When you think of Vietnamese food, the first thing that comes to mind is usually pho or bánh mì. But if you ask me, the unsung hero of Vietnamese cuisine has to be their play on summer rolls. They’re light, fresh, packed with crisp vegetables, fragrant herbs, and juicy protein—all wrapped up in delicate rice paper and served with a punchy dipping sauce.

About this recipe.

I’ve made these dozens of ways over the years—filled with prawns, grilled pork, tofu, even leftover roast chicken—and they never disappoint. These aren’t deep-fried spring rolls; they’re the fresh, chilled kind you see served as gỏi cuốn across Vietnam. They’re perfect as a starter, a healthy lunch, or even a fun build-your-own dinner.

What Are Vietnamese Summer Rolls?

Also known as gỏi cuốn, these rolls are typically made with rice paper wrappers and stuffed with a mix of:

• Cooked protein (prawns, pork, tofu, etc.)
• Vermicelli noodles
• Fresh vegetables (carrot, lettuce, cucumber)
• Aromatic herbs (mint, coriander, Thai basil)

They’re light, flavourful, and incredibly satisfying when dipped into a good nước chấm or peanut sauce. There’s no cooking involved beyond boiling a bit of water—perfect for warmer days or when you just want something fresh and easy. This time, I used cooked prawns (shrimp) but you can use your cooked protein of choice.

Ingredients

You will need to purchase cooked prawns (shrimp) or poach them yourself from raw before starting. If cooking yourself, be sure to chill them in the fridge until cold. The ingredients below are for the Vietnamese summer rolls I made but feel fryer to try other ingredients.

• rice paper
• cooked prawns
• Baby gem lettuce
• 1 cup/ 150g cooked vermicelli rice noodles
• carrot
• mango
• cucumber
• mint leaves

See recipe card for quantities.

Step by step photos

Although rolling summer rolls do take a bit of practice, it's delicious work to do. By your third summer roll or so, you'll be a pro. Check out my step by step photos below.

1. Step 1: Place a piece of rice paper in hand-hot water for 5 to 10 seconds.

2. Step 2: Place the rice paper on a clean surface and the place a piece of little gem lettuce nearest you.

Rolling Technique – Don’t Fear the Rice Paper

This is where most people get nervous, but it’s honestly simple once you’ve done one or two. Here’s how to do it:

1. Set Up Your Station

Have a clean damp tea towel or cutting board ready. Fill a shallow bowl or plate with warm water (not hot).

2. Soften the Rice Paper

Dip one sheet of rice paper into the water for 5–10 seconds, then lay it flat on your surface. It will continue to soften as you build the roll.

3. Layer the Ingredients

Start with a few herb leaves and two prawn halves (presentation side down if you want the roll to look pretty). Then add a small pile of noodles, some carrot, cucumber, lettuce, and whatever else you fancy. Don’t overstuff—it’s tempting, but a little goes a long way.

4. Roll It Up

Fold in the sides like a burrito, then roll from the bottom up, tucking tightly as you go. The rice paper sticks to itself and holds everything together. Done!

If the first one’s a bit lumpy—don’t worry. They all taste the same, and your technique improves fast.

Can you make summer rolls ahead of time?

These summer rolls are best eaten fresh, but you can make them a couple of hours ahead. Here’s how to keep them perfect:

• Place the finished rolls on a damp tea towel
• Cover with another damp towel
• Wrap the whole thing in plastic wrap and refrigerate

This keeps the rice paper from drying out or sticking. Don’t refrigerate overnight though as they will get a bit tough.

Variations

Summer rolls are endlessly versatile. Once you’ve got the hang of it, try mixing things up:

• Spicy Korean-style: Use gochujang-marinated tofu and kimchi
• Tropical twist: Add mango slices and avocado
• Thai-style: Sub the peanut sauce for a tangy green chili dipping sauce
• Crunchy upgrade: Toss in a couple of crispy shallots or crushed peanuts before rolling

They’re also brilliant as part of a larger spread—add them to a platter with bánh mì, Vietnamese grilled skewers or papaya salad for a flavour-packed feast.

Final Thoughts

Vietnamese summer rolls are a celebration of balance—soft and crunchy, fresh and savoury, creamy and bright. They’re the kind of food that makes you feel good after eating them, and they look far more complicated than they really are.

Whether you’re making a light lunch for yourself or putting together a DIY summer roll bar for friends, this is one of those recipes that’s as fun to make as it is to eat. And once you start, you’ll be hooked.

So grab some rice paper, chop your veg, and roll your way to Vietnamese flavour heaven. Don’t forget the dipping sauce—you’ll want to put it on everything.

Let me know how yours turn out—and tag me if you share them online. I love seeing your versions of these classics. I'm (@TheCurryGuy).

Storage

You can prepare the vegetables and prawns a day or so ahead of serving. Store them in separate, airtight containers.

I do not recommend storing leftover summer rolls in the fridge as they are best served fresh.

Make this tofu banh mi vegan, vegetarian or spread on the pate.

If you think tofu can’t be exciting, think again. Done right, tofu’s an absolute flavour sponge. When I tried my first tofu banh mi in Hoi An, I was pleasantly surprised and ordered a couple more while travelling around Vietnam.

We’re talking crispy, golden tofu slices, layered with tangy pickled veg, creamy mayonnaise, fresh herbs, and fiery chillies, all tucked into a crusty baguette.

About this tofu banh mi recipe

I’ve had my fair share of bánh mìs... meaty, spicy, rich, and everything in between. But this tofu version hits all the same notes: crunchy, fresh, umami-packed, and deeply satisfying. Whether you’re vegan, vegetarian, or just looking to switch things up, this is one you need to try soon.

My daughter Jennifer just returned from Vietnam and also has a room mate, Lucie who is from Vietnam. So we had a banh mi making day and this is just one of the bánh mìs we made. Be sure to try this pork banh mi too!

For tofu banh mi perfections, I highly recommend preparing your own Vietnamese pickled carrots and daikon. This ingredient is never left off an authentic banh mi. You might also like to top this sandwich with magi seasoning and/or sriracha sauce. I have a homemade sriracha recipe you might like to try here.

Ingredients

Use as many ingredients as you like. I prefer to stack mine high with lots of things as you see in the photo below. The marinade goes so well with the tofu.

• firm tofu
• FOR THE MARINADE
• dark soy sauce
• light soy sauce
• sesame oil
• sesame seeds
• honey
• vegetable oil
• Metal or wooden skewers
• TO BUILD YOUR BANH MI
• medium size baguettes
• mayonnaise
• pate
• pickled carrot and daikon
• English cucumber
• coriander (cilantro)
• spur chillies (optional)
• Maggi seasoning (optional)
• Sriracha (optional)

See recipe card for quantities.

Step by step photos

You will literally be building a delicious sandwich. Follow my step by step photographed instructions and see how easy it is to prepare a Vietnamese street food style tofu banh mi!

1. Step 1: Whisk the marinade ingredients together and then add the tofu. Let the tofu marinate for at least 30 minutes. An hour is better or overnight. The longer the better.

2. Step 2: The baguette is best toasted for a few minutes when you cook the tofu which is discussed in the recipe card below. Spread mayonnaise and pate over the bottom half of the baguette, if using.

Tofu 101 – Choosing the Right Type

The key to a delicious tofu bánh mì is texture. You want tofu that can hold its shape, get golden and crisp on the outside and still soak up that savoury marinade.

Use firm or extra-firm tofu—none of that silken stuff will do here! It needs to be pressed for 15–30 minutes to get rid of excess moisture. You can do this with a tofu press or just sandwich it between two plates with a heavy pan on top. Trust me, this step makes all the difference.

The Bread – That All-Important Baguette

The bánh mì baguette should be crusty on the outside and soft on the inside—light enough to bite into without wrecking your jaw. Vietnamese-style baguettes are slightly airier than French ones, but any crusty roll will do.

Toast the bread lightly before assembling which will give you that classic crackle when you bite in.

Assemble You Tofu Banh Mi Like a Pro

Here’s how I build the ultimate tofu bánh mì:

1. Slice your baguette lengthwise, keeping one side attached if you can.
2. Spread a generous layer of mayonnaise on one or both sides. Also apply the pate to the bottom half, if using.
3. Lay down the tofu slices. Add generously as tofu is the star here.
4. Top with pickled veg, then cucumber slices for cool crunch.
5. Add fresh herbs—coriander (cilantro) is classic, but Thai basil or mint work brilliantly too.
6. Finish with sliced chili (optional but amazing) and a squeeze of fresh lime, maggi seasoning and/or sriracha.

Wrap it up, let it sit for a couple minutes (pro move... it melds the flavours), then dig in.

Customise Your Bánh Mì

The beauty of this sandwich? You can tweak it a million ways. Here are different ingredients to try:

Throw in some crispy fried onions or toasted sesame seeds for texture.

Add avocado slices for creamy richness.

Use grilled aubergine or mushrooms instead of tofu.

Add a few pickled jalapeños for an extra hit of heat.

Equipment

A Good Knife: For slicing the baguette, meat and vegetables.

An Oven: I cooked the tofu this time in an oven. It works really well. Place the marinated tofu on a piece of parchment paper and cook for 25 to 30 minutes, turning once until golden brown and crispy in places.

A Non Stick Frying Pan: You can also fry the tofu in a little neutral oil. Fry over a medium-high heat until cooked through and crispy. This is the fastest way to cook the tofu as it only takes about 5 minutes but you do need a non stick pan or the tofu will stick to the bottom and you will lose all that crispy, brown goodness.

Air Fryer: If you want to try cooking the tofu in your air fryer, set it to 200°C/400°F and cook for about 10 to 15 minutes directly in a lightly greased basket.

Storage

I recommend making only as much tofu banh mi as you can eat. Banh mis are much better served hot and fresh.

If you must, you can store your leftovers in the fridge for about 3 days, wrapped tightly. They are fine to eat at room temperature for a quick snack.

Final Thoughts

Tofu bánh mì proves that plant-based eating doesn’t have to mean compromise. Although I use both mayonnaise and pate in mine, you could use vegan alternatives. You're tofu banh mi will be packed with flavour, texture, colour... everything you want in a sandwich.

This famous sandwich is light enough for lunch but satisfying enough for dinner. And once you get the hang of it, you’ll start playing with the ingredients, tweaking it to suit your own preferences.

Let me know how yours turns out and tag me if you post your sandwich on socials (@TheCurryGuy). I love seeing your spins on these recipes.

A tangy, crunchy essential for bánh mì, rice bowls and everything in between. Give this Vietnamese pickled carrots and daikon a try.

There are a few ingredients that instantly brighten a dish—and Đồ Chua, the Vietnamese sweet-sour pickled carrot and daikon mix, is one of them. If you’ve ever bitten into a proper bánh mì sandwich, you’ve already tasted it: crunchy, sharp, a little sweet, and totally refreshing.

About this Vietnamese pickled carrots recipe.

This stuff is incredible. You can knock up a big jar in minutes, and it transforms anything you put it on. Salty grilled meats? Amazing! Sticky rice and fried egg? Better with Đồ Chua. Leftover roast pork? Game-changer.

I always keep a jar in the fridge, and after reading this, you will too. Vietnamese pickled carrots and daikon go exceptionally well piled high on a banh mi sandwich.

What Is Đồ Chua?

Đồ Chua (pronounced “doh choo-ah”) literally means “sour things” in Vietnamese and that’s exactly what this is: Vietnamese pickled carrots and daikon, lightly fermented in a tangy-sweet brine. It’s a classic Vietnamese condiment, used as a garnish and flavour booster across street food, family meals, and restaurant dishes.

You’ll find it in:

• Bánh mì sandwiches
• Grilled pork vermicelli bowls (bún thịt nướng)
• Rice plates
• Spring rolls

And even though it’s a side dish, Đồ Chua packs enough punch to elevate a meal entirely on its own.

Why You’ll Love It

Here’s why Đồ Chua needs a place in your fridge:

• Ridiculously easy – slice, mix, pour, done.
• Keeps for weeks – perfect for meal prep.
• Bright, crunchy, and addictive – the balance of sweet, sour and salty is spot on.
• Goes with everything – grilled meats, fried rice, noodles, sandwiches, you name it.

Ingredients

As you will see from the step by step photographs, Vietnamese pickled carrots and daikon doesn't need a lot of ingredients. It's amazing how good they taste together though.

• carrot
• daikon radish
• sugar
• rice wine vinegar (or distilled white vinegar)
• warm water
• salt
• FOR WASHING
• salt
• sugar

See recipe card for quantities.

Step by step photos

Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.

1. Step 1: Place the thinly slice carrot in a bowl.

2. Step 2: Add some of the daikon. This when you can decide whether you want more carrot or more daikon. I used a 50/50 mix of the two.

Variations

Once you’ve mastered the classic version, feel free to experiment:

1. Throw in thinly sliced onions or green papaya for extra layers.
2. Swap daikon for regular radish, kohlrabi, or cabbage.
3. Use apple cider vinegar or white vinegar if rice vinegar isn’t on hand.

Equipment

A Sharp Chefs Knife: For thinly slicing the carrots and daikon. Better yet would be to use a mandolin if you have one.

A Glass Preserve Jar: This is the perfect container for pickled Vietnamese carrots and daikon. Let everything pickle in the glass jar for at least an hour but the longer the better. Your Đồ Chua will last in the fridge for up to a month.

Storage

Stored in a clean jar in the fridge, Đồ Chua (Vietnamese pickled carrots and daikon) will keep for up to 4 weeks—though mine never lasts that long because I eat it. The crunch stays, the flavour intensifies, and you’ll find yourself putting it on everything.

Final Thoughts

This is one of those recipes that seems too simple to be exciting—until you try it. Then it becomes a fridge staple. Vietnamese pickled carrots and daikon is sharp, crunchy, and refreshingly addictive. It cuts through rich meats, perks up leftovers, and brings balance to almost any dish.

Once you’ve made it once, you’ll find yourself making a new batch before the last jar is even finished. It’s that good.

So go on—get pickling. And if you’re making bánh mì or lemongrass grilled pork to go with it, let me know. I’ve got some killer recipes for those too.

More Helpful Tips for Vietnamese pickled carrots

Add chilli if you want a kick

A few thin slices of red bird’s eye chilli in the jar take things up a notch.

Garlic = extra depth

A sliced clove or two in the brine gives you that savoury undertone that plays beautifully with grilled meat.

Balance is everything

Taste the brine before pouring it in. Too sharp? Add a bit more sugar. Too sweet? Add a dash more vinegar or salt. You’re looking for sweet, tangy and salty in balance.