Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls (Bún Chả Giò Chay)
These bowls are composed of vietnamese rice noodles and egg rolls on a bed of shredded lettuce with fresh herbs and pickled radish and carrot. It’s also delicious with some sliced cucumber for that extra crunch. This bowl is finished with a vietnamese dipping sauce or nuoc cham, and for this version I of course used me homemade vegan ‘fish’ sauce.
Ingredients
- 100 g dried rice vermicelli (2 bundles)
- Shredded lettuce (green leaf or other lettuce of choice)
- Pickled Daikon Radish and Carrots
- Fresh mint leaves
- Fresh cilantro
- 6 Vietnamese Fried Vegetarian Spring Rolls
- Vegan fish sauce
Instructions
- 1
--- Noodles ---
- 2
Cook the rice vermicelli according to package instructions. Rinse through running cold water after cooking to wash off some starch.
- 3
--- Assembling the bowls ---
- 4
You can watch the photos above or the video below to see how to assemble these bowls.
- 5
In a large bowl, add the shredded lettuce.
- 6
Top with the noodles, fresh herbs, and pickled veggies.
- 7
Add in the spring rolls. I cut mine up into smaller bite-sized pieces.
- 8
Finish the bowl with vegan ‘fish’ sauce or vietnamese dipping sauce (nuoc cham).
- 9
Mix and enjoy!
Cook it from the original
This recipe comes from thefoodietakesflight.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on thefoodietakesflight.com