Fried

Crispy, golden-brown fried spring rolls filled with succulent shrimp, savory ground pork, and aromatic herbs. A beloved classic from Central Vietnam, often served with a sweet and tangy dipping sauce.

Fresh shrimp, peeled and deveined · Ground pork · Rice paper wrappers (Bánh tráng) · Mung beans, soaked and peeled

A faster version of traditional Chả Giò, using pre-shredded vegetables and fewer ingredients for a quicker preparation time while maintaining a delicious crispy texture.

Ground pork · Pre-shredded carrots · Scallions, chopped · Eggs

Crispy, golden-brown fried spring rolls filled with a savory mixture of ground pork, shrimp, glass noodles, and vegetables, served with fresh herbs and a dipping sauce.

Ground pork · Shrimp, peeled and deveined · Glass noodles (bean thread noodles) · Wood ear mushrooms, dried

A vegetarian adaptation of Nem Rán, replacing meat with tofu and a variety of mushrooms and vegetables for a flavorful and crispy plant-based roll.

Firm tofu, pressed and crumbled · Glass noodles · Shiitake mushrooms, dried and rehydrated, finely chopped · Carrots, finely julienned

A simplified version of Nem Rán, using fewer ingredients and quicker preparation for a weeknight-friendly option, while retaining the essential crispy fried roll experience.

Ground pork · Glass noodles · Onion, finely chopped · Eggs

Classic Vietnamese fried spring rolls, crispy on the outside with a savory filling of ground pork, shrimp, glass noodles, and vegetables. Served with a dipping sauce.

Ground pork · Shrimp, peeled and minced · Glass noodles (bún tàu) · Wood ear mushrooms, dried and rehydrated

A variation of Bánh Gai where the steamed cakes are pan-fried until golden and slightly crispy on the outside, offering a contrasting texture to the chewy interior and sweet filling.

Glutinous rice flour · Mọc leaves (Glochidion eriocarpum) · Mung beans · Shredded coconut

A variation of Bánh Lọc where the tapioca dough is wrapped around the filling and then pan-fried or deep-fried until crispy. Offers a delightful contrast between the chewy interior and crunchy exterior.

Tapioca starch · Water · Pork shoulder · Shrimp

A variation that adds crispy fried spring rolls (chả giò) alongside the traditional grilled pork skewers, offering a textural contrast. This version is popular in some regions and provides a richer, more complex meal.

Ground pork · Shrimp paste (mắm ruốc) · Fish sauce · Sugar