0 from 27 votes
Vietnamese Rice Vermicelli Noodles with Spring Rolls (Bun Cha Gio)
This recipe for Vietnamese Rice Vermicelli Noodles with Spring Rolls (Bun Cha Gio) is simple, fresh, crunchy and delicious. It's a light yet substantial meal, perfect for summer or anytime.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 1
Calories: 664 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
Asian , Vietnamese
Ingredients
- 5-6 Spring Rolls fried until golden and crunchy
- 100 g rice vermicelli noodles cooked
- ¼ head lettuce shredded
- ½ cucumber sliced
- bean sprouts blanched
- mint leaves
- perilla leaves
- do chua
- nuoc cham
Instructions
- Fry the spring rolls in hot oil until crisp, golden in colour and crunchy.
- Drain on paper towel.
- Note: if using frozen spring rolls, fry from frozen -- do not defrost.
- Cook the rice vermicelli noodles according to the package directions.
- Rinse and drain the noodles.
- Arrange the rice noodles, lettuce, cucumber, bean sprouts, herbs and do chua on a serving bowl.
- Add the fried spring rolls.
- Drizzle nuoc cham over the noodles and serve immediately.
Cup of Yum
Nutrition Information
Calories
664kcal
(33%)
Carbohydrates
142g
(47%)
Protein
14g
(28%)
Fat
25g
(38%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
9mg
(3%)
Sodium
730mg
(30%)
Potassium
409mg
(12%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
1471IU
(29%)
Vitamin C
6mg
(7%)
Calcium
98mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 664
% Daily Value*
| Calories | 664kcal | 33% |
| Carbohydrates | 142g | 47% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 730mg | 30% |
| Potassium | 409mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 1471IU | 29% |
| Vitamin C | 6mg | 7% |
| Calcium | 98mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.