Modu Recipes

Seungwoo Dad's Bun Cha and Cha Gio

A Vietnamese-style noodle bowl with crunchy pickled onions, grilled pork, and homemade spring rolls in a sweet and spicy fish sauce dressing.

🙋 Recommended for

  • ⭐ Those who want to enjoy authentic Vietnamese-style bun cha and cha gio as a full-course meal at home.
  • ⭐ Anyone curious about a crispy, unique homemade spring roll recipe using rice paper and rice noodles.

Ingredients needed 🛒2 servings

  • Rice noodle sheets
  • 1 onion
  • Pork shoulder
  • Soy sauce bulgogi marinade ingredients
  • Fish sauce-based dipping sauce ingredients
  • Red chili pepper
  • Cheongyang chili pepper
  • Frozen shrimp
  • Chives
  • Mushrooms
  • 1 egg
  • Rice paper (for spring rolls)

Recipe 🍳

  1. Thinly slice the onion and toss with seasoning to make crunchy pickled onions in advance.
  2. Add thinly sliced red chili pepper and cheongyang chili pepper to the fish sauce base to make a sweet, tangy, and spicy bun cha dipping sauce.
  3. Cut pork shoulder into bite-sized pieces, marinate in soy sauce seasoning, and pan-fry until well-browned to prepare the bulgogi.
  4. To make the cha gio, mince frozen shrimp and pat dry with a paper towel. Mix with minced chives, mushrooms, egg, and fish sauce to make the filling.
  5. Chop 100g of uncooked rice noodles finely into the filling and let sit for 30 minutes to absorb moisture and become sticky.
  6. Place the filling on a rice paper sheet, roll tightly while removing all air pockets to shape the cha gio.
  7. Heat a shallow layer of oil in a pan and pan-fry the cha gio until golden and crispy, taking care not to let air bubbles form.
  8. Blanch the soaked rice noodles in boiling water for 30 seconds to 1 minute, then rinse in cold water and drain.
  9. In a bowl, arrange the cooked noodles, soy sauce bulgogi, pickled onions, and fried cha gio. Serve with the prepared dipping sauce.
  1. Make pickled onions and a spicy-sweet fish sauce dressing, then pan-fry the pork bulgogi.
  2. Mix the cha gio filling with chopped raw rice noodles to absorb moisture, wrap in rice paper, and fry.
  3. Top blanched rice noodles with bulgogi, cha gio, and pickled onions, then pour the dressing over and mix before eating.

Cooking tips 💡

  • Adding uncooked rice noodles to the cha gio filling absorbs moisture, preventing bursting and creating a chewy texture.
  • When rolling cha gio, remove all air to avoid puffing and bursting during frying.
  • Since cha gio release moisture, it's safer to shallow-fry them in a pan rather than deep-frying.
  • Minced cheongyang and red chili peppers in the dipping sauce give a pungent, clean Southeast Asian flavor.

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Rice noodlesOnionPork shoulderShrimpChivesMushroomsEggFish sauceRed chili pepperCheongyang chili pepperRice paper