What does Cha Gio mean in Vietnamese

All in one bowl: Bún Chả Giò

You tried my last summer roll recipe and are thrilled? Then you shouldn't miss this dish!

I dare say that Bún Chả Giò is a favorite dish of almost all Vietnamese. Crispy Vietnamese spring rolls and delicious marinated pork are served in a bowl with cold rice noodles, cucumber, bean sprouts, pickled vegetables, fresh herbs, peanut pieces and Nước chấm sauce. The result is a light and refreshing dish. There are many recipes for making Vietnamese spring rolls. In my opinion, there is no single correct recipe. Because they are all delicious in their own way. Try my version!

To anticipate it right away: This dish consists of four components. Accordingly, you should plan enough time for the preparation. The preparation is simple, but time-consuming. The "effort" is definitely worth it!

I recommend that you start with the marinade of the meat first. While the meat is resting, you can take care of the preparation of the spring rolls. I would then cook the pasta at the end.

Before we get to the recipe, a little input on two for some ingredients that may not be commonplace: Lemongrass and taro.

Lemongrass is used as a condiment in many Asian dishes. The origin of lemongrass is in Asia, especially in Vietnam, Thailand and Indonesia. From a botanical point of view, lemongrass has nothing to do with lemons, because it belongs to the grass family. Nevertheless, there is a certain similarity in the scent that unfolds when the thin, reed-like perennials are rubbed or chopped. Lemongrass contains plenty of citral, also called citronella oil.

The starchy vegetables taro is grown mainly in the Caribbean and Africa and is a staple food there. Taro is also called taro. The taro tubers can reach the size of a kohlrabi. They have a brown, rough shell with ring-shaped scars that surrounds the white flesh. Taro is inedible raw, so it is essential to cook it before consumption. In terms of taste, taro is reminiscent of chestnuts and potatoes.

You can find lemongrass and taro in the fridge or freezer shelves of many Asian grocery stores.

Let's go to the recipe!

Amount for two people, with the spring rolls easily stored in the freezer.

Marinated pork loin plätzli Vietnamese style

Active preparation time: 20 minutes

Marinating time: 60 minutes


1 piece.Schweinshuft Plätzli
½ pc.Lemongrass (alternatively ginger)
1 toegarlic
3 tbspFish sauce
1 tbspSoy sauce
½ tbspsugar


  • Wash and chop the lemongrass.
  • Chop the garlic as well.
  • Mix the minced meat with the rest of the ingredients.
  • Rub pork steaks evenly with the marinade and cover and leave to rest in the refrigerator for about 1 hour.

Nc chấm sauce

Preparation time: 15 minutes

200 mlWater hot
100 grsugar
100 mlLemon juice
70mlFish sauce
2 toesgarlic
1 piece.Chilli (optional)


  • Boil the water in the kettle.
  • Chop the garlic into small pieces.
  • Mix the water and garlic with the remaining ingredients in a bowl and allow to cool.Tip: Instead of 100 ml lemon juice, you can also use a combination of vinegar and lemon juice (ratio 50:50). The rest of the Nuoc Cham sauce can easily be stored in a sealed bottle in the refrigerator for a few days.

Vietnamese spring rolls (Chả Giò)

Preparation time: 60 minutes

Makes 20 pieces
200 grMinced meat (pork)
100 grPrawns
100 grtaro
100 grCarrots
50 grGlass noodles
1 toegarlic
1 teaspoonsalt
1 tbspFish sauce
½ tspsugar
20 pcs.Rice paper small
Frying oil


  • Cut the taro into cubes approx. 2 mm in size.
  • Cut the carrots into fine strips (approx. 3 cm long) with the julienne peeler (if available).
  • Chop the garlic into small pieces.
  • Peel the prawns, devein and cut into small pieces.
  • Soak glass noodles in warm water for about 10 minutes, drain, then cut into pieces about 3 cm long with kitchen scissors.
  • Put all ingredients except for the rice paper in a bowl and mix well.
  • Briefly put rice paper in a basinwarm to hot Put water until it is soft.
  • Spread about 1 teaspoon of the filling in the lower third of the leaf, leaving a little space around the edges. Then fold the two edges inwards and hold the filling with your fingers at the same time. Finally, roll up the rice paper tightly.
  • Fry the spring rolls in oil (or in the deep fryer) for about 5 minutes until golden brown. tip: do not take too many rolls at once, they should not touch, otherwise they will stick together.

Pasta and vegetables

Preparation time: 15 minutes


200 grRice noodles
1 piece.spring onions
At willCucumber
At willBean sprouts
At willPickled pickles (optional)
At willRoasted peanuts
  • Soak the pasta in water for about 3 minutes, then cook for about 5 minutes and drain well.
  • Cut the spring onions and cucumber.
  • Finally, fill the bowl with all the components, pour the Nuoc Cham sauce over it and garnish with peanuts. I wish good appetite! 🙂

Stay tuned, more recipes will follow soon 🙂

Are you looking for a change from the Asian recipes? Then I can warmly recommend the blog 5 Ingredients Kitchen from my colleague Alex!

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