One of my front-runner things to eat is vietnamese rice attic salad .
It ‘s light, herbacious, and delicious — specially with impertinently fried cha gio.
What is cha gio?
In Vietnamese, “ cha gio ” refer to spring rolls, differently known as egg rolls .
Vietnamese-style cha gio are made of a mixture of meat and vegetables such as background pork barrel, carrot, wood ear and vermicelli noodles, wrapped in a spring hustle negligee and deep electrocute .
They are different than goi cuon, which are vietnamese “ summer/salad ” rolls .
What is bun cha gio?
Bun means rice noodle in vietnamese .
Bun cha gio refers to a vietnamese rice noodle serve with fried spring rolls .
The rice noodles are paired with leafy greens, herbs and pickle veggies, making it a noodle salad of sorts .
Why you’ll love this recipe
This vietnamese attic salad recipe is very straightforward — the bulk of the cooking comes from boiling the noodles and frying the jump rolls .
After that, it ‘s a matter of assembling it together in a bowl .
It ‘s versatile — you can well swap out the spring rolls for any protein or bean curd .
Ingredients you’ll need
- rice vermicelli noodles: these naturally gluten-free noodles are made with rice flour and water, and can range in varying thickness; for this noodle salad bowl, I like using a medium thickness rather than a thin vermicelli that’s used in Sarawak Laksa
- spring rolls (cha gio): you can make them at home or find them frozen and uncooked in Asian supermarkets; fry the spring rolls in hot oil until golden and crunchy
- lettuce: you can use shredded ice berg or green leaf lettuce
- herbs: Vietnamese mint and perilla leaves are common, but you can use whatever you like — here I used mint and cilantro
- bean sprouts: lightly blanched
- cucumber: sliced
- do chua: is a Vietnamese pickled daikon and carrot; adds a little tang and crunch to the noodle bowl
- nuoc cham: is a Vietnamese all-purpose condiment/dressing made with fish sauce, lime juice, garlic, sugar and chilies
How to make it
Fry the spring rolls in hot anoint until crisp, aureate in color and crunchy .
drain on newspaper towel .
Note: if using freeze bounce rolls, fry from freeze — do not defrost .
Cook the rice vermicelli noodles according to the box directions .
Rinse and drain the noodles .
Arrange the rice noodles, lettuce, cucumber, bean sprouts, herbs and do chua on a serve roll .
Add the electrocute spring rolls .
Drizzle nuoc cham over the noodles and serve immediately .
How to serve
Bun Cha Gio is best served impertinently assembled .
For optimum taste and texture, drizzle the nuoc cham over the noodles/veggies and not the bounce rolls, so that they remain crunchy .
It ‘s optimum to fry the spring rolls correct before enjoying .
differently, you can fry the spring rolls ahead of time ( 1 hour anterior ) and keep them warm in a 250F oven .
How to store
If you need to store Bun Cha Gio, place the components individually in the electric refrigerator until ready to serve .
Variations
Change up the Rice Vermicelli Noodle bowling ball and lend :
- chargrilled pork (bun thit nuong)
- beef (bun thit nuong bo)
- prawns (bun thit nuong tom)
- fatty pork (bun cha)
- vegetables/tofu (bun chay)
Other Vietnamese recipes you may like
Be certain to check out these recipes :
Vietnamese Dipping Sauce (Nuoc Cham)
Homemade Banh Mi Baguette
Do Chua (Vietnamese Pickled Daikon & Carrot)
Cold Cut Banh Mi (Vietnamese Sandwich)
Vietnamese Salad Rolls (Gỏi Cuốn)
Vietnamese Coffee French Toast
Cà Phê Sữa đá (Vietnamese Iced Coffee)
Let me know if you try out this recipe — tag me on Instagram @siftandsimmer or leave me a comment/rating below!
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Vietnamese Rice Vermicelli Noodles with Spring Rolls (Bun Cha Gio)
This recipe for Vietnamese Rice Vermicelli Noodles with Spring Rolls (Bun Cha Gio) is simple, fresh, crunchy and delicious. It’s a light yet substantial meal, perfect for summer or anytime.
Prep Time
10
mins
Cook Time
15
mins
Total Time
25
mins
Servings:
1
Calories:
664
kcal
writer :
For accuracy and preciseness in baking recipes, use weight ( system of measurement ) measurements when available .
Ingredients
- 5-6 form rolls fried until fortunate and crunchy
- 100 guanine rice vermicelli noodles cooked
- ¼ forefront lettuce shredded
- ½ cucumber sliced
- bean sprouts blanched
- mint leaves
- perilla leaves
- do chua
- nuoc cham
Read more: Old Fashioned Peach Dumplings Recipe
Cook Mode
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Instructions
- Fry the jump rolls in hot anoint until crispen, golden in semblance and crunchy .
- drain on wallpaper towel .
- note : if using frigid give rolls, fry from freeze — do not defrost .
- Cook the rice vermicelli noodles according to the package directions .
- Rinse and drain the noodles .
- Arrange the rice noodles, lettuce, cucumber, attic sprouts, herbs and do chua on a serve stadium .
- Add the fry form rolls .
- Drizzle nuoc cham over the noodles and serve immediately .
Nutrition
Calories:
664
kcal
|
Carbohydrates:
142
g
|
Protein:
14
g
|
Fat:
25
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
9
mg
|
Sodium:
730
mg
|
Potassium:
409
mg
|
Fiber:
5
g
|
Sugar:
2
g
|
Vitamin A:
1471
IU
|
Vitamin C:
6
mg
|
Calcium:
98
mg
|
Iron:
5
mg
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely train and/or a well paroxysm for your diet.
Read more: Homemade Dumplings
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