Mom’s Bún Cha Giò (Vietnamese Egg Roll & Rice Noodle Salad)

• 10-12 Egg Rolls, sliced into 1” pieces

• 8 ounces rice vermicelli noodles

• 2 cups cherry tomatoes, quartered or halved

• 2 cups cucumbers, thinly sliced into half moons

• 3 stalks of scallions, thinly sliced

• 1/4 cup fresh cilantro leaves, chopped 

• 1/4 cup fresh mint leaves, chopped

• (Optional) microgreens

• (Optional) Boston lettuce leaves

1. Prepare the noodles according to package instructions, then drain and set aside.

2. To assemble individual servings, place a handful of noodles into the center of a bowl.  Surround with cucumbers, cherry tomatoes, and herbs to preference, then top with egg roll pieces.

3. When ready, serve alongside clear garlic sauce (recipe attached).

4. Enjoy!

CLEAR GARLIC DIPPING SAUCE:

• 1 clove of garlic, minced

• 1 cup sugar 

• 1/2 cup apple cider vinegar (milder vinegars work well too!)

• 1/2 cup fish sauce

• 1 Tbs chili garlic sauce (optional)

• 1 cup cold water (add gradually, may not use all)

1. Stir to dissolve honey with the water. Add the remainder of ingredients and mix until thoroughly combined.