Crispy Seafood Cha Gio with Fresh Bun Cha
[Gourmet Convenience Meal] Seafood Bun Cha with Shrimp Cha Gio & Fried Crab
In recent years, interest in Vietnamese cuisine has steadily grown, with a particular surge since 2017. The market has seen a rapid increase in franchises and brands capturing the authentic flavors and ambiance of Vietnam. (Ilgan Sports News – “If Korea has Pyeongyang Naengmyeon, Vietnam has Bun Cha” / April 11, 2019). In line with this trend, we present a special and delicious Vietnamese dish that can be easily enjoyed at home.
While traditional Bun Cha and Cha Gio often feature pork, this recipe uses fresh shrimp and sweet crab, offering a unique delight for seafood lovers. Considering that popular Vietnamese restaurants like ‘EmOi’ and ‘Hanoi’s Morning’ primarily offer meat-based dishes, this Seafood Bun Cha will be a particularly appealing choice for those seeking a novel culinary experience.
This dish is perfect for seafood enthusiasts, fans of Vietnamese food, and anyone looking to share an exotic meal with friends or family at home, or even for those who enjoy a sophisticated meal for one.
Bun Cha- 60g Rice noodles
- 40g Onion
- 10g Green onions
- 30g Lettuce
- 5g Mint leaves
- 5g Basil leaves
- 5g Cilantro leaves
- 10g Chopped peanuts
- 10g Dried Vietnamese chili (or to taste)
Bun Cha Sauce- 1/6 cup Vinegar (approx. 40ml)
- 1/6 cup Fish sauce (approx. 40ml)
- 1/6 cup Lime juice (approx. 40ml)
- 1/2 cup Sugar (approx. 100g)
- 1/2 cup Water (approx. 120ml)
Shrimp Cha Gio- 70g Shrimp, peeled and deveined
- 20g Dried shiitake mushrooms
- 15g Dried glass noodles
- 15g Chives
- 5 sheets Rice paper wrappers
- 10g Egg (approx. 1/4 egg)
- 30g Onion
Cha Gio Seasoning- 5g Salt (approx. 1/2 tsp)
- 5g Minced garlic (approx. 1 tsp)
Fried Crab- 15g Frying flour (starch)
- 1 whole Crab (small, cut into serving pieces)
For Frying- 800ml Cooking oil (generous amount)
- 1/6 cup Vinegar (approx. 40ml)
- 1/6 cup Fish sauce (approx. 40ml)
- 1/6 cup Lime juice (approx. 40ml)
- 1/2 cup Sugar (approx. 100g)
- 1/2 cup Water (approx. 120ml)
Shrimp Cha Gio- 70g Shrimp, peeled and deveined
- 20g Dried shiitake mushrooms
- 15g Dried glass noodles
- 15g Chives
- 5 sheets Rice paper wrappers
- 10g Egg (approx. 1/4 egg)
- 30g Onion
Cha Gio Seasoning- 5g Salt (approx. 1/2 tsp)
- 5g Minced garlic (approx. 1 tsp)
Fried Crab- 15g Frying flour (starch)
- 1 whole Crab (small, cut into serving pieces)
For Frying- 800ml Cooking oil (generous amount)
- 5g Salt (approx. 1/2 tsp)
- 5g Minced garlic (approx. 1 tsp)
Fried Crab- 15g Frying flour (starch)
- 1 whole Crab (small, cut into serving pieces)
For Frying- 800ml Cooking oil (generous amount)
- 800ml Cooking oil (generous amount)
Cooking Instructions
Step 1
[Prepare Vegetables for Cha Gio] First, let’s finely chop the vegetables for the cha gio. Finely dice the onion. Chop the chives into pieces about 0.5cm long. If using dried shiitake mushrooms, rehydrate them in warm water until soft, then dice them into small cubes. Chopping finely helps the filling bind together and improves texture. 
Step 2
[Prepare Vegetables for Bun Cha] Next, prepare the fresh vegetables to accompany the bun cha. Tear or cut the lettuce into bite-sized pieces. Finely chop the green onions. Thinly slice the onion and sauté it in a lightly oiled pan until translucent. The sautéed onion will add depth of flavor to the bun cha.Step 3
[Prepare the Crab] Thoroughly wash the fresh crab using a brush to remove any dirt. To prevent it from falling apart during frying, trim off any sharp leg tips or hard parts, and cut it into manageable serving pieces. 
Step 4
[Prepare Shrimp for Cha Gio] Remove the shell and devein the shrimp. Briefly blanch them in boiling water just until they change color – be careful not to overcook, as they will become tough. Once blanched, finely mince the shrimp.Step 5
[Prepare Glass Noodles for Cha Gio] Cook the dried glass noodles in boiling water until tender and translucent. Rinse them under cold water and drain thoroughly. Finely chop the noodles with scissors or a knife. These chopped noodles help bind the cha gio filling together. 
Step 6
[Make the Cha Gio Filling] In a large bowl, combine the diced onion, chives, shiitake mushrooms, minced blanched shrimp, and chopped glass noodles. Add the egg (about 1/4 egg’s worth) and the seasoning ingredients: 5g salt and 5g minced garlic. Mix everything thoroughly until well combined. Knead the mixture slightly to develop stickiness.Step 7
[Shape the Cha Gio] Briefly dip each rice paper wrapper in lukewarm water for just 2-3 seconds until softened. Place a portion of the cha gio filling onto the wrapper and roll it up tightly, like making a spring roll. You can secure the end with a toothpick to prevent it from unraveling during frying.Step 8
[Make Batter for Fried Crab] In a small bowl, mix the frying flour (starch) with water, gradually adding water until you achieve a batter consistency that coats the crab pieces well without being too thin. Coat the prepared crab pieces evenly with this batter, ready for frying.Step 9
[Fry Cha Gio and Crab] Heat about 800ml of cooking oil in a pot to 170-180°C (340-350°F). Carefully add the shaped cha gio to the hot oil and fry until golden brown. Remove the fried cha gio and set aside. Then, add the battered crab pieces to the oil and fry until crispy and golden. Ensure the crab is fried thoroughly for a beautiful color. 
Step 10
[Finished Fried Cha Gio & Crab] Here are your perfectly fried cha gio and crispy crab! They look and smell delicious, don’t they? These can be enjoyed as a tasty side dish on their own. 
Step 11
[Make the Bun Cha Sauce] Let’s make the delicious Bun Cha sauce. In a bowl, combine 1/6 cup vinegar, 1/6 cup fish sauce, 1/6 cup lime juice, 1/2 cup sugar, and 1/2 cup water. Stir well until the sugar is completely dissolved. Chill the sauce in the refrigerator until cold. This sauce balances sweet, sour, and savory flavors.Step 12
[Cook the Noodles] Cook the 60g of rice noodles in boiling water according to the package directions. Once cooked to your liking, quickly rinse them under cold water to firm up the noodles and drain them well.Step 13
[Assemble the Noodles] Arrange the cooked and drained rice noodles attractively in a serving bowl. Pour the chilled Bun Cha sauce over the noodles, ensuring they are well-covered. You can gently toss the noodles in the sauce to help them absorb the flavor. 
Step 14
[Add Toppings] Artfully arrange the prepared lettuce and sautéed onions on top of the noodles. For a burst of freshness, tear mint, basil, and cilantro leaves and scatter them over the dish. These aromatic herbs will enhance the overall flavor profile of the Bun Cha.Step 15
[Garnish and Serve] Finally, place the crispy fried crab and cha gio attractively on top of the vegetables. Sprinkle with chopped peanuts, additional sautéed onions, finely chopped green onions, and, if desired, crushed Vietnamese chili for a spicy kick. Your magnificent Seafood Bun Cha, a feast for both the eyes and the palate, is now complete! Enjoy your delicious meal. 
