Bun Cha Gio

A Vietnamese dish of rice noodles, salad, spring rolls, prawns and Nuoc Cham sauce!

Posted by Cat Morley

About

I fell in love with this dish at a Vietnamese restaurant in London and have been trying to perfect it at home. It's refreshing, filling and really delicious.

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You Will Need (17 things)

  • Nuoc Cham Sauce:

  • 1 Lemon
  • 4 Garlic Cloves
  • 2 Spring Onions
  • 50 g Sugar
  • 200 ml Water
  • 150 ml Vinegar
  • 100 ml Fish Sauce
  • 50 ml Soy Sauce

  • For the noodles:

  • 150 g King Prawns
  • 100 g Bean Sprouts
  • 1 Carrot
  • 1 baby gem Lettuce
  • Salted Peanuts
  • 1 Packed Rice Noodles
  • Crispy Onions

Steps (3 steps, 45 minutes)

  1. 1

    Put a pan of boiling water on to cook the rice noodles and place the spring rolls in the oven. Meanwhile, make the Nuoc Cham sauce by stirring together the water, vinegar, fish sauce, soy sauce and sugar. Squeeze in the juice from the lemon, and add the minced garlic cloves and chopped spring onion.

  2. 2

    Shred the baby gem lettuce and carrot while you fry up the king prawns. Run the cooked rice noodles under cold water so they are at room temperature and add them to the shredded salad with bean sprouts and top with the cooked prawns.

  3. 3

    Serve the salad in a large bowl with a smaller bowl filled with the Nuoc Cham sauce, the cooked spring rolls cut in half on top and sprinkle a generous amount of crushed peanuts and crispy onions on top.