Vietnamese Egg Roll Vermicelli Bowl (Bún Chả Giò) A fresh, crunchy, herb‑forward vermicelli bowl topped with golden, shatter‑crisp egg rolls. This is the classic Vietnamese combination of textures: cool noodles, bright herbs, crisp vegetables, and a savory protein — all finished with nước chấm.
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In This Recipe & Cooking Guide
Why This Recipe Works
Vietnamese vermicelli bowls are built on contrast. The noodles are soft and neutral, the herbs are cooling, the vegetables add crunch, and the protein brings richness. Egg rolls (chả giò) are one of the most beloved toppings because they stay crisp even when drizzled with sauce. This bowl uses your existing egg roll recipe and your standard layering method so readers can assemble a restaurant‑quality bowl at home.
Ingredients You’ll Need for Vietnamese Egg Roll Vermicelli Bowl
- Rice vermicelli noodles
- Butter lettuce or green leaf lettuce
- Fresh herbs: mint, cilantro, Thai basil
- Cucumber batons
- Pickled carrot and daikon
- Crispy egg rolls
- Roasted peanuts
- Crispy shallots
- Nước chấm for serving. See Easy Nước Chấm Recipe (Vietnamese Dipping Sauce)
- Lime wedges
Shop Vietnamese Pantry Ingredients
For your Vietnamese Egg Roll Vermicelli Bowl:
- Top Choice Fish Sauce: Red Boat Fish Sauce
- Vietnamese Rice Vermicelli: Three Ladies Brand
- Perfect Crispy Texture: Spring Roll Wrapper
- The Presentation: Ceramic Serving Bowl Options
How to Cook the Vermicelli Noodles
Cook the noodles according to package instructions, rinse under cold water, and drain well. Shake off excess water so the noodles stay light and separate. If prepping ahead, toss lightly with neutral oil to prevent sticking.
Related Rice Vermicelli Cooking Tips:
- How to Cook Perfect Rice Vermicelli Noodles
- The Best Ways to Use Rice Vermicelli in Vietnamese Cooking
- Rice Vermicelli Noodle Bowl Bar
Make the Crispy Fried Spring Rolls (Chả Giò)
Fry until deeply golden and crisp. Let them rest on a rack so the bottoms stay crunchy. Slice each egg roll into thirds right before serving to preserve texture.
Classic Vietnamese Chả Giò (Crispy Fried Spring Rolls)
Equipment
- Large mixing bowl
- Cutting board & knife
- Strainer
- Large skillet
- Tongs
- Cooling rack
Ingredients
- 1 pound ground pork
- 4 ounces shrimp finely chopped
- 1 cup taro or jicama shredded and squeezed dry
- 1 cup wood ear mushrooms soaked and finely chopped
- 1 cup glass noodles soaked and cut into short lengths
- 1 small carrot finely shredded
- 2 cloves garlic minced
- 2 shallots minced
- 1 egg
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 package Vietnamese spring roll wrappers rice paper or netted wrappers
- Neutral oil for frying
Instructions
- Combine pork, shrimp, taro or jicama, wood ear mushrooms, glass noodles, carrot, garlic, and shallots in a large bowl.
- Add egg, fish sauce, sugar, salt, and black pepper. Mix until the filling is cohesive but not overworked.
- Prepare a shallow dish of warm water if using rice paper wrappers. Dip each wrapper briefly to soften.
- Place a small amount of filling near the bottom edge. Fold the sides inward and roll tightly to seal.
- Heat oil in a skillet or pot over medium heat until hot but not smoking.
- Fry the rolls in batches until lightly golden. Remove and drain.
- Increase heat slightly and fry a second time until deeply golden and crisp.
- Transfer to a cooling rack to maintain crunch.
Notes
- For extra crispness, let wrapped rolls rest for 10 minutes before frying.
- Netted spring roll wrappers produce the crispiest texture and require no dipping.
- To freeze, place uncooked rolls on a tray until firm, then transfer to a sealed container.
- Fry from frozen at a slightly lower heat.
- Serve with nước chấm, herbs, lettuce, and pickled carrots and daikon for a full Vietnamese spread.
How to Build & Layer the Bowl
Start with a base of lettuce to create structure. Add a generous handful of vermicelli noodles. Layer herbs throughout the noodles so every bite is fragrant. Add cucumbers and pickled vegetables around the edges. Place sliced egg rolls on top. Finish with peanuts, crispy shallots, and lime. Serve with nước chấm on the side so guests can dress their bowl to taste.
- Start with the Base
- Add Fresh Herbs + Crunch
- Add the Vietnamese Egg Rolls
- Finish with Crunch
Variations To Try
There are endless ways to personalize a vermicelli bowl while keeping the core Vietnamese balance of fresh herbs, crisp vegetables, and a savory topping. Egg rolls are the anchor here, but you can layer in additional proteins, textures, or sauces to make the bowl feel new each time.
- Add grilled shrimp, lemongrass chicken, or tofu for extra protein.
- Swap in fresh herbs based on what you have.
- Add chili crisp or sliced Thai chilies for heat.
Featured Vermicelli Bowl Recipes:
- Lemongrass Coconut Shrimp Vermicelli Bowl
- Turmeric Coconut Noodles with Charred Mushrooms and Herbs
- How to Make Lemongrass Chicken Vermicelli Bowl
- See More Vietnamese Bowl Recipes
Related Vietnamese Pantry Tip:
- The Best Ways to Use Rice Vermicelli in Vietnamese Cooking
- How to Store Fresh Herbs for Vietnamese Cooking
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