I like to add sliced grilled chicken from my favorite Vietnamese grilled chicken noodles recipe. Sometimes I mix in crunchy cucumber, pickled radish, and sweet carrot. When I want to go vegan, I use vegetarian spring rolls. I also make a homemade vegan ‘fish’ sauce. It has the same salty-sweet flavor as the real Vietnamese dipping sauce.
This bowl works for lunch or even breakfast. It’s healthy and has so many flavors. I like adding a scoop of garlic noodles or eating it next to a cool salad bowl. Want something fun? Try it with Spiral Cucumber Salad or use my Bánh Mì Charcuterie Board Ideas for extra flair.
You don’t need much kitchen equipment to make this. It’s great when you want big flavor without a lot of effort. At family events, I often serve it with Crab Rangoon, Egg Drop Soup, or spicy dishes like Spicy Wontons in Chili Oil.
It always gets a lot of love. If you like soup, pair it with a rich Wonton Soup Recipe, a clever Deconstructed Wonton Soup, or even a cold Cold Tofu Recipe. Want to feed a crowd? Try to Make Chinese Hot Pot at Home—it’s a fun meal everyone shares.
I also add a few Ramen Eggs for extra protein. Once you taste this, you’ll see why Bún Chả Giò Chay and Bun Thit Nuong are true comfort food in many Vietnamese homes, including mine.
What Is Bun Cha Gio?
Bun Cha Gio is a Vietnamese dish made with vermicelli noodles and crispy egg rolls, called cha gio. I go for this dish when I want something tasty but not too heavy. It always feels fresh and light. It’s my favorite when I need a break from greasy meals. The noodles sit on a bed of lettuce, cucumbers, and fresh salad greens.
On top, you’ll find mint and other fragrant herbs. It’s finished with crushed peanuts and pickled vegetables for crunch and tang. The magic comes from the nuoc cham, a sweet and sour Vietnamese dipping sauce. I never eat this dish without it. If you’re vegetarian, don’t worry. You can enjoy cha gio chay, made with seasoned vegetables. Bun means noodles.
Cha gio means fried rolls. This combo is one of the most authentic Vietnamese street foods. I once had it in Hanoi with turmeric-marinated fish rolls (ca hoi nuong). The taste was bold and fresh. What I love most is the mix of crunchy, soft, and chewy textures. That mix is what makes it so good. If you like plant-based or classic, this dish has it all. It always hits the spot.
Why you’ll Love This Recipe
This Vietnamese dish is packed with so many textures and flavors, and it’s one of the most versatile meals I make at home. You get the crunch from the crispy spring rolls, the freshness from the salad, and the soft chewiness from the noodles—all in one big, satisfying bowl.
I love how easy and straightforward the steps are—boiling the noodles, frying the egg rolls, then assembling everything together. It’s the kind of meal you can swap around too—sometimes I use tofu instead of pork for extra protein, and it still tastes amazing.
The best part?
It fits perfectly into a busy weeknight cooking routine. Whether you’re new to Vietnamese food or already obsessed, this is the kind of recipe that makes you feel like a pro in the kitchen without all the fuss.
Vietnamese Food
I was having lunch at a cozy Vietnamese restaurant with one of my closest college friends. She’s always bold—with food and in life. When the waiter came by, young and smiling, she asked for Bún chả giò with no hesitation. I smiled and picked the same, though I wasn’t sure what it was.
He looked at me, noticed my tiny pause, and said with a wink, “You’ll love it, very crunchy!” I laughed. I knew this meal would become a sweet memory.
As we waited, we chatted about how trying Vietnamese food helped us learn more than just new flavors. It helped us understand people. My friend once used dishes like Vietnamese Opo Squash Soup (Canh Bầu Tôm) and Vietnamese Macaroni Soup (Súp Nui) to practice her English. She said those small food choices made communication easier, especially in mixed cultural groups. I remembered how she always loved the Vietnamese Fish Sauce Dipping Sauce (Nước chấm)—she dipped her crispy egg rolls in it with joy.
One afternoon, we even shared a cool Vietnamese-style yogurt (Sữa chua) after finishing a hot plate of Vietnamese Fried Rice Cake With Egg (Bánh bột chiên). That mix of warm and cold was perfect.
Like today, that meal was more than just lunch. It was about connection, experience, and sharing. Food had become a way we learned. It helped us grow closer. It taught us about people. And that’s what made it all special.
Food can be its own language—one full of warmth, fun, and understanding. It speaks across cultures. And it stays in your heart.
Kitchen Equipment
When making Bún Chả Giò, having the right kitchen equipment is like having extra helping hands in the kitchen. It cuts down on prep time, keeps things tidy, and helps each part of the dish turn out just right.
I’ve learned this through years of cooking, especially after one chaotic dinner where my noodles clumped, herbs wilted, and my rolls turned soggy—all because I skipped a few basic tools.
- Large pot – I always use a wide pot to boil vermicelli noodles. The width really helps prevent the noodles from sticking and makes sure they cook evenly, which is key to getting that light, springy texture.
- Salad spinner – This tool is my go-to for drying fresh herbs, lettuce, and perilla leaves. Wet greens ruin the texture of your rolls. The spinner quickly removes excess water and keeps the herbs vibrant and crisp.
- Strainer or colander – Essential for washing noodles or vegetables. I use it to sift out broken noodle bits and any little debris—especially when prepping mint and cilantro from the garden.
- Mixing bowls – Whether soaking lettuce or arranging toppings, I always grab a few bowls to keep everything organized. It’s a small touch that speeds up the flow in the kitchen.
- Tongs or slotted spoon – These help me lift fried egg rolls gently from the oil. A regular spoon would break the crust. With these tools, I avoid mess and keep the rolls whole and crispy.
- Deep frying pan or wok – For frying chả giò, nothing beats a stable wok or deep pan. The oil heats evenly, which means no half-cooked rolls. A good pan really makes a difference—I learned that the hard way with a cheap, uneven one.
- Paper towels or cooling rack – After frying, I lay the rolls on paper towels to absorb excess oil. Sometimes, I use a rack for better air circulation to lock in that crisp finish.
- Knife and cutting board – A sharp knife helps slice lettuce and herbs cleanly without bruising them. A stable cutting board makes it safer and more efficient.
These may seem like basic tools, but they’re the backbone of a smooth and enjoyable cooking process. The flavor comes from the ingredients, but the experience and the final quality really depend on how well your kitchen is set up. Trust me, investing in the right tools turns cooking into a joy—and cleanup into less of a chore.
Bun Cha Gio Ingredients
Make my Bun Cha Gio, I see it as more than a meal. It is a Vietnamese cuisine tradition that mixes crispy egg rolls, fresh herbs, and soft vermicelli noodles in one perfect bowl.
After years of cooking it at home and with Vietnamese chefs in local restaurants, I learned one thing — good results start with the right ingredients. The Vietnamese dipping sauce (nuoc cham) is the heart. But every part — from aromatic fresh herbs to savory pork — must work together. This way, the dish feels like something from the streets of Hanoi or a family kitchen in Saigon.
- Vermicelli noodles / Rice noodles – I choose delicate rice noodles for their light feel. I soak them in warm water, rinse, and keep them springy. I learned this from a Vietnamese auntie at my local Asian grocery market.
- Boneless pork chops – Minced with garlic, minced garlic cloves, and grated ginger. This gives the protein rich umami flavor. Marinating overnight makes a big difference.
- Fish sauce, soy sauce, sugar, white vinegar, rice vinegar – This marinade brings a sweet-salty taste with a light tang. It soaks into the pork and creates that classic savory style of Vietnamese culture.
- Shredded carrot & mung bean sprouts – Add fresh taste and crunch. They go inside the cha gio and over the bowl for more texture.
- Chili-garlic sauce / chili paste – Adds spice and brightness. I keep it mild for kids but strong for spice lovers.
- Lettuce (red leaf or romaine) – Washed and dried for a crisp base in the noodle salad bowl. It keeps every bite fresh.
- Sliced cucumbers (Persian cucumbers are my choice) – Cool, juicy, and easy to layer with other toppings.
- Do chua (pickled carrots and daikon) – Brings tangy taste, bright color, and a clean break from the fried rolls.
- Nuoc cham – A sweet-sour mix of lime juice, water, fish sauce, sugar, and chili sauce. It blends all the flavors.
- Chopped peanuts or crushed peanuts – Add a nutty crunch that takes the dish higher.
- Fresh herbs – Mint, basil, cilantro, and perilla leaves bring layers of fragrant flavor. These give the dish its true Southeast Asian cuisine and regional Vietnamese food character.
I shop in Asian markets or the produce department of trusted stores for the best fresh veggies and traditional ingredients. I like to talk with vendors there. They share tips on seasoning and how to pick the freshest herbs.
With each ingredient prepared with care, you get a bowl with the right culinary balance — crunch from the rolls, soft noodles, and bright herbs — all in one authentic and balanced dish.
Substitutions and Additions
Substitutions
preparing bun cha gio, you can easily customize it to fit your pantry and taste. Instead of egg rolls, I sometimes use frozen spring rolls or fried spring rolls—a trick I picked up when cooking for friends in a hurry.
Whether you’re at a restaurant or home, you can swap between vermicelli noodles, white rice, or brown rice.
I’ve made it both from scratch and with pre-made items, and each has its own charm. My go-to swap for protein is thit nuong (Vietnamese grilled pork), but I also enjoy thit nuong cha gio or Vietnamese lemongrass chicken, depending on my mood.
Additions
It’s not always about sticking to what’s listed—I like adding my own touches for extra texture and flavor. My suggestions below include tossing in bean sprouts for crunch and freshness, or adding thin slices of Thai chilis mixed with sambal oelek for a spicy kick.
No matter what,
I always pair it with nuoc cham (Vietnamese dipping sauce) because it complements both rice and noodles beautifully. In fact, Vietnamese vermicelli noodles in a big bowl with a hint of chili never fail to impress at my table.
How To Make Bun Cha Gio
Making My Easy Bun Cha Gio Recipe
Now time to make my bun cha gio, I always start with the freshest ingredients. Freshness makes the dish real and full of flavor. I buy crisp lettuce leaves, fresh mint, and sweet carrots.
I also get tangy pickled daikon and do chua from my trusted Vietnamese market. I follow the package instructions for vermicelli noodles.
I soak them in cold water using the cold rinse method. A Vietnamese chef in Hanoi taught me this trick. It keeps the noodles light, springy, and never sticky. While the noodles drain well, I get the pork ready.
I marinate it with garlic, ginger, fish sauce, soy sauce, and just enough sugar to balance the taste.
I let it sit for at least 30 minutes.
But when I marinate overnight, the aroma and taste grow much stronger. Small steps like this have made my cooking better over the years.
Cooking the Pork and Cha Gio
I like to stir fry the main protein source in a well-used wok over medium-high or high heat.
I use peanut oil or vegetable oil. I cook until the meat is brown, juicy, and full of flavor. For Vietnamese egg rolls (cha gio), I sometimes make them ahead and freeze them.
This saves time on busy days. When I need them, I thaw halfway and cook until crisp and golden. Once done, I cut them into bite-sized pieces with scissors. This makes them easy to dip in nuoc cham, the classic Vietnamese dipping sauce.
It gives every bite a sweet and savory kick. I also like to toss the rolls with the pork in a big salad bowl.
This helps flavors blend well, and my guests always love it.
Assembling and Serving Bun Cha Gio
When it’s time to serve, I use a large serving bowl or salad bowl. I add the noodles, crisp lettuce, and sliced cucumbers.
Then I add the golden bun cha gio. I tuck in the bite-sized Vietnamese egg rolls and pour a good amount of dipping sauce over it. I top everything with half the do chua, thinly sliced carrots using my slicing method, and a handful of fresh chopped herbs.
This easy and clear method makes the dish authentic, traditional, and gluten-free if you use gluten-free soy sauce. The texture, seasoning, and aroma always remind me of busy food stalls in Vietnam.
There, food safety, good cooking technique, and balanced taste are everyday standards.
Nuoc Cham
Nuoc Cham for Vietnam’s Bun Cha Gio, I like to mix sweetened lime juice with fish sauce, but sometimes I follow the way some restaurants do it and use rice vinegar instead of lime. This method softens the bite while keeping the flavor bright. I start by stirring sugar into warm water in a bowl until it’s fully dissolved, then I add more fish sauce, a bit of garlic, salt, and a spoon of chili garlic sauce for a gentle heat. Thin shredded carrots make it colorful and fresh. I’ve found this sauce to be the main source of spicy heat for the noodle salad, so you can adjust the heat with extra chili-garlic sauce if you like it bold.
Vietnamese Gio
In Vietnam, I love Bun Cha Gio with golden Vietnamese Gio—crispy fried spring rolls that give rich flavor and crunch to the salad. I often prefer good-quality frozen spring rolls instead of making them from scratch. It saves prep time and still tastes great. I preheat the oven to the temperature on the package.
I drizzle oil on a cookie sheet and roll the frozen ones before baking. While they cook, I think about what I learned from restaurants—how to make a tangy sauce with sweetened lime juice, rice vinegar, and fish sauce. I stir them in a small bowl with sugar and warm water until dissolved. Then I add garlic, salt, and chili garlic sauce for spicy heat.
Thin shredded carrots add a fresh look. If you want more heat, you can also prefer extra chili. When the spring rolls are ready, I chop them into 1/2-inch pieces and set aside. Then I place them on the noodle salad—the perfect source of texture in this dish. I discovered it works as well for a quick family dinner or a party.
Expert Tips
- Make in advance: Prepare Vietnamese egg rolls ahead of time to save effort on busy days.
- Store smartly: Use the refrigerator for short-term storage or freezing for long-term freshness.
- Best reheating method: Air fryer for super crispy results or oven for even warm heat.
- Prep your toppings: Keep chua (pickled carrots and daikon) in a jar so you can cut down prep time instantly.
- Fresh greens matter: Always wash lettuce and herbs well to remove all dirt and debris from the leaves.
- Keep it quick and easy: Having everything ready makes the recipe smooth to assemble and easy to serve.
Recipe Variations
- Use different meats: Try beef, pork, chicken, or shrimp to add variety and keep your Bun Cha Gio exciting. From my experience, mixing proteins makes every meal fresh and satisfying.
- Mix proteins: Combining two or more meats gives richer flavor and a more complex taste that guests love. I often blend chicken and shrimp for a balanced, savory bite.
- Add or omit vegetables: You can change the bowl based on what you like or have. Sometimes, I leave out some vegetables to keep the dish lighter but still tasty.
- Load up on herbs: Fresh cilantro, mint, and Thai basil add bright aroma and make the dish better. I always use more herbs for that real Vietnamese touch.
- Make it your own: Change ingredients to match what he or she likes. Personalizing flavors makes the meal more fun and memorable.
This way, your recipe stays flexible and easy to change. It’s perfect for new cooks and anyone who wants to enjoy traditional Vietnamese flavors with their own twist.
More Recipes You Might Like
Fast & Crispy Bún Chả Giò (Vietnamese Spring Roll Noodle Bowl)
Description
Bun Cha Gio is a vibrant Vietnamese noodle salad that layers crispy fried cha gio (spring rolls) over cool, tender rice vermicelli. It’s a playful mix of contrasts — hot and crunchy against cold and silky, savory richness paired with bright, fresh herbs. The dish is dressed with nuoc cham, a tangy-sweet fish sauce blend that soaks into every bite, making the flavors pop. Crisp lettuce, pickled vegetables, and roasted peanuts add freshness, crunch, and nutty depth, while aromatic mint and basil lift the whole bowl. Each mouthful feels balanced, refreshing, and deeply satisfying — a street food favorite turned comfort meal.
Ingredients
For the Salad:
For the Nuoc Cham Dressing:
For the Salad:
Nutrition Facts
Servings 6
Serving Size 420 g (with noodles, herbs, and sauce)
- Amount Per Serving
- Calories 1061kcal
- % Daily Value *
- Total Fat 48.1g74%
- Saturated Fat 14.6g73%
- Trans Fat 0.3g
- Cholesterol 222mg74%
- Sodium 1785mg75%
- Potassium 1035mg30%
- Total Carbohydrate 106.4g36%
- Dietary Fiber 7.3g30%
- Sugars 10.6g
- Protein 50g100%
- Vitamin A 5985 IU
- Vitamin C 19.8 mg
- Calcium 182 mg
- Iron 4.6 mg
- Vitamin D 62 IU
- Vitamin E 2.8 IU
- Vitamin K 84 mcg
- Niacin 11 mg
- Folate 154 mcg
- Vitamin B12 2 mcg
- Biotin 7 mcg
- Magnesium 78 mg
- Zinc 8.9 mg
- Selenium 48 mcg
- Chromium 8 mcg
- Chloride 1400 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Feel free to add more herbs like mint, cilantro, and Thai basil to brighten the flavors.
- If you don’t have vermicelli noodles, you can replace them with other noodles, but vermicelli is best for soaking up flavors.
- Make your own do chua (pickled veggies) ahead of time to save prep work.
- Wrap egg rolls in lettuce and herbs with nuoc cham for an authentic Vietnamese appetizer experience.
