrappers.
04 - Heat 2-3 inches of vegetable oil in a deep pan to 340°F. Fry spring rolls in batches for 5-7 minutes, turning occasionally until golden brown and crispy. Drain thoroughly on paper towels.
05 - Cook rice vermicelli noodles according to package instructions. Drain and rinse immediately under cold water to stop cooking and prevent clumping. Set aside to drain completely.
06 - Dissolve sugar in warm water. Add fish sauce, lime juice, minced garlic, sliced chili, and shredded carrot if using. Whisk until sugar is completely dissolved and ingredients are well incorporated.
07 - Divide cooked vermicelli noodles among 4 serving bowls. Arrange lettuce, cucumber, bean sprouts, and fresh herbs on top. Place 3 sliced spring rolls in each bowl and garnish with chopped peanuts.
08 - Serve immediately with nuoc cham sauce on the side for dipping, or drizzle directly over the bowl according to preference.
# Expert Advice:
01 -
- You get that restaurant-quality crunch at home without any special equipment
- The whole family can customize their own bowls with their favorite herbs and toppings
- Leftovers actually taste better the next day when flavors have melded
02 -
- Rice paper wrappers continue to soften even after you remove them from water, so work quickly and don't oversoak
- The oil temperature drops when you add rolls, so let it come back up between batches to maintain that perfect crispiness
- Nuoc cham tastes better after sitting for 15 minutes, so make it first and let flavors meld while you cook
03 -
- Pat your vegetable filling dry with paper towels before rolling to prevent soggy spring rolls
- Let fried spring rolls cool in a single layer, not stacked, so they stay crispy on all sides