Bun Chao Gio - Vietnamese Noodles With Spring Rolls

READY IN: 35mins




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