The recipe below for Vietnamese Rice Vermicelli noodles with Spring Rolls (Bun Cha Gio recipe) is quick crisp, fresh and delicious. It’s a light, yet substantial dish, ideal for summer , or any time.
One of my favorite things to consume is Vietnamese rice noodles salad.
It’s light, fresh and tasty — especially when it’s freshly-fried Cha Gio.
What is CHA GIO?
The word “cha gio” in Vietnamese, ” cha gio” refers to spring rolls, also called egg rolls.
Vietnamese-style Cha and gio are made from an amalgamation of meat and vegetables , such that ground pork carrots vermicelli and wood ear noodles wrapped in the wrapper of a spring roll and deep-fried.
They differ from the goi cuon and goi cuon, which is a Vietnamese “summer/salad” rolls.
What exactly is WHAT IS BUN CHA GIO?
Bun refers to rice noodles in Vietnamese.
Bun Cha Gio is the Vietnamese rice noodle soup that is served with spring rolls that are fried.
Rice noodles can be served with fresh greens, herbs and pickled vegetables to create an noodle salad.
The reason you’ll be awed by this recipe.
This Vietnamese noodles salad recipe is simple to prepareThe bulk of the preparation is boiling the noodles, and then frying in the spring roll.
Then, it’s the matter of putting the ingredients into the bowl.
It’s adaptable You can easily change the spring roll in any kind of tofu or protein.
The ingredients you’ll require
- rice vermicelli noodles are gluten-free and naturally gluten-free noodles are created using the rice flour as well as water and come in a variety of thickness. For this noodles salad bowl I prefer using the medium thickness instead of one that is thin.
- spring rolls ( cha gio): you can cook them at home, or purchase them frozen and uncooked at Asian supermarkets. Cook spring rolls with hot oil till golden and crispy
- lettuce is a good choice for chopped icebergs, or even green leaf lettuce
- herb: Vietnamese mint and perilla leaves are popular however you can make use of whatever you want (here I’ve have used cilantro and mint
- Bean sprouts The sprouts are blanched lightly.
- cucumber Cucumber: Sliced
- Do Chua Is a Vietnamese pickled carrot and daikon and adds a touch of spice and crunch to your noodles
- Nuoc Cham is an Vietnamese all-purpose condiment/dressing that is made from lime juice, fish sauce, garlic, sugar , and chilies
HOW DO I CONNECT IT
The spring rolls should be fried by heating the oil to they are crisp and golden. They will then become crisp.
Dissolve on a paper towel.
Notice: if using frozen spring rolls, fry the rolls from frozen — don’t defrost.
Prepare the rice vermicelli noodles in accordance with the instructions on the package.
Rinse and remove the noodles.
Arrange the rice noodles cucumber, lettuce beans, herb, and bean sprouts along with make chua in a bowl for serving.
Serve with the spring rolls that have been fried.
Serve drizzles of Nuoc Cham onto the noodles, and serve right away.
HOW DO I SERVE?
Bun Cha Gio is best served fresh and freshly made.
To get the best flavor and texture, pour for the best taste and texture, drizzle nuoc-cham onto the noodles or vegetables, but not over the spring rolls so that they are not stale.
It’s best to fry the spring rolls just prior to eating them.
In other cases you could fry the spring rolls before time (1 hour before) and store them warm in an oven at 250F.
HOW to store Bun Cha Gio
If you’re looking to keep Bun Cha Gio, place all the components in separate containers in the fridge until they are ready to serve.
VARIATIONS
Modify the rice Vermicelli Noodle bowl, and include:
- Chargrilled pork ( bun thit nuong)
- beef ( bun thit nuong bo)
- Prawns ( bun thit nuong tom)
- fatty pork (bun cha)
- vegetables/tofu (bun chay)
Other VIETNAMESE recipes you might like
Make sure to look over these recipes:
Vietnamese Dipping Sauce (Nuoc Cham)
Banh Mi Baguette – Vietnamese Sandwiches
Do Chua (Vietnamese Pickled Daikon & Carrot)
Vietnamese Salad Rolls (Goi Cuon)
Bò Bía recipe – Vietnamese Spring Rolls
Ca Phe Trung Hanoi (Vietnamese Egg Coffee)
Bún Chả Giò Recipe- Vietnamese Egg Rolls & Rice Noodles Recipe
Ingredients
- 8-10 spring roll prepared to be fried until golden and crisp
- 200 g rice vermicelli noodles cooked
- 2 heads of lettuce chopped
- 1 cucumbers sliced
- Bean sprouts blanched
- mint leavesperilla leaves
- Do chua
- Nuoc cham
Instructions
- Cook the spring rolls by heating the oil to they are crisp and golden. They will then become crispy.
- Then, drain on the paper towel.
- Note: If using frozen spring roll, cook the rolls from frozen — don't freeze.
- Prepare the rice vermicelli noodles according the directions on the packet.
- Rinse and take the noodles out.
- Place the rice noodles, cucumber, lettuce beans, herb, and bean sprouts and do chua in the serving bowl.
- Serve with the spring rolls that have been fried.
- Serve nuoc cham with a drizzle over the noodles, and serve right away.
