Bun Cha Gio (Vietnamese Egg Rolls with Vermicelli Noodles)
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.
How I like Bun Cha Gio
Bun cha gio literally translates to vermicelli noodles with Vietnamese egg rolls. It is a light and refreshing Vietnamese noodle salad 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). If you’re looking for something a bit lighter, check out my Vietnamese turmeric fish (a personal favorite!) or my ca hoi nuong (a different take on a Vietnamese classic).
Some deets about key ingredients
- 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.
- Vermicelli noodles – Thin, delicate rice noodles. Learn how to properly cook these noodles using my step-by-step guide. I personally wouldn’t use any substitutes for this ingredient because other rice noodles don’t taste the same. If you do need a substitute, I would substitute with any thin rice noodle you can find.
- Vietnamese dipping sauce – This is the “dressing” for this vermicelli bowl. Get the recipe for my Vietnamese dipping sauce here!
Did you make this dish?
If you made this dish, I would love to see!
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Get the Recipe:
Bun Cha Gio (Vietnamese Egg Rolls with Vermicelli Noodles)
Ingredients
- 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
Instructions
- 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!
I usually do not indulge in such things as food, but this recipe did not seem as ridiculous as many I have encountered in the past. Quite exquisite, and I highly recommend to other individuals.
Thank you!