Bun cha gio
What is bun cha gio?
Bún chả giò, pronounced “boon sha joh”) is a widely loved Vietnamese dish. Crispy Vietnamese spring rolls (cha gio) are served on top of a salad of cold rice vermicelli noodles, cucumber, bean sprouts, lettuce, herbs and chopped peanuts. The result is a light, refreshing dish in which hot and cold, crispy and soft, raw and baked, but always fresh, ingredients are combined.
Do you want a vegetarian version with no meat in the spring rolls? Order a bun cha gio chay.
Did you know...
Dozens of Vietnamese spring rolls are often made for a special occasion or party. They are served as a snack and the leftovers are the perfect excuse to make bun cha gio. Other leftovers can also be used in this dish. If there are still some shrimp left, an extra topping of grilled shrimp (tom nuong) is added. Another favourite is bun cha gio thit nuong, with a portion of grilled meat.
How to make bun cha gio
First, the spring rolls, cha gio, are made. Chopped, soaked glass noodles (bun tau), tree ear mushrooms, thin strips of taro, grated jicama and/or onion are mixed with minced pork and (sometimes) shrimp. For a vegetarian version, meat and fish are usually replaced by tofu and extra vegetables. The filling is rolled neatly in rice or wheat sheets, and then fried in vegetable oil.
How to eat
If you like, cut the spring rolls into bite-sized pieces. Fill a bowl with the following layers: freshly cut lettuce, cold glass noodles and the pieces of spring roll. Garnish with cucumber slices, pickled carrot and daikon (do chua), and spices. Serve with a bowl of nuoc cham for drizzling, or to dip the spring rolls into.
More in the mood for a snack than a meal? Order just the spring rolls (cha gio).