Snacking on chả giò (egg rolls) plain is fine if you’re in a rush, but sometimes I need something more substantial. Plus I get to pat myself on the back for actually eating some greens. Bún chả giò is one good way to handle that.
The bowl is lined with fresh shredded lettuce at the bottom, then topped with just rice vermicelli and topped with the egg rolls. You can cut up the egg rolls into bite-sized pieces if you want.
I don’t like iceberg lettuce for almost all applications, so I’ll opt for the ‘green leaf’ or ‘red leaf’ lettuce which is softer and has more flavor. For the noodles, thin ones are easier to eat and cook faster too. Serve noodles at about room temperature quickly after boiling.
This dish goes well with some Vietnamese herbs like tiá tô (Vietnamese perilla), kinh giới (Vietnamese balm) and rau thơm (mint). However, if you can’t find those, mint and shredded lettuce will be just fine. This is also good with cucumber slices and home made dồ chua (Vietnamese pickles).
The egg rolls are seasoned well by themselves, but since we’re eating this with a good amount of shredded lettuce and rice vermicelli, some nước chấm dipping sauce on the side is necessary.
- 8-12 egg rolls (chả giò)
- one 12 oz. package of rice vermicelli noodles
- 2 small cucumbers
- 1 head shredded green or red leaf lettuce
- Vietnamese pickles (dồ chua)
- dipping sauce (nước chấm)
- mint (rau thơm)
- Vietnamese perilla – tiá tô
- Vietnamese balm – kinh giới
- Wash and cut all vegetables and herbs.
- Boil rice vermicelli noodles according to package instructions.
- Arrange in bowls, top with egg rolls and prepare the dipping sauce.