Japanese Chicken Katsu Curry
Craving authentic Japanese Chicken Katsu Curry? Learn to make this comforting classic at home with my step-by-step recipe. Perfect for any meal!
GET THE RECIPE
Servings: 4
Prep: 45 mins
Cook: 30 mins
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I'm Igot Rithm, a co founder and contributor to Our Virtual Kitchen along with my husband Algo.
SEE ALL MY RECIPES Vietnamese cuisine is a tapestry woven with fresh ingredients, aromatic herbs, and a delicate balance of sweet, sour, salty, and spicy. Among its many celebrated dishes, bún bowls hold a special place, offering a symphony of textures and flavours in every bite. When I think of a truly satisfying Vietnamese meal, my mind often drifts to the refreshing and hearty experience of Bún Chả Giò (Rice Noodle Vermicelli With Spring Rolls), a dish that beautifully encapsulates Vietnam’s culinary philosophy.
The origins of bún dishes can be traced back centuries, evolving from simple rice noodle preparations into the complex and regional variations we know today. “Bún” literally means rice vermicelli, referring to the thin, round noodles made from rice flour that form the foundation of these bowls. While Bún Chả Giò typically features pork spring rolls (chả giò), my recipe today offers a delightful vegetarian rendition, Bún Chả Giò Chay, embracing the growing popularity of plant-based eating without compromising on the authentic taste. The “chay” suffix signifies its vegetarian nature, a common practice in Vietnamese Buddhist culture where meat-free meals are frequently enjoyed.
This dish isn’t just a meal; it’s an experience. It’s about assembling your own perfect bite, combining the crispiness of the spring rolls, the tender chewiness of the rice noodle vermicelli, the crunch of fresh vegetables, and the tangy sweetness of the dipping sauce. It’s a testament to the Vietnamese appreciation for freshness and contrast. Every component contributes to a harmonious whole, making it a beloved staple not just in Vietnam but across the globe.
Emphasizing the Role of Rice Noodle Vermicelli
At the heart of any bún dish is the rice noodle vermicelli. These delicate, thin white noodles provide the perfect neutral base, allowing the vibrant flavours of the accompanying ingredients to shine. Their light texture ensures the dish never feels heavy, even with the addition of fried spring rolls. In Vietnam, these noodles are often served at room temperature, making bún bowls a particularly popular choice on hot days. They absorb the dipping sauce beautifully, acting as a conduit for all the complex flavours, ensuring every mouthful is as satisfying as the last. Preparing the rice noodle vermicelli correctly is key to the dish’s success, ensuring they are tender yet still possess a slight, pleasant chewiness.
This Bún chả giò chay recipe is a vibrant, fresh, and deeply satisfying meal that I love to prepare for family and friends. It’s a perfect introduction to Vietnamese flavours for newcomers and a comforting classic for those already familiar with its charms.
Ingredients
For the Vegetarian Spring Rolls (Chả Giò Chay):
- 1 pack (10-12 sheets) large square or round spring roll wrappers (rice paper or wheat-based, specify if you have a preference, I prefer wheat for extra crispiness)
- 1 cup shredded cabbage
- 1 cup shredded carrots
- ½ cup finely diced jicama (or potato)
- ½ cup finely diced glass noodles (mung bean vermicelli), soaked and snipped
- ¼ cup rehydrated dried shiitake mushrooms, finely diced
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 block (14 oz) firm tofu, pressed and crumbled
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sugar
- 1 teaspoon black pepper
- Vegetable oil, for deep frying
For the Nuoc Cham Chay (Vegetarian Dipping Sauce):
- ½ cup warm water
- 2 tablespoons sugar
- 2 tablespoons lime juice (freshly squeezed)
- 2 tablespoons soy sauce (or tamari)
- 1 clove garlic, minced
- 1 small red chili, finely sliced (optional, for heat)
- 1 teaspoon rice vinegar
For the Salad Bowl Assembly:
- 8 oz Rice Noodle Vermicelli (bún tươi), cooked according to package instructions
- 4 cups mixed fresh greens (e.g., green leaf lettuce, butter lettuce)
- 1 cup fresh herbs (mint, coriander, basil, perilla leaves)
- 1 cucumber, thinly sliced or julienned
- ½ cup shredded carrots
- ¼ cup roasted crushed peanuts, for garnish
- Optional: Pickled daikon and carrots (đồ chua)
Suggested Equipment
- Large mixing bowl
- Cutting board and sharp knife
- Large pot for cooking noodles
- Deep pot or wok for frying
- Slotted spoon or spider strainer
- Wire rack lined with paper towels
- Small bowl for dipping sauce
- Measuring cups and spoons
- Serving bowls
Instructions
- Prepare the Vegetarian Spring Rolls: In a large bowl, combine the shredded cabbage, carrots, jicama, glass noodles, shiitake mushrooms, minced garlic, minced shallot, and crumbled tofu. Add soy sauce, sugar, and black pepper. Mix thoroughly until all ingredients are well combined. Lay a spring roll wrapper on a clean, damp surface (or a cutting board). Place about 1-2 tablespoons of the filling near one corner. Fold the corner over the filling, then fold in the sides. Roll tightly into a cylindrical shape. Seal the end with a dab of water. Repeat with the remaining filling and wrappers.
- Fry the Spring Rolls: Heat about 2-3 inches of vegetable oil in a deep pot or wok over medium heat to 350°F (175°C). Carefully place the spring rolls into the hot oil, frying in batches to avoid overcrowding. Fry for 6-8 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the spring rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Once cooled slightly, slice them diagonally into 2-3 pieces.
- Prepare the Nuoc Cham Chay (Dipping Sauce): In a small bowl, dissolve the sugar in warm water. Stir in the lime juice, soy sauce, minced garlic, rice vinegar, and sliced chili (if using). Taste and adjust seasonings as needed – it should be a balance of sweet, sour, and savoury.
- Cook the Rice Noodle Vermicelli: Bring a large pot of water to a boil. Add the rice noodle vermicelli and cook according to package instructions (usually 3-5 minutes), until tender but still firm (al dente). Drain the noodles thoroughly and rinse under cold water to prevent sticking and stop the cooking process. Drain again very well.
- Assemble the Bún Chả Giò Chay Bowls: In each serving bowl, create a base of fresh greens. Add a generous portion of the cooked rice noodle vermicelli on top of the greens. Arrange the sliced crispy vegetarian spring rolls, sliced cucumber, and shredded carrots around the noodles. Garnish with a generous scattering of fresh herbs and crushed roasted peanuts. Serve immediately with the Nuoc Cham Chay on the side, allowing each person to pour over their desired amount of dressing
Notes
- Spring Roll Wrappers: I prefer using wheat-based wrappers for an extra crispy texture, but traditional rice paper wrappers (found in the refrigerated section of Asian markets) also work well and are naturally gluten-free. If using rice paper, they need to be briefly rehydrated before rolling.
- Tofu Pressing: Don’t skip pressing the tofu! This removes excess water, which leads to a firmer filling and prevents the spring rolls from becoming soggy. Wrap the tofu in paper towels or a clean cloth and place a heavy object on top for at least 30 minutes.
- Filling Variations: Feel free to customize the spring roll filling. Other great additions include taro, wood ear mushrooms, mung beans, or even rehydrated textured vegetable protein (TVP) for extra protein. Ensure all ingredients are finely diced for consistent cooking and easier rolling.
- Frying Tips: Maintain a consistent oil temperature for even cooking and crispiness. If the oil is too cool, the spring rolls will absorb too much oil and be greasy. If it’s too hot, they’ll brown too quickly on the outside without cooking the filling through. Don’t overcrowd the pot; this lowers the oil temperature.
- Make Ahead: The spring rolls can be rolled and frozen uncooked for up to a month. Fry them directly from frozen, adding a few extra minutes to the cooking time. The Nuoc Cham Chay can be made a few days in advance and stored in the refrigerator.
- Freshness is Key: The success of Bún Chả Giò Chay relies heavily on the freshness of the accompanying herbs and vegetables. Don’t skimp on these; they provide essential flavour, texture, and aroma.
- Serving Temperature: While the spring rolls are best served warm and crispy, the rice noodle vermicelli and vegetables are typically served at room temperature, making this a refreshing meal.
Nutrition
Per Serving, Estimated:
- Calories: 550-650 kcal
- Protein: 18-22 g
- Fat: 25-35 g (includes frying oil absorption)
- Saturated Fat: 3-5 g
- Carbohydrates: 65-75 g
- Fibre: 8-10 g
- Sugars: 5-8 g
- Sodium: 800-1000 mg (can be reduced by using low-sodium soy sauce)
Note: This nutrition summary is an estimate and can vary based on exact ingredient brands, quantities, and cooking methods.
This dish is a good source of plant-based protein, dietary fibre, and various vitamins and minerals from the abundance of fresh vegetables. The healthy fats come primarily from the peanuts and the vegetable oil used for frying (though much is drained). The rice noodle vermicelli contributes complex carbohydrates for sustained energy.
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