Bún Chả Giò (Vietnamese Egg Rolls with Vermicelli Noodles)

By: takestwoeggsPosted: 20/05/2023 Updated: 30/11/2023
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Bún chả giò or Vietnamese egg rolls with vermicelli noodles are made with crispy savory Vietnamese egg rolls that lay on top of a bed of fresh vermicelli noodles, a medley of fresh herbs, and pickled vegetables that are drizzled with a signature Vietnamese dipping sauce.
Bún Chả Giò (Vietnamese Egg Rolls with Vermicelli Noodles)

Bún chả giò or Vietnamese egg rolls with vermicelli noodles are made with crispy savory Vietnamese egg rolls that lay on top of a bed of fresh vermicelli noodles, a medley of fresh herbs, and pickled vegetables that are drizzled with a signature Vietnamese dipping sauce. This fresh Vietnamese vermicelli noodle salad bowl is perfect for warmer days!

Lifting up sliced vietnamese egg rolls from a bowl of bun cha gio.

Bún chả giò or Vietnamese noodles with egg rolls is an easy yet incredibly delicious dish that you can enjoy for breakfast, lunch, or dinner. These Vietnamese egg roll noodles are made with crispy egg rolls, thin rice vermicelli noodles, pickled vegetables, fresh green veggies, and herbs to balance the rich savory flavors of the egg rolls.

Bún chả giò has always been a family favorite and is one of the dishes that are always on rotation in my house. It’s light, fresh and has the perfect amount of crispy and crunchy perfection. If you loved this fresh Vietnamese noodles recipe, check out my bun thit nuong (Vietnamese grilled pork noodles), mi xao gion (crispy noodle stir fry), or Vietnamese garlic noodles!

A bowl of vietnamese egg rolls with vermicelli noodles on a tile table.

Why You’ll Love This Recipe

  • Savory and satisfying. This bun cha gio recipe is incredibly satisfying without being too heavy. The light fresh herbs, veggies, and noodles pair so deliciously with the crunchy savory Vietnamese egg rolls.
  • Make ahead. You can easily make the Vietnamese egg rolls in advance and store them in the freezer or refrigerator. When you’re ready, simply heat them up and toss them in a freshly prepared noodle bowl!
  • Customizable! You can customize your own Vietnamese vermicelli noodles by mixing and matching your veggies, adding more protein, or making your egg rolls vegetarian. I’ve listed some suggestions for substitutions below.

What is bún chả giò?

“Bun” translates to noodles in Vietnamese and “cha gio” translates to egg rolls so together it roughly translates to egg roll noodles. Bún chả giò is a Vietnamese vermicelli noodle dish that is made from vermicelli rice noodles, and Vietnamese egg rolls and assembled with shredded lettuce, cucumbers, fresh herbs, and pickled radish and carrots. It is then drizzled with the signature Vietnamese dipping sauce (nuoc cham) for a complete meal.

Looking down at a bowl of bun cha gio on a table.

Kitchen Equipment

You will only need a few items of kitchen equipment to make these fried egg roll noodles.

  • Pot: you will need a large pot to cook your vermicelli noodles in.
  • Salad spinner: I recommend washing your lettuce and herbs to remove all the debris and tiny dead bugs that may still remain! A salad spinner will help remove all the excess water from your greens.

Ingredients

You can buy all of the ingredients for this bun cha gio recipe at your local Asian or Vietnamese grocery market.

  • Cha Gio: (or Vietnamese egg rolls) You can either make your egg rolls from scratch with my cha gio recipe or buy them frozen or pre-made. Click on the link for my recipe for Vietnamese egg rolls.
  • Do Chua: (or pickled carrots and daikon) These add a pop of color, brightness, and crunch to the rich savory bowl. Click on the link for my recipe for do chua!
  • Nuoc Cham: (or Vietnamese dipping sauce) is made from fish sauce, garlic lime juice, sugar, water, and chili paste is a MUST for this vermicelli bowl. Click on the link for my recipe for nuoc cham!
  • Vermicelli noodles: vermicelli noodles or Vietnamese rice noodles can be found at any Asian grocery market in the dried noodle aisle.
  • Lettuce: lettuce is the base of the salad part of the noodle salad bowl. You can use any type of lettuce. Make sure to rinse them and slice them into small pieces before serving.
  • Cucumbers: you can use any type of cucumber. I always use Persian cucumbers.
  • Mint: mint, a traditional herb used in Vietnamese cuisine, adds additional freshness to egg rolls.
  • Cilantro: another herb to brighten Vietnamese noodles.
  • Peanuts: crushed peanuts add another textural element and a nutty element.
All the ingredients to make bun cha gio organized and labeled.

Substitutions and Additions

This is your egg roll noodles you can customize it however you please! I’ve listed some suggestions for substitutions and additions below.

Substitutions

  • Pre-made egg rolls: if you are not in the mood to make egg rolls from scratch you can always use frozen pre-made egg rolls, or egg rolls from your local restaurant!
  • Rice: if you are not a fan of vermicelli noodles, you can swap it for white or brown rice.

Additions

  • Chili: if you are looking for spicy Vietnamese vermicelli noodles, add a few slices of Thai chilis or sambal oelek to your nuoc cham (Vietnamese dipping sauce).
  • Bean Sprouts: if you are looking for more added crunch and freshness go ahead and add some bean sprouts
  • Protein: If you are looking to add more protein to your Vietnamese vermicelli noodles, you can add the following into your bowl: Thit Nuong (Vietnamese Grilled Pork), or Vietnamese lemongrass chicken

How to Make Bun Cha Gio

This bun cha gio recipe is straightforward! All you need to do is make or buy the egg rolls in advance and assemble the bowl!

  1. Make egg rolls. Follow my recipe for Vietnamese egg rolls (cha gio) to make your egg rolls. Cut them into bite-sized pieces. Set aside.
Someone grabbing an egg roll from a plate piled with egg rolls.
Click here for Vietnamese egg rolls (cha gio) recipe
  1. Cook the noodles. Boil the vermicelli noodles according to the package instructions. Rinse the noodles in cold water. Set aside.
  2. Assemble the bowl. In your serving bowl, add half a bowl of lettuce, do chua (pickled daikon and carrots), mint, sliced cucumbers, and cut egg rolls. Drizzle with nuoc cham (Vietnamese dipping sauce) and enjoy!
A bowl of vietnamese egg rolls with vermicelli noodles on a tile table.

Tips for the Best Bun Cha Gio

  • Make egg rolls in advance. Making Vietnamese egg rolls is a timely process. It takes time to make the mixture, roll, and fry. I recommend making the egg rolls in advance so that assembling the bowl will be quick and easy.
  • Reheat egg rolls in an air fryer or oven. My favorite way to reheat my egg rolls is in the air fryer or oven. The air fryer quickly makes my egg rolls warm, crispy, and delicious again to serve.
  • Make do chua in advance. I always have a jar of do chua (pickled carrots and daikon) in the refrigerator for whenever I need it for my banh mi or vermicelli bowls. It cuts the prep time for this bun cha gio recipe.
  • Wash your lettuce and herbs! I recommend washing your lettuce and herbs before assembling your bowl. This will ensure that you remove all the dirt and debris from the leaves.

Storage Instructions

If you have any leftovers, store the egg rolls and noodles in different airtight containers from the vegetables in the refrigerator for up to 3 days.

Frequently Asked Q’s & A’s

What is in Vietnamese egg rolls?

Vietnamese egg rolls are made with pork, shrimp, eggs, carrots, taro, onion, bean thread noodles, wood ear mushrooms, and seasonings. They are wrapped in egg roll wrappers or spring roll wrappers and fried until golden perfection.

Is cha gio a popular Vietnamese food?

Vietnamese egg rolls are very popular as a tasty appetizer or you can use cha gio to make a meal like this one made with noodles and salad.

How do you serve bun cha gio?

Bun cha gio is served with cut bite-sized pieces of warm crunchy Vietnamese egg rolls, on top of a bed of vermicelli rice noodles, cucumbers, lettuce, cilantro, mint, crushed peanuts, do chua (pickled carrots and daikon) and drizzled with a garlic citrus umami flavored nuoc cham (Vietnamese dipping sauce.

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A bowl of vietnamese egg rolls with vermicelli noodles on a tile table.

Bún Chả Giò (Vietnamese Egg Rolls with Vermicelli Noodles)

5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Bún chả giò or Vietnamese egg rolls with vermicelli noodles are made with crispy savory Vietnamese egg rolls that lay on top of a bed of fresh vermicelli noodles, a medley of fresh herbs, and pickled vegetables that are drizzled with a signature Vietnamese dipping sauce.
Servings: 4 servings
Print Recipe

Ingredients

Serve

  • 1 cup Nuoc cham Vietnamese Dipping Sauce
  • Do chua Pickled daikon and carrots
  • 1 head Lettuce cut into 1 inch thick pieces
  • 2-3 Cucumbers sliced
  • 1 bunch Mint
  • 1 handful Cilantro
  • ¼ cup Peanuts crushed

Instructions

  • Make egg rolls. Follow my recipe for Vietnamese egg rolls (cha gio) to make your egg rolls. Cut them into bite sized pieces. Set aside.
  • Cook the noodles. Boil the vermicelli noodles according to the package instructions. Rinse the noodles in cold water. Set aside.
  • Assemble the bowl. In your serving bowl, add half a bowl of lettuce, do chua (pickled daikon and carrots), mint, sliced cucumbers and cut egg rolls. Drizzle with nuoc cham (Vietnamese dipping sauce) and enjoy!

Notes

  • Make egg rolls in advance. Making egg rolls is a timely process. It takes time to make the mixture, roll, and fry. I recommend making the egg rolls in advance so that when it comes to assembling the bowl it will be quick and easy.
  • Reheat egg rolls in an air fryer or oven. My favorite way to reheat my egg rolls is in the air fryer or oven. The air fryer quickly makes my egg rolls warm, crispy, and delicious again to serve.
  • Make do chua in advance. I always have a jar of do chua (pickled carrots and daikon) in the refrigerator for whenever I need it for my banh mi or vermicelli bowls. It cuts the prep time for this bun cha gio recipe.
  • Wash your lettuce and herbs! It may be overlooked, but I recommend washing your lettuce and herbs thoroughly before assembling your bowl. This will ensure all the dirt and debris is removed from the leaves.
  • Storage Instructions: This bun cha gio recipe is best served immediately. If you have any leftovers, I recommend storing the egg rolls and noodles separate from the vegetables in different airtight containers in the refrigerator for up to 3 days.

Nutrition:

Calories: 506kcal | Carbohydrates: 103g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 226mg | Potassium: 511mg | Fiber: 6g | Sugar: 5g | Vitamin A: 894IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 2mg

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