Vietnamese Rice Vermicelli Bowl with Fried Spring Rolls
A refreshing lunch bowl of cool rice vermicelli, crisp herbs, pickled vegetables and golden fried spring rolls, dressed with a tangy nuoc cham sauce.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Cook the vermicelli in boiling water, drain and rinse under cold water; set aside in a large bowl.
-
Step 2 of 5
Combine ground pork, grated carrot and daikon, spring onions, garlic, fish sauce, sugar and pepper; shape into eight small logs and wrap each in a rice paper sheet, sealing the edges with a dab of water.
-
Step 3 of 5
Heat vegetable oil in a deep pan to 180°C (350°F) and fry the rolls until golden and crisp, about 3‑4 minutes; drain on paper towels.
-
Step 4 of 5
Whisk together fish sauce, lime juice, sugar, minced garlic, chilli and water until the sugar dissolves to make the nuoc cham.
-
Step 5 of 5
Assemble each bowl: a bed of vermicelli, topped with cucumber, carrot, bean sprouts and herbs, then place two fried spring rolls beside them; drizzle with nuoc cham and serve with lime wedges.
Notes from the kitchen
If rice paper is unavailable, use wheat flour spring roll wrappers and fry them similarly. Store any leftover nuoc cham in a sealed jar in the fridge for up to 3 days.
Liked this recipe? Get one like it every week.
New recipes, seasonal ideas and kitchen tips in one short e-mail a week.
Reviews
No reviews yet. Be the first to tell us how it went.
