Bun Cha Gio Vietnamese Noodle Bowl (Printable)
Golden fried spring rolls over fresh vermicelli with crisp vegetables and aromatic herbs in a tangy nuoc cham sauce.
# What You'll 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)
# Steps:
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.
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.
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, creating a compact cylinder. Repeat until all filling and wrappers are used.
04 - Heat vegetable oil in a deep pan to 2-3 inches depth, reaching 340°F. Fry spring rolls in batches for 5-7 minutes, turning occasionally until uniformly golden brown and crispy. Drain on paper towels to remove excess oil.
05 - Cook rice vermicelli according to package directions. Drain thoroughly and rinse under cold running water to stop cooking process and prevent sticking. Set aside to drain completely.
06 - Dissolve sugar in warm water, then add fish sauce, fresh lime juice, minced garlic, sliced red chili, and shredded carrot if desired. Whisk vigorously until sugar is completely dissolved and ingredients are well incorporated.
07 - Portion cooked noodles evenly among 4 serving bowls. Arrange shredded lettuce, julienned cucumber, bean sprouts, and fresh herbs on top. Slice each spring roll diagonally into 3-4 pieces and distribute 3 spring rolls per bowl. Garnish with chopped roasted peanuts.
08 - Serve immediately with nuoc cham sauce either poured over the bowl or presented on the side for individual dipping.
# Expert Tips:
01 -
- The combination of textures running through each bite is extraordinary
- You get to eat with your hands and pour sauce over everything
- The fresh herbs make every mouthful feel alive and bright
02 -
- Rice paper continues to soften as it sits so fry immediately after rolling
- The oil temperature drops too low if you fry too many rolls at once
- Overfilling the wrappers is the most common mistake beginners make
03 -
- Freeze uncooked spring rolls between layers of parchment for up to two weeks
- Room temperature ingredients mix more evenly in the filling