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A plate of rice noodles topped with green herbs , Vietnamese ham and golden fried onions.

Quick Rice Noodle Salad with Vietnamese Ham (Banh Uot Cha Lua)

Course Dinner, Lunch
Cuisine Vietnamese
Prep Time 20 minutes
Servings 2
Author Scruff


Toppings (All rough amounts. Feel free to change to your taste)

  • 2 tbsp fried onions
  • 150 gm Vietnamese ham (cha lua), cut into strips
  • 1/2 cup cucumber, chopped
  • 1 cup bean sprouts (optional)
  • 6 sprigs coriander, roughly chopped (optional)
  • 8 Thai basil leaves, torn (optional)
  • 3 - 4 Vietnamese sweet potato and prawn fritters cut into big chunks


  • Make the Vietnamese dipping sauce. Detailed recipe instructions here. (This can be made days in advance.)
  • Prepare all your toppings.
  • Take the banh cuon (rice sheet rolls) out and cut roughly into 3 - 4 cm / 1 - 1.5 in blocks.
  • Place them on a plate and microwave for 1 minute on high. Check to see if they have softened enough to unravel. Put any blocks that are still hard back into the microwave for a further 30 seconds or until soft. Repeat until all noodles have softened, being careful not to overcook them.
  • Gently unravel the rice rolls and divide into portions.

To Serve

  • Warm the Vietnamese dipping sauce in the microwave for 40 seconds or until warm.
  • Check if the noodles are cold. If yes, put each plate of noodles in the microwave for 30 seconds or until warm.
  • Add the toppings to each plate of noodles.
  • Pour 3 - 5 tbsp of Vietnamese dipping sauce over the top.
  • Serve with extra Vietnamese dipping sauce on the side.