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Top down view of bun cha gio with chopsticks holding a sliced spring roll piece to show off the filling.
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Bun Cha Gio - Vietnamese Noodle Salad with Spring Rolls

This Vietnamese noodle salad is truly the star of the show! Known as bun cha gio, it's topped with crispy fried spring rolls on a bed of vermicelli and drizzled with nuoc mam sauce.
Course Breakfast, Dinner, Lunch, Salad
Cuisine Vietnamese
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 large bowl
Calories 618kcal
Cost $8

Ingredients

  • 100 g vermicelli noodles
  • 3-4 fried spring rolls cooked, served whole or cut in thirds

For the nuoc mam cham (pour over sauce)

For the toppings, make your own combo

Instructions

  • Have your fried spring rolls cooked and ready to go (either store-bought or from scratch Vietnamese or Thai style). Cook vermicelli noodles according to packet directions and drain.
    100 g vermicelli noodles, 3-4 fried spring rolls

For the Nuoc Mam Cham (pour over sauce)

  • Add the water, fish sauce, rice vinegar, lime juice, sugar, garlic and (optional) fresh chilli in a small dish, and stir until the sugar has dissolved.
    4 tbsp water, 2 tbsp fish sauce, 2 tbsp rice vinegar, 2 tsp lime juice, 2 tsp sugar, 2 tsp garlic, 1 fresh chilli birds eye

Assemble the bowl

  • Grab a large, wide bowl to arrange your salad, it's going to be big! Layer with lettuce, if using, then the vermicelli noodles. Top next with your favourite toppings, including mint, coriander, bean sprouts, cucumber, pickled carrot and daikon, spring onion, chilli and finally, crispy fried spring rolls.
    3-4 fried spring rolls, 2 tbsp crushed peanuts, 1 handful mint, 1 handful coriander, 1 handful lettuce, ¼ cup bean sprouts, ¼ cup cucumber, ¼ cup pickled carrot and daikon, 1 small red chilli, 1 spring onion / green onion
  • Serve with the sauce on the side, and once you're ready to eat, pour it over the bowl and dig in!

Video

Notes

  • Spring Rolls - Chop them into pieces or serve them whole - it’s up to you!
  • Noodles - Drain in fresh water after soaking to remove excess starch. This will stop them overcooking and becoming gluggy.
  • Salad Ingredients - Use all of them, pick and choose the ones you like best, or sub with anything else you want to use up. For example, if we don’t have lettuce on hand, we’ll use other leafy greens like spinach or beetroot leaves.
  • Layering - Vietnamese restaurants will often layer this noodle salad with the veggies on the bottom, then the vermicelli noodles, followed by the spring rolls on top. 
  • Sauce - This is usually served on the side so the spring rolls stay extra hot and crispy until you’re ready to eat. You can use it as a dipping sauce or just pour the whole lot over the salad and mix it through!
  • Protein - Serve the salad with shredded rotisserie chicken or leftover roast chicken, lemongrass chicken or boneless pork chops (bun thit nuong cha gio). For something a little different, top it with fried tofu, meatballs or Vietnamese fried wontons if you prefer. 
  • Sauce / Dressing - Experiment with non-traditional sauces / salad dressings to mix things up and find your favourite flavour combinations. We recommend:
  • Make it Vegetarian - Use vegetarian spring rolls (chả giò chay), and vegan nuoc cham (or if making your own nuoc cham, use vegan fish sauce or leave it out completely).

Nutrition

Calories: 618kcal | Carbohydrates: 116g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 3046mg | Potassium: 956mg | Fiber: 8g | Sugar: 19g | Vitamin A: 1342IU | Vitamin C: 156mg | Calcium: 129mg | Iron: 4mg