The rice noodle traditionally included in Vietnamese gỏi cuốn is bún.
In this dish, bún means thin Vietnamese rice vermicelli. It is combined with ingredients such as pork, prawns, herbs, lettuce, and sometimes cucumber before being wrapped in softened bánh tráng, commonly called rice paper. The noodles add a soft, springy texture and help make the roll substantial without making it heavy.
Gỏi cuốn is often translated as fresh spring roll, summer roll, salad roll, or rice-paper roll. Unlike chả giò, the fried Vietnamese roll, gỏi cuốn is served fresh at room temperature or chilled. The exterior is not deep-fried; the softened rice-paper wrapper remains pliable and translucent.
The dish has regional naming differences. In southern Vietnam it is commonly called gỏi cuốn, while northern Vietnam also uses nem cuốn. It is typically served with nước chấm, a fish-sauce-based dip, or a peanut sauce. Bún should not be confused with wheat noodles such as ramen or udon.