Vietnamese Bun Cha Gio
Dive into the vibrant flavors of Vietnam with this irresistible Vietnamese Bún Chả Giò recipe—a perfect harmony of crispy fried spring rolls, tender rice vermicelli noodles, and fresh, aromatic greens. This beloved dish features golden, crunchy spring rolls stuffed with a savory mixture of ground pork, shrimp, and finely chopped vegetables, beautifully paired with refreshing lettuce, mint, and cilantro. Drizzled with tangy, sweet, and zesty nuoc cham dipping sauce, every bite is a delightful contrast of textures and flavors. Ready in just over an hour, this recipe is ideal for a satisfying lunch or dinner and can be customized with your favorite greens and toppings. Whether you’re a seasoned fan of Vietnamese cuisine or a newcomer, Bún Chả Giò is a must-try dish that promises a restaurant-quality experience right at home!
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Recipe Information
Ingredients
- 250 g Rice vermicelli noodles
- 12 sheets Rice paper wrappers (for spring rolls)
- 200 g Ground pork
- 150 g Shrimp (finely chopped)
- 1 medium Carrot (grated)
- 30 g Wood ear mushrooms (soaked and finely chopped)
- 3 stalks Green onion (finely chopped)
- 3 cloves Garlic (minced)
- 2 tbsp Fish sauce
- 1 tsp Sugar
- 0.5 tsp Black pepper
- 500 ml Cooking oil (for frying)
- 200 g Lettuce leaves
- 50 g Mint leaves
- 50 g Cilantro leaves
- 100 g Bean sprouts
- 1 piece Chili (thinly sliced, optional)
- 1 piece Lime (cut into wedges)
- 1 cup Nuoc cham dipping sauce (prepared)
Instructions
Soak the rice vermicelli noodles in hot water for 5-7 minutes until soft. Rinse with cold water, drain, and set aside.
In a large mixing bowl, combine the ground pork, chopped shrimp, grated carrot, wood ear mushrooms, green onion, minced garlic, fish sauce, sugar, and black pepper. Mix well to form the spring roll filling.
Take a sheet of rice paper wrapper and dip it in warm water to soften. Place about 2 tablespoons of filling onto the wrapper and roll tightly, folding in the edges to seal. Repeat with the remaining filling and wrappers.
Heat the cooking oil in a deep frying pan over medium heat. Fry the spring rolls in batches until golden brown and crispy, about 5-7 minutes per batch. Drain on a plate lined with paper towels.
To assemble the dish, divide the cooked rice vermicelli noodles among serving bowls. Top each bowl with shredded lettuce, mint leaves, cilantro, bean sprouts, and sliced chili (if using).
Place the crispy spring rolls on top of the noodles and garnish with lime wedges.
Serve with nuoc cham dipping sauce on the side. Drizzle the sauce over the noodles and spring rolls, mix well, and enjoy!
Nutrition Facts
Calories |
7443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 548.6 g | 703% | |
| Saturated Fat | 86.2 g | 431% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 9767 mg | 425% | |
| Total Carbohydrate | 499.6 g | 182% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 51.3 g | ||
| Protein | 137.8 g | 276% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 740 mg | 57% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2754 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
