Although traditionally bun cha gio includes spring rolls, I’ve decided not to add them as to make the dish a little easier and healthier (spring rolls are delicious, but cooked in a lot of oil). Feel free to add some if you want to bulk up the meal! This dish is not so much defined by the ingredients, but the elements! Crunch from the vegetables/fresh lettuce, cold noodles, choice of protein, and the delicious fish sauce. You can get really creative with your ingredients. Beef or chicken will work great!

I also love this dish because it’s naturally gluten free! You can use two types of noodles for this recipe, vermicelli (traditional option) or in my case, sweet potato noodles (these are what I had in the cupboard lol). Sweet potato noodles, also know as glass noodles, are actually traditionally Korean, but they work really well in this dish! They are both so yummy, so grab whichever is more accessible for you. You can even use egg noodles if that’s all you can get/prefer, they will work just fine.