Bun Cha Gio Vietnamese Noodle Bowl (Printable)
Crispy spring rolls over fresh rice noodles with herbs and tangy dipping 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 - 1.8 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 Cook:
01 - Combine ground pork, shrimp, glass noodles, wood ear mushrooms, carrot, garlic, green onions, egg, fish sauce, and black pepper in a large bowl. Mix thoroughly until all ingredients are evenly distributed and the mixture becomes sticky and cohesive.
02 - Fill a large shallow dish with warm water. Briefly dip each rice paper wrapper for approximately 5 seconds until pliable, then lay flat on a damp cloth to prevent drying out. Work with one wrapper at a time while keeping others moist.
03 - Place 2 tablespoons of filling near the bottom third of the softened wrapper. Fold both sides inward toward the center, then roll tightly from the bottom up, creating a compact cylinder. Seal the edge with a dab of water. Repeat with remaining filling and wrappers.
04 - Heat vegetable oil in a deep pan to a depth of 1 inch, maintaining temperature at 340°F. Fry spring rolls in batches for 5 to 7 minutes, turning occasionally until golden brown and crispy throughout. Transfer to paper towels to drain excess oil.
05 - Cook rice vermicelli noodles according to package directions until tender but still slightly firm. Drain thoroughly and rinse under cold running water to stop cooking and prevent sticking. Shake off excess water well.
06 - Dissolve sugar in warm water, then stir in fish sauce, lime juice, minced garlic, sliced chili, and shredded carrot if using. Mix well until sugar is completely dissolved. Adjust flavors to balance sweet, sour, and salty notes.
07 - Divide cooked noodles evenly among 4 serving bowls. Arrange lettuce, cucumber, bean sprouts, and fresh herbs on top. Slice spring rolls diagonally into pieces and place 3 rolls per bowl. Garnish with chopped roasted peanuts.
08 - Serve immediately with nuoc cham sauce on the side for dipping, or drizzle directly over the bowl. Offer extra herbs and lime wedges for guests to customize their bowls.
# Expert Tips:
01 -
- The contrast between shattering crispy spring rolls and cool slippery noodles is pure magic in every bite
- You get to customize each bowl with more herbs more sauce more of whatever you love best
- It keeps beautifully meaning tomorrows lunch might be even better than tonights dinner
02 -
- Never stack uncooked spring rolls on top of each other or they will stick together and tear
- Oil temperature matters too cold and they are greasy too hot and they burn before cooking through
- The sauce needs at least ten minutes to rest or the harsh raw flavors will overwhelm everything
03 -
- Pat your vegetables absolutely dry before rolling or the wrappers will become soggy and tear
- Keep a small bowl of water nearby to seal any edges that start to lift while rolling