Vietnamese•healthy
Spring Roll Noodle Bowls - Bun Cha Gio
Rice noodles, loaded up with fresh herbs and vegetables, tossed through with nuoc mam dressing then topped with crispy spring rolls.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 packet bean sprouts
- 1 bunch Thai basil
- 1 bunch coriander
- 1 bunch Vietnamese perilla / tia to (optional)
- 1/2 head iceberg lettuce (shredded)
- 1 continental cucumber (sliced)
- water (for boiling)
- vegetable oil (for deep frying)
- 20 spring rolls (fresh or frozen)
- 350 gm dongguan rice vermicelli
- 1/2 cup crushed peanuts
- 1 qty nuoc mam cham (recipe here)
- 1 qty fried spring rolls (recipe here)
- 1 qty pickled carrot and daikon
Instructions
- 1
Wash all herbs and vegetables then spin dry. Set aside.
- 2
Make the nuoc mam cham. Set aside to infuse.
- 3
In a large pot, boil plenty of water and cook the rice vermicelli as instructed on the packet.
- 4
Strain the rice vermicelli and set aside to cool. Do not rinse (Note 1).
- 5
In a saucepan, heatup the vegetable oil to 175 C – 180 C.
- 6
Add the spring rolls and cook for 3 – 4 mins or until golden.
- 7
Allow the spring rolls to drain on a cooling rack.
- 8
Serve the components individually on the table and allow everyone to make their own noodle bowls (Note 2).