Bun Cha Gio Noodle Bowl (Printable)
Crispy spring rolls over rice noodles with fresh herbs and tangy dipping sauce
# What goes in:
→ 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)
# Directions:
01 - Combine ground pork, shrimp, soaked glass noodles, wood ear mushrooms, grated carrot, minced garlic, chopped green onions, egg, fish sauce, and black pepper in a large mixing bowl. 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 out. Work quickly to maintain wrapper flexibility.
03 - Place 2 tablespoons of filling near the bottom third of each softened wrapper. Fold both sides inward toward the center, then roll tightly from bottom to top, ensuring the filling is completely enclosed. Repeat until all filling and wrappers are used.
04 - Heat 2-3 inches of vegetable oil in a deep pan to 340°F. Carefully add spring rolls in batches, frying for 5-7 minutes while turning occasionally. Cook until golden brown and crispy throughout. Remove and drain on paper towels to absorb excess oil.
05 - Cook rice vermicelli noodles according to package directions, typically boiling for 3-5 minutes until tender. Drain thoroughly and rinse under cold running water to halt cooking and prevent sticking. Shake off excess water well.
06 - Dissolve sugar in warm water, then incorporate fish sauce, lime juice, minced garlic, sliced red chili, and shredded carrot. Whisk vigorously until sugar is completely dissolved and ingredients are emulsified. Adjust seasoning to taste.
07 - Divide prepared rice vermicelli among 4 individual serving bowls. Arrange shredded lettuce, julienned cucumber, bean sprouts, and fresh herbs on top of the noodles. Slice each fried spring roll diagonally into 3-4 pieces and distribute evenly among bowls. Garnish with chopped roasted peanuts.
08 - Serve immediately with nuoc cham dipping sauce on the side. Guests can either drizzle sauce over their bowl or dip spring rolls directly. For optimal texture, consume while spring rolls remain crispy.
# Expert Advice:
01 -
- You get that satisfying contrast between hot crispy rolls and cool refreshing noodles in every single bite
- The nuoc cham sauce ties everything together with that perfect sweet salty tangy balance Vietnamese cooking is famous for
02 -
- Overly wet filling will make your rolls burst during frying, so squeeze excess water from your vegetables before mixing
- Crowding the pan while frying drops the oil temperature and makes soggy spring rolls, work in small batches
03 -
- Keep a small bowl of water nearby to moisten your fingers while working with rice paper wrappers
- Slice your spring rolls with a sharp knife immediately after frying for the cleanest cuts