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    You are in: Home / Recipes / Bun Chao Gio - Vietnamese Noodles With Spring Rolls Recipe
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    Bun Chao Gio - Vietnamese Noodles With Spring Rolls

    Bun Chao Gio - Vietnamese Noodles With Spring Rolls. Photo by becy

    1/1 Photo of Bun Chao Gio - Vietnamese Noodles With Spring Rolls

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    becy's Note:

    This is a very popular Vietnamese fast-food-style dish but unlike Western fast-food it's slightly more healthy... (esp. if you skip the spring rolls and use bbq meat instead) If you don't want to cook spring rolls, you can use Thai fish cakes, grilled pork/beef/chicken, prawns or tofu. Pretty much any protein at all. Or you can just eat the noodles and salad on their own. In my photo I have used home made fish cakes instead of spring rolls, but I think spring rolls makes the tastiest version of this recipe. You will have a lot of extra spring rolls! You can freeze them without cooking them for later if you want.

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    Units: US | Metric


    1. 1
      Soak the mushrooms in boiling water til soft.
    2. 2
      Soak 20 g of the rice vermicelli in boiling water til soft.
    3. 3
      Put in a food processor: softened rice vermicelli, softened mushrooms, pork mince, garlic, spring onions, carrot, egg, salt, pepper and hoi sin sauce and blend quickly (not til it's a paste).
    4. 4
      Cut spring roll pastry (if in large sheets) into squares, about 10 - 15 cm on each side.
    5. 5
      For each square, turn so point is downwards.
    6. 6
      Place spoon of mixture just below centre of square and shape into a little log (not all the way to the edges though).
    7. 7
      Take bottom point and fold over mixture, tucking in on opposite side.
    8. 8
      Roll upwards one full roll.
    9. 9
      Fold each side point into middle.
    10. 10
      Finish rolling around top point and glue shut with egg white.
    11. 11
      Heat vegetable oil to high, test it's hot enough by dropping in a small piece of pastry - if it bubbles it's ready.
    12. 12
      Cook spring rolls in oil til golden brown.
    13. 13
      Place cooked spring rolls on kitchen towel to drain oil.
    14. 14
      Put lettuce, sprouts, cucumber, chopped herbs in a large single-size serving bowl.
    15. 15
      Heat up a litre of water to boiling.
    16. 16
      Cook remaining rice vermicelli (will only take a couple minutes).
    17. 17
      Drain vermicelli in a colander, rinse with lukewarm water.
    18. 18
      Place rice vermicelli over greens in bowl.
    19. 19
      Sprinkle peanuts and fried shallots over the top.
    20. 20
      Slice spring rolls into bite size pieces and place on top.
    21. 21
      Combine sugar-water, fish sauce, chopped red chili and lime juice in a bowl and then pour over noodle dish.

    Ratings & Reviews:


    Nutritional Facts for Bun Chao Gio - Vietnamese Noodles With Spring Rolls

    Serving Size: 1 (953 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1609.8
    Calories from Fat 617
    Total Fat 68.5 g
    Saturated Fat 20.4 g
    Cholesterol 337.6 mg
    Sodium 2783.7 mg
    Total Carbohydrate 178.1 g
    Dietary Fiber 15.3 g
    Sugars 23.3 g
    Protein 73.3 g

    The following items or measurements are not included:

    dried shiitake mushrooms

    fried shallots

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