Bún Chả Giò (Vietnamese Egg Rolls with Vermicelli Noodles)
Bún chả giò or Vietnamese egg rolls with vermicelli noodles are made with crispy savory Vietnamese egg rolls that lay on top of a bed of fresh vermicelli noodles, a medley of fresh herbs, and pickled vegetables that are drizzled with a signature Vietnamese dipping sauce.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 Vietnamese egg rolls
- 16 oz vermicelli noodles (boiled)
- 1 cup Nuoc cham (Vietnamese Dipping Sauce)
- Do chua (Pickled daikon and carrots)
- 1 head Lettuce (cut into 1 inch thick pieces)
- 2-3 Cucumbers (sliced)
- 1 bunch Mint
- 1 handful Cilantro
- 1/4 cup Peanuts (crushed)
Instructions
- 1
Make egg rolls. Follow my recipe for Vietnamese egg rolls (cha gio) to make your egg rolls. Cut them into bite sized pieces. Set aside.
- 2
Cook the noodles. Boil the vermicelli noodles according to the package instructions. Rinse the noodles in cold water. Set aside.
- 3
Assemble the bowl. In your serving bowl, add half a bowl of lettuce, do chua (pickled daikon and carrots), mint, sliced cucumbers and cut egg rolls. Drizzle with nuoc cham (Vietnamese dipping sauce) and enjoy!