Fried spring rolls are considered a snack or a light appetizer, but when combined with other ingredients, they can become a main dish. In this article, Food Vietnamese will show you how to make nutritious Vietnamese Spring Roll Noodles (Bún Chả Giò) with easily accessible ingredients in a quick and cost-effective manner.
Since ancient times, spring rolls have been an indispensable traditional dish in Vietnamese culinary culture. Many people are enamored with spring rolls due to their crispy outer shell and delicious, nutritious meat filling inside. Skillful home cooks have creatively transformed spring rolls into a noodle dish served with sweet and sour fish sauce that excites the taste buds. Check out the information below to learn the simplest recipe for making Vietnamese Spring Roll Noodles at home.
Ingredients for Vietnamese Spring Roll Noodles (Bún Chả Giò)
To make Bún Chả Giò for 4 people, prepare the following ingredients:
- 300g fresh rice noodles
- 500g ground pork
- 300g pork paste (giò sống)
- 2 large wood ear mushrooms
- 1 carrot
- 1 daikon radish
- Half a cucumber
- 10g mixed herbs
- 1 package of cellophane noodles (miến tàu)
- 1 pack of rice paper wrappers (bánh tráng bò bía)
- 3 tablespoons fish sauce
- 4 teaspoons sesame oil
- 50ml cooking oil
- Seasonings: Sugar, seasoning powder, salt, MSG, ground pepper.
Steps to Make Vietnamese Spring Roll Noodles (Bún Chả Giò)
Prepare the Spring Roll Filling:
- Soak the 2 large wood ear mushrooms in cold water for about 30 minutes until fully expanded, then wash them thoroughly, remove the roots, and finely slice them.
- Soak the cellophane noodles in cold water for about 25 minutes until they soften, then take them out and cut them into short segments about the length of a finger joint.
- In a large bowl, mix together 300g of pork paste (giò sống), 500g of ground pork, the finely sliced mushrooms, and the soaked cellophane noodles.
- Season the mixture with 3 teaspoons of sugar, 4 teaspoons of seasoning powder, 4 teaspoons of sesame oil, 1 teaspoon of salt, 1 teaspoon of MSG, and 2 teaspoons of ground pepper.
- Mix the ingredients thoroughly until the mixture feels smooth and sticky, then place it in the refrigerator for about 30 minutes to allow the flavors to meld.
Roll and Fry the Spring Rolls:
- Lay a rice paper wrapper on a cutting board, place 1 tablespoon of the prepared filling inside, fold in the sides, and roll it up into a long, even roll. Repeat until all the filling is used.
- Heat a pan over medium heat with 50ml of cooking oil. Once small bubbles appear, indicating the oil is hot, add the spring rolls and deep-fry them until both sides are golden and crispy. Remove them and let them drain on a plate lined with paper towels.
Prepare the Dipping Sauce:
- Wash the daikon radish and carrot, peel them, and thinly slice just enough for your needs. Soak them in diluted saltwater, adding some ice or placing them in the fridge to keep them crisp.
- Mix the dipping sauce in a bowl with 2 tablespoons of warm water, 3 tablespoons of fish sauce, and 5 teaspoons of sugar, stirring until fully dissolved. Heat this mixture in a pot over medium heat until it simmers, then turn off the heat and let it cool.
- Once the dipping sauce has completely cooled, add the soaked daikon and carrot. You can also add some sliced chili peppers for extra flavor and mix well.
Cook the Noodles and Assemble the Bún Chả Giò:
- Bring a pot of clean water to a boil, add 300g of fresh rice noodles, and cook for 25 minutes until the noodles are soft. Drain them and optionally drizzle with a bit of scallion oil.
- Wash the mixed herbs and arrange a small amount in a bowl. Add half a cucumber, sliced into strips or rounds, and the freshly cooked noodles. Arrange everything attractively, place the spring rolls on top, and serve with the dipping sauce.
The finished Vietnamese Spring Roll Noodles (Bún Chả Giò) should feature spring rolls that are evenly golden on both sides, the white of the noodles, and the red of the carrots and chili peppers. When you take a bite of the spring roll, it should be free of excess oil, crispy, and bursting with the delicious flavor of the meat filling and fresh ingredients. The noodles should be chewy and soft, offering a unique and enticing taste. The combination of noodles, crispy spring rolls, fresh herbs, and the perfectly balanced sweet and savory dipping sauce makes this dish truly exceptional.
Tips for Selecting Quality Ingredients for Vietnamese Spring Roll Noodles (Bún Chả Giò)
Methods for Buying Fresh Pork:
- Choose pork loin with good elasticity; when pressed with a finger, it should not leave an indentation on the surface.
- Good quality pork should have a fresh pink color, not too pale or too dark red.
- Avoid buying pork that has turned grayish-green, is pale, or has an unusual odor, as this indicates spoilage and should not be consumed.
- Do not buy meat with diamond-shaped cysts parallel to the grain or small white spots, as these are signs of infestation by larvae or parasites.
How to Choose Fresh Pork Paste (Giò Sống):
- Purchase pre-made pork paste that is securely packaged to ensure food safety and hygiene.
- If buying unpackaged pork paste, ensure it has no foul odor, is not watery, and that the packaging is not torn, open, or tampered with.
- Buy pork paste from reputable stores, markets, or food shops to ensure you get a quality product.
How to Choose Quality Wood Ear Mushrooms:
- Select wood ear mushrooms that have large, thick ears and minimal small mushrooms at the base.
- Choose mushrooms with a dark amber color, a slightly glossy top, and a milky coffee color on the underside.
- Avoid mushrooms that are too black, as they may become mushy when soaked in water, resulting in a less crispy texture and diminished flavor in your dish.
I hope these tips have helped you learn how to make detailed Vietnamese Spring Roll Noodles (Bún Chả Giò) that anyone can prepare at home. Head to the kitchen to treat your family to this delicious and nutritious dish that doesn’t take much time to prepare. Visit Foodvietnamese.com daily to learn more about making traditional Vietnamese dishes!
