Grilled Beef & Egg Roll Noodle Bowl Recipe

Grilled Beef and Egg rolls noodle bowl


Delight your taste buds with the vibrant and flavorful combination of grilled beef and crispy egg rolls in a Vietnamese favorite, Bún Bò Nướng & Chả Giò. This refreshing noodle bowl is a harmonious blend of textures and tastes, making it the perfect dish for a satisfying meal. Learn how to prepare this delicious recipe that’s sure to transport you to the streets of Vietnam.


For the Grilled Beef:

  • 8 oz (about 225g) beef (sirloin or flank steak), thinly sliced
  • 1 tablespoon minced lemongrass
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil

For the Egg Rolls (Chả Giò):

  • 4 spring roll wrappers
  • 1/2 cup ground pork
  • 1/2 cup shrimp, peeled, deveined, and chopped
  • 1/4 cup bean thread noodles, soaked and chopped
  • 1/4 cup wood ear mushrooms, soaked and chopped
  • 1/4 cup carrots, julienned
  • 1/4 cup mung bean sprouts
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • Vegetable oil for frying

For the Noodle Bowl:

  • 8 oz (about 225g) thin rice vermicelli noodles
  • Fresh lettuce, herbs (mint, cilantro, Thai basil), and bean sprouts
  • Crushed peanuts
  • Fish sauce dipping sauce (nước mắm pha)


1. Prepare the Grilled Beef:

  • In a bowl, combine minced lemongrass, garlic, shallot, sugar, fish sauce, soy sauce, and vegetable oil.
  • Add the thinly sliced beef and marinate for at least 30 minutes.
  • Grill the beef over high heat for about 2-3 minutes on each side or until it’s cooked to your liking.

2. Make the Egg Rolls (Chả Giò):

  • In a bowl, mix the ground pork, chopped shrimp, bean thread noodles, wood ear mushrooms, carrots, mung bean sprouts, garlic, shallot, fish sauce, sugar, and black pepper.
  • Place a spring roll wrapper in a diamond shape and add a spoonful of the mixture.
  • Fold in the sides and roll up tightly.
  • Heat vegetable oil for frying and deep-fry the egg rolls until they are golden brown. Drain on paper towels.

3. Prepare the Noodles:

  • Cook the rice vermicelli noodles according to the package instructions. Rinse with cold water and drain.

4. Assemble the Noodle Bowl:

  • In a bowl, place a portion of cooked rice vermicelli noodles.
  • Top with fresh lettuce, herbs, and bean sprouts.
  • Add the grilled beef slices and sliced egg rolls.

5. Serve:

  • Serve your Bún Bò Nướng & Chả Giò with crushed peanuts and a side of fish sauce dipping sauce.

Variations and Tips:

  • Customize your noodle bowl with your favorite herbs and veggies like cucumbers and pickled daikon and carrots.
  • Drizzle the fish sauce dipping sauce over your dish according to your taste preference.
  • You can also add a squeeze of fresh lime for an extra burst of flavor.

Conclusion: Bún Bò Nướng & Chả Giò is a delectable Vietnamese dish that combines the smoky flavors of grilled beef with the crispiness of egg rolls and the freshness of herbs and vermicelli noodles. It’s a delightful culinary journey to Vietnam right in your own kitchen. Enjoy the rich textures and savory tastes of this classic dish!