20-Min Bun Cha Gio with Crispy Spring Rolls
Vietnamese vermicelli bowl loaded with crispy fried spring rolls, lettuce, herbs, and tangy fish sauce dipping sauce. A weeknight dinner that tastes restaurant-fresh in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 12g
Ingredients
- 3 oz rice vermicelli noodles (dried)
- 6 pieces frozen spring rolls (pork or shrimp)
- 3 tbsp fish sauce
- 1 whole lime (juiced)
- 2 cups butter lettuce or romaine, torn
- ½ cup fresh herbs (cilantro, mint, basil), chopped
Instructions
- 1
Boil salted water in a pot, add vermicelli noodles, and cook until tender, ~5 minutes. Drain, rinse with cold water, and set aside.
- 2
Heat oil in a deep skillet or wok to 350°F (or until a wooden spoon handle sizzles when touched to surface). Fry spring rolls 2–3 minutes per side until golden and crispy.
- 3
Transfer spring rolls to a paper towel-lined plate. Let cool 1 minute, then break each into halves.
- 4
Whisk fish sauce with lime juice and 2 tbsp water. Taste and adjust—it should balance salty, sour, and umami.
- 5
Divide noodles and lettuce between two bowls. Top with spring roll pieces and scattered herbs.
- 6
Pour fish sauce dressing over the bowl. Serve immediately while spring rolls are still crispy.
Tools you’ll need
- large pot
- deep skillet or wok
- thermometer (optional)
- paper towels
- small bowl (for dressing)
- whisk
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