From humble family meals to upscale restaurants, fried spring rolls grace every Vietnamese dining table. But what makes these crispy delights so universally loved?
Cha gio in the south, nem ran in the north.
In southern Vietnam, fried spring rolls are known as "cha gio", whereas in the north, they are referred to as "nem ran". While there are slight variations in their shapes, both versions share a delicious concept: rolls filled with a blend of pureed or minced meat or seafood, encased in a crispy crust, and fried to perfection.Fried spring rolls are a sensory delight, featuring a crispy, aromatic exterior and a tender, flavorful filling. The inside is rich and savoury, usually combining shrimp, meat, and vegetables. A key highlight is the dipping sauce, made from a delicate recipe that adds a rich, tangy note to each bite.
These rolls are cherished throughout Vietnam for their easy preparation and versatile flavour, which can be tailored to regional tastes and personal preferences. The filling options are diverse, including shrimp, pork, mushrooms, and more. Simple enough to roll at home, they are a favourite for both everyday meals and special occasions.
Fried spring rolls can be enjoyed on their own or paired with other dishes such as vermicelli (bun cha gio), grilled pork vermicelli (bun thit nuong), or served as an appetiser with a fresh salad. A classic combination is "nem ran" with "bun cha," Hanoi's signature dish. This marriage of fragrant grilled meat, fresh vermicelli, sweet and sour fish sauce, and crispy fried spring rolls creates a masterpiece of flavours.
Pham Thu Hoai, the third generation running Bun Cha Ta in Hanoi. (© Linh Pham/ MICHELIN Guide Vietnam)
Crispy Spring Rolls
Having begun as a small stall at Gia Ngu market, Bun Cha Ta (Nguyen Huu Huan Street), a Bib Gourmand establishment in the MICHELIN Guide Hanoi & Ho Chi Minh City 2023 edition, has been delighting diners for over 30 years with its authentic Hanoi-style bun cha, earning praise from gourmets. Each piece of pork belly is marinated with a blend of secret spices, each bunch of fresh vegetables is carefully selected, and each cup of perfectly balanced sweet and sour dipping sauce contributes to an unforgettable dining experience. In addition to its famed bun cha, Bun Cha Ta is also renowned for its crispy "nem ran".Up for the challenge of recreating these crispy spring rolls at home? Pham Thu Hoai, the 31-year-old owner of the third-generation Bun Cha Ta on Nguyen Huu Huan Street, shares her secrets for crafting this very dish yourself.
Ready to make your own crispy rolls? (© Linh Pham/ MICHELIN Guide Vietnam)
Ingredients:
- 1 pound, minced pork
- 3 chicken eggs
- 1 carrot
- 1 large onion, or 2 small onions
- 100 grams, wood ear mushrooms
- 100 grams, shiitake mushrooms
- 200 grams, vermicelli
- A pinch of pepper, salt, fish sauce
- Spring roll wrappers
- Vegetable oil
- A dish of fresh vegetables such as lettuce, Vietnamese balm, rice paddy herb, basil, or greens of your choice
- Mix all the ingredients well.
- Take a sufficient portion of the filling and place it in the middle of the spring roll wrapper, and then roll evenly.
- Fry the rolls in a pan at low temperature until the fillings are cooked evenly.
- Wrap the rolls in fresh vegetables and enjoy with nuoc cham.
Enjoy these delicious crunchy rolls with your greens. (© Linh Pham/ MICHELIN Guide Vietnam)
Bun Cha Ta's secrets
- Double fry is key: To achieve crispy and fragrant spring rolls, fry them twice. The first fry should be on low heat to cook the filling evenly. The second fry should be on high heat to make the rolls golden, crispy, and fragrant while draining excess oil.
- Maintaining moisture: Store the spring roll wrappers in a moist environment to prevent them from becoming brittle and breaking during frying. Sandwiching papaya leaves or kohlrabi leaves between the wrappers helps keep them moist and soft.
- Rolling technique: Why not spread a little beer on the spring roll wrapper to make it fragrant, moist, and easy to roll? This also ensures a surprisingly fragrant crunch when fried.
READ FURTHER: How to Make a Simple Vietnamese Dipping Sauce You Cannot Live Without
Illustration image: © Linh Pham/ MICHELIN Guide Vietnam
Illustration image: © Linh Pham/ MICHELIN Guide Vietnam
