Cha gio in a bowl with bun (vermicelli noodles), lettuce, mint, pickled carrots, pickled daikon, and cucumbers.

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.

Cha gio served in a bowl with vermicelli noodles, lettuce, mint, cucumber, pickled carrots, and pickled daikon. There is also nuoc cham or Vietnamese dipping sauce and green onions on the table.

What is 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). 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).

Vietnamese egg rolls on a plate with lettuce, cucumbers, pickled carrots, pickled daikon, and mint.

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.
  • 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!
Vietnamese dipping sauce or nuoc cham on a table with mint.

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!

Vietnamese egg rolls or cha gio in a bowl with lettuce, pickled daikon, pickled carrots, cucumbers, and mint. Also on the table are nuoc cham and green onions.

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Cha gio in a bowl with bun (vermicelli noodles), lettuce, mint, pickled carrots, pickled daikon, and cucumbers.

Get the Recipe:
Bun Cha Gio (Vietnamese Egg Rolls with Vermicelli Noodles)

Cha gio or egg rolls are served in a bowl with vermicelli noodles and a variety of vegetables. They are then topped with nuoc cham or Vietnamese dipping sauce.
5 from 3 ratings

Ingredients
 
 

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!
Calories: 477kcal, Carbohydrates: 33g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 39mg, Potassium: 204mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1829IU, Vitamin C: 7mg, Calcium: 33mg, Iron: 1mg
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