Rice Recipes
Vietnamese Egg Rolls & Rice Noodles Recipe (Bún Chả Giò)
Bún Chả Giò is a mouthwatering Vietnamese egg rolls, rice noodles, fresh herbs, vegetables, and a savory dipping sauce. The harmony of flavors and textures is what makes this dish so satisfying and memorable. The tender noodles, crispy egg rolls, tangy dipping sauce, and bright fresh herbs create an irresistible combination.
Bún Chả Giò can typically be found at street food stalls and casual restaurants throughout Vietnam. It’s a popular lunchtime meal, but can be enjoyed any time of day. The dish is versatile, customizable, and easy to make at home. Once you get the basic formula down, you can start experimenting with ingredients to make it your own.
In this article, we’ll break down everything you need to know to make authentic, flavorful Bún Chả Giò at home. You’ll learn about essential ingredients, equipment, step-by-step instructions, serving suggestions, FAQs, and more. Let’s get started!
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Ingredients and Equipment
To make excellent Bún Chả Giò, you’ll need the right ingredients and tools. Here are the essentials:
Rice Noodles
The best noodles for Bún Chả Giò are bún – thin, round rice noodles. You can find fresh or dried bún at Asian grocery stores. Fresh noodles cook quickly, while dried ones will need to be soaked before using. Either variety works great in this dish!
Herbs & Vegetables
Fresh herbs and veggies are critical for Bún Chả Giò. Some popular choices are mint, cilantro, lettuce, bean sprouts, shredded cabbage, cucumber, and basil. They add freshness, crunch, aroma, and flavor contrast.
Egg Rolls
Egg rolls, known as chả giò in Vietnamese, provide a crispy, savory element when dipped into the nuoc cham sauce. You can make them from scratch or use store-bought.
Equipment
You’ll need basic kitchen tools like a pot, strainer, knives, cutting board, pans, paper towels, and mixing bowls. The equipment is simple – it’s the ingredients and technique that make Bún Chả Giò special.
How to Cook Vietnamese Egg Rolls & Rice Noodles Recipe
Now let’s get into the fun part – making Bún Chả Giò! Follow these steps for noodle bowl perfection:
Prep Noodles
For dried bún, soak noodles in hot water for 5-10 minutes until pliable. For fresh noodles, simply rinse under cold water to remove starch. Drain and set aside.
Make Egg Rolls
If using homemade chả giò, mix ground pork, mushrooms, carrots, and seasoning. Wrap in rice paper and deep fry until golden brown and crispy.
Assemble Dish
Place a portion of noodles into a bowl. Top with shredded lettuce, cucumber, bean sprouts, herbs, and other veggies of your choice. Add 2-3 halved egg rolls on top.
Make Nuoc Cham
Whisk together fish sauce, lime juice, sugar, garlic, and chili pepper for the essential dipping sauce. Adjust flavor to taste.
Serve & Enjoy
Ladle nuoc cham sauce over the top right before eating. Mix everything together and enjoy the perfect bite! The noodles, veggies, and egg rolls pair wonderfully with the sweet, salty, and savory nuoc cham.
Serving Suggestions
Bún Chả Giò is extremely versatile. Here are some serving ideas:
- Appetizer – Serve mini portions of Bún Chả Giò before a larger meal.
- Side Dishes – Pair with grilled meats, fried spring rolls, or Vietnamese salads.
- Customize – Add shrimp, pork, or chicken to make it a heartier entree.
- Breakfast – For a savory morning meal, top with a fried egg.
- Leftovers – Leftover components keep well and reheat nicely.
Get creative with ingredients and condiments! Part of the fun of Bún Chả Giò is customizing with your favorite flavors.
FAQs: Vietnamese Egg Rolls & Rice Noodles Recipe
What is the difference between Chinese egg rolls and Vietnamese egg rolls?
The main differences between Chinese egg rolls and Vietnamese egg rolls are:
- The wrapper – Chinese egg rolls use a thinner, crispier wrapper made from wheat flour while Vietnamese egg rolls use a thicker, chewier rice paper wrapper.
- The filling – Chinese egg rolls typically contain chopped vegetables like cabbage and carrots with pork or shrimp. Vietnamese egg rolls usually have vermicelli noodles, pork, shrimps and vegetables like lettuce, mint and green onions in the filling.
- The shape – Chinese egg rolls are cylindrical while Vietnamese egg rolls are smaller and shaped more like a mini-burrito or wrap.
Are vermicelli noodles the same as rice noodles?
Vermicelli noodles and rice noodles are not the same. Vermicelli noodles are made from wheat flour while rice noodles are made from rice flour. Vermicelli noodles are thinner than rice noodles.
Are Vietnamese egg rolls healthy?
Conclusion: Vietnamese Egg Rolls & Rice Noodles Recipe
Bún Chả Giò’s popularity stems from the addicting combination of flavors and textures. The tender noodles, crispy egg rolls, crunchy vegetables, bright herbs, and savory nuoc cham sauce work together in perfect harmony. With the step-by-step instructions in this article, you can now confidently make this iconic dish at home.
The key takeaways: use fresh ingredients, properly prep the noodles, nail the nuoc cham sauce, and don’t overlook garnishes. Outside of these fundamentals, feel free to get creative and make the dish your own! Bún Chả Giò is highly customizable.
Now get cooking and experience Vietnamese cuisine in a whole new way! And be sure try your hand at other fantastic Vietnamese dishes like phở, bánh mì, and bún bò nam bộ. Your tastebuds will thank you.
Ingredients
- For the Egg Rolls (Chả Giò):
- 1 lb Ground pork or chicken (or a combination)
- 2 cups Shredded carrots
- 1 cup Shredded cabbage
- ½ cup Grated onion
- 100g (about ½ cup) Mung bean noodles, soaked and chopped (or rice vermicelli noodles)
- 2 large eggs, beaten
- Salt, to taste
- Black pepper, to taste
- Sugar, to taste (optional)
- A few cloves Garlic, minced (optional)
- Spring onion (scallion), chopped (optional)
- For Wrapping and Frying:
- Rice paper wrappers (bánh tráng)
- Vegetable oil for frying
- For Serving (Bún Chả Giò):
- 1 pack (around 10 oz) Dried rice vermicelli noodles (bún)
- ** Nước Chấm (Dipping Sauce):** See recipe for Nước Chấm ingredients (typically includes fish sauce, lime juice, sugar, water, garlic, chili peppers)
- Additional Accompaniments (Optional):
- Shredded lettuce
- Chopped fresh herbs (mint, cilantro)
- Pickled vegetables (do chua)
- Crushed peanuts
Instructions
- Egg Roll Preparation:
- Marinate the Meat (Optional): In a large bowl, combine the ground pork or chicken with a tablespoon of fish sauce, a pinch of sugar (optional), and some black pepper. Mix well and marinate for at least 10 minutes (or up to 30 minutes) for added flavor.
- Combine the Filling: In a large bowl, combine the marinated or unmarinated ground meat, shredded carrots, shredded cabbage, grated onion, chopped mung bean noodles (or rice vermicelli noodles), and beaten eggs. Season with salt and black pepper to taste. You can also add a pinch of sugar for a hint of sweetness (optional). If using, mince a few cloves of garlic and chop some spring onions and add them to the mixture.
- Wrap the Egg Rolls: Prepare a shallow dish with warm water. One at a time, dip a rice paper wrapper into the water for a few seconds, just until softened and pliable (but not soggy). Lay the softened wrapper flat on a plate.
- Fill and Roll: Place a spoonful of the filling mixture near the bottom edge of the wrapper. Fold the bottom edge over the filling, then fold in the sides tightly. Roll up the wrapper snugly to enclose the filling. Repeat with remaining wrappers and filling.
- Frying the Egg Rolls:
- Heat the Oil: Heat enough vegetable oil in a large pot or deep fryer to 350°F (175°C).
- Fry the Egg Rolls: Carefully add a few egg rolls at a time to the hot oil. Don't overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and crispy.
- Drain and Serve: Drain the fried egg rolls on paper towels to remove excess oil. Serve hot with dipping sauce and other accompaniments (see below).
- Rice Vermicelli Noodles:
- Cook the Noodles: While the egg rolls are frying, cook the rice vermicelli noodles according to package instructions. Usually, it involves soaking the noodles in hot water for a few minutes until softened, then draining and rinsing them with cold water.
- Serving:
- Arrange the vermicelli noodles in bowls. Top with the fried egg rolls, shredded lettuce, chopped fresh herbs (mint, cilantro) and any other desired accompaniments like pickled vegetables (do chua) and crushed peanuts.
- Serve with Nước Chấm (Dipping Sauce): In a separate bowl, serve Nước Chấm for dipping. You can find recipes for Nước Chấm online or use a store-bought version.
Notes
- Soaking Time for Mung Bean Noodles: If using mung bean noodles, soak them in hot water for 15-20 minutes or until softened before chopping and adding them to the filling.
- Adjustable Fillings: Feel free to adjust the vegetables and other ingredients in the filling to your preference. You can add chopped mushrooms, shrimp, or water chestnuts for variations.
- Leftovers: Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for 10-15 minutes, or until crispy again.
- Make-Ahead Option: You can prepare the egg roll filling in advance and store it in the refrigerator for up to a day. Assemble and fry the egg rolls just before serving.
Nutrition Facts
Vietnamese Egg Rolls & Rice Noodles Recipe (Bún Chả Giò)
Serves: 2-3 servings
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Amount Per Serving: 1 cup rice noodles
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|---|---|---|
| Calories | 600-800 | |
| % Daily Value* | ||
| Total Fat 30-40g | 46.2% | |
| Saturated Fat 10-15g | 50% | |
| Trans Fat 0g | ||
| Cholesterol 150-250mg | 50% | |
| Sodium 800-1200mg | 33.3% | |
| Total Carbohydrate 70-90g | 23.3% | |
| Dietary Fiber 2-4g | 8% | |
| Sugars 10-15g | ||
| Protein 20-30g | ||
| Vitamin A Low | Vitamin C Moderate | |
| Calcium 5-10% | Iron 15-20% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me