One of the biggest staples in my home is Cha Gio or Vietnamese Egg Rolls. We will make about 50 at once and freeze them until we want to eat them. My favorite way to eat cha gio is in a vermicelli bowl or as we like to call it: bun cha gio. I can’t tell you how many countless times we’ve had it because beyond rolling the egg rolls, it’s a pretty fresh and easy dinner. When we’re ready to eat this dish, we take a few cha gio from the freezer, fry them, and put them in a bowl with vermicelli noodles, a variety of vegetables, and nuoc cham.
What is bun cha gio?
Bun cha gio literally translates to vermicelli noodles with Vietnamese egg rolls. It is a light and refreshing Vietnamese dish made when fried egg rolls are paired with vermicelli noodles, green lettuce, mint, pickled vegetables, and sometimes cucumbers. It is then finished off with crushed peanuts and nuoc cham (Vietnamese dipping sauce). Because this dish utilizes fried egg rolls, it is definitely not the healthiest vermicelli bowl recipe. For something a little healthier, check out my Vietnamese turmeric fish (a personal favorite!) or my ca hoi nuong (a different take on a Vietnamese classic).
Ingredients, Substitutions & Adjustments
The vegetables below the egg rolls are the ones I use in my vermicelli bowl, but you can use whatever vegetables you want.
- Vietnamese egg rolls (cha gio) – Prepare your egg rolls ahead of time using my cha gio recipe.
- Lettuce – You can use any type of lettuce for the vermicelli bowl. Romaine, green leaf, and red leaf lettuce are a few examples.
- Pickled carrots and daikon – These are optional but they add a nice balance to the rich flavors. Get the recipe for my pickled vegetables here.
- Cucumbers – Another refreshing vegetable to add to your vermicelli bowl! Personally, my favorite cucumbers are Persian cucumbers but use whatever you have available.
- Mint – One of the traditional ingredients in a vermicelli bowl. I usually use green mint but sometimes, I use perilla leaves.
- Vietnamese dipping sauce – This is the “dressing” for this vermicelli bowl. Get the recipe for my Vietnamese dipping sauce here!
Making my easy bun cha gio recipe
First, follow my recipe for cha gio to make your egg rolls. Add lettuce, pickled daikon, carrots, cucumbers, mint, and vermicelli noodles to a bowl. Cut the Vietnamese egg rolls into bite-sized pieces. I like to use scissors for this part because it’s easier. Drizzle with Vietnamese dipping sauce (nuoc cham) and serve!
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Bun Cha Gio (Vietnamese Egg Rolls with Vermicelli Noodles)
- 8 Vietnamese egg rolls
- 4 cups lettuce cut into one inch pieces
- ¼ cup pickled daikon
- ¼ cup pickled carrots
- ½ cup cucumbers thinly sliced
- ¼ cup mint
- 16 oz vermicelli noodles boiled
- ½ cup Vietnamese dipping sauce
- Follow my recipe for cha gio to make your egg rolls.
- Add lettuce, pickled daikon, carrots, cucumbers, mint, and vermicelli noodles to a bowl.
- Cut the Vietnamese egg rolls into bite-sized pieces. I like to use scissors for this part because it's easier.
- Drizzle with Vietnamese dipping sauce (nuoc cham) and serve!
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