Bun Cha Gio Vietnamese Noodle Bowl (Printable)
Golden spring rolls atop rice noodles with fresh herbs and tangy nuoc cham.
# 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)
# Steps:
01 - Combine ground pork, chopped shrimp, soaked glass noodles, wood ear mushrooms, grated carrot, minced garlic, green onions, egg, fish sauce, and black pepper in a large bowl. Mix thoroughly until all ingredients are evenly distributed.
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 to form a compact cylinder. Repeat with remaining ingredients.
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 on paper towels.
05 - Cook rice vermicelli noodles according to package directions. Rinse thoroughly under cold running water to stop cooking and prevent sticking. Drain well.
06 - Dissolve sugar in warm water, then add fish sauce, lime juice, minced garlic, sliced chili, and shredded carrot. Whisk until sugar is completely dissolved and ingredients are well combined.
07 - Divide cooked noodles among 4 serving bowls. Arrange lettuce, cucumber, bean sprouts, and fresh herbs on top. Slice each spring roll into 3-4 pieces and place 3 rolls per bowl. 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 -
- The contrast between hot crispy rolls and cool fresh noodles is absolutely addictive
- You get to customize every single bite with different herbs and sauce ratios
- Its a complete meal that somehow feels light and satisfying at the same time
02 -
- Rice paper wrappers continue to soften as they sit, so dont prepare them too far in advance
- The spring rolls can be fried ahead and reheated in a 350°F oven for 10 minutes
- Overcrowding the frying pan drops the temperature and makes soggy rolls
03 -
- Test fry one roll first to make sure your filling is seasoned correctly
- If the wrappers are tearing, theyre either too wet or the filling is too close to the edges