Bun Cha Gio Vietnamese Noodle Bowl (Printable Version)

Crispy fried rolls atop fresh vermicelli noodles with herbs, vegetables, and tangy dipping sauce.

# What You Need:

→ For the Cha Gio (Fried Spring Rolls)

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→ For the Noodle Bowl

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→ For the Nuoc Cham (Dipping Sauce)

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# Directions:

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.
02 - Fill a large shallow dish with warm water. Quickly 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 near the bottom third of each wrapper. Fold the sides inward, then roll tightly from bottom to top to create a secure cylinder. Repeat until all filling is used.
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 to remove excess oil.
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. Add fish sauce, lime juice, minced garlic, sliced chili, and shredded carrot if desired. Whisk until sugar is completely dissolved and ingredients are well combined.
07 - Divide cooked noodles evenly among 4 serving bowls. Arrange lettuce, cucumber, bean sprouts, and fresh herbs on top. Slice each spring roll 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 sauce directly over the bowl according to preference.

# Expert Advice:

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  • The contrast between hot crispy spring rolls and cool fresh noodles creates this incredible texture that keeps every bite interesting
  • You get to customize each bowl with more herbs, more sauce, or extra chili exactly how you like it
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  • Do not overcrowd the pan when frying spring rolls or the oil temperature will drop and they will become greasy instead of crispy
  • Rice paper wrappers dry out quickly, so keep a damp cloth over them while you work and cover completed rolls with a slightly damp paper towel
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  • Test fry one spring roll first to check if your oil temperature is right before committing the whole batch
  • Slice spring rolls diagonally after frying for easier eating and prettier presentation

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