Vietnamese Noodle Salad Bowl
Bún Chả Giò is a vibrant rice noodle salad bowl topped with golden, crispy fried spring rolls. It’s a popular dish in Vietnam that perfectly combines freshness with indulgence: soft vermicelli noodles, crunchy vegetables, aromatic herbs, and crisp chả giò, all brought together by the iconic nước chấm dipping sauce.
Ingredients
For the Bowl:
- 200g vermicelli noodles, cooked, rinsed under cold water and drained
- 1/2 cucumber, julienned
- 2 cups lettuce, shredded or mixed salad leaves
- 1 cup beansprouts (optional)
- 1/2 brown onion, sliced
- fresh herbs, mint, coriander, Thai basil
- crushed roasted peanuts
- pickled carrots and daikon,
- crispy shallots, (optional)
- lime wedges, for serving
- spring onion oil, neutral oil and spring onion microwaved for 30 seconds until fragrant.
Instructions
- Sauté onion and beansprouts until onions are slightly charred. Set aside. (optional topping)
- Combine pickle ingredients, full recipe for pickled carrots and daikon here.
- Combine fish sauce, lime juice, sugar, water, garlic, and chilli in a small bowl. Stir until sugar dissolves. Full recipe for the dressing here.
- Fry spring rolls until crispy golden brown.
- In a large bowl, layer noodles, lettuce, herbs, cucumber, carrots, onion and bean sprouts. Cut the spring rolls into bite-sized pieces, drizzle with nước chấm, and sprinkle with peanuts.
- Serve immediately with extra herbs, lime wedges, and more sauce on the side.
Notes
Make it vegan: Use tofu and soy sauce instead of fish sauce in the dressing.
Meal prep: Keep the components separate and assemble when ready to eat.