Bún Chả Giò Rice Vermicelli Bowl With Spring Rolls
A refreshing Vietnamese noodle salad featuring crispy deep-fried spring rolls, fresh herbs, and a tangy fish sauce dressing.
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Ingredients
- 400 grams Dried rice vermicelli noodles
- 8 pieces Vietnamese spring rolls (Chả Giò)
- 2 cups Shredded lettuce
- 1 cup Fresh mint and cilantro leaves
- 1/2 cup Pickled carrots and daikon
- 1 medium Cucumber, julienned
- 1/4 cup Crushed roasted peanuts
- 1 cup Nước Chấm (Vietnamese dipping sauce)
- 2 cups Vegetable oil for frying
- 2 tablespoons Fried shallots(optional)
Instructions
- 1
Boil a large pot of water and cook the rice vermicelli for 3-5 minutes until tender but firm, then drain and rinse under cold water.
- 2
Heat vegetable oil in a pan and fry the spring rolls until the skins are golden brown and crispy.
- 3
Drain the fried spring rolls on paper towels and cut them into bite-sized thirds using kitchen shears.
- 4
Prepare four large serving bowls by placing a layer of shredded lettuce and fresh herbs at the bottom.
- 5
Divide the cooled rice vermicelli noodles evenly among the bowls, placing them over the greens.
- 6
Arrange the julienned cucumber, pickled vegetables, and sliced spring rolls on top of the noodles.
- 7
Garnish each bowl with crushed peanuts and fried shallots for extra crunch.
- 8
Serve immediately with a side of Nước Chấm sauce to be poured over the bowl before eating.
Nutrition per Serving
540
Calories
14g
Protein
72g
Carbs
22g
Fat
4g
Fiber
12g
Sugar
890mg
Sodium
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