Vietnamese Egg Rolls & Rice Noodles Recipe (Bún Chả Giò)

Method3 steps · about 15 min

1. 1

   Step 1: Wash and cut all vegetables and herbs.

   Uses 2 cucumbers · 1 head green or red leaf lettuce · mint (rau thơm) · Vietnamese perilla – tiá tô · Vietnamese balm – kinh giới · running water for washing vegetables and herbs

2. 2

   Step 2: Boil rice vermicelli noodles according to package instructions.

   Uses 12 oz dry rice vermicelli noodles · water for boiling dry rice vermicelli according to its package

3. 3

   Step 3: Line four bowls with the washed shredded lettuce, then add the cooked drained rice noodles and sliced cucumbers. Top with the 8–12 already-cooked egg rolls, cutting them into bite-sized pieces if desired. Add mint, perilla, Vietnamese balm and prepared carrot-daikon pickles. Serve promptly with ready-made nuoc cham alongside.

   Uses 8–12 ready-cooked Vietnamese egg rolls · prepared Vietnamese carrot-daikon pickles · prepared Vietnamese fish-sauce dip · sliced cucumbers, shredded lettuce and washed mint, perilla and balm · 12 oz dry noodle package cooked according to its package and drained, cooled briefly for assembly