Step 1: Make the pickled vegetables. Combine the vinegar, water, sugar, and salt in a small bowl and stir until the sugar dissolves completely. Add the julienned carrots and daikon, press them down so they’re submerged, and set aside for at least 30 minutes. The vegetables will soften slightly and take on a tangy, lightly sweet flavor.

Step 2: Soak the noodles and mushrooms. Place the vermicelli bundle and wood ear mushrooms in separate bowls and cover both with hot water. Let them soak for 10–15 minutes until soft. Drain well, then roughly chop the noodles into 1-inch pieces and finely mince the mushrooms. Squeeze out any extra moisture with your hands.

Step 3: Mix the filling. In a large bowl, combine the ground chicken, minced shrimp, noodles, mushrooms, carrots, shallots, scallions, and garlic. Add the egg, fish sauce, white pepper, salt, and sugar. Mix everything together with clean hands until just combined, don’t overwork it. The filling should hold together when pressed into a small ball.

Step 4: Mix the soaking water. Stir the 3 tablespoons of sugar into 6 cups of warm water until dissolved. This lightly sweetened water helps the rice paper become pliable without getting too sticky or tearing.

Step 5: Soften the rice paper. Working one sheet at a time, dip a rice paper round into the sugared warm water for about 5 seconds, just long enough to soften it. Lay it flat on a clean, slightly damp kitchen towel. Don’t soak it too long or it’ll tear when you roll.

Step 6: Fill and roll. Place about 2 tablespoons of filling near the bottom third of the wrapper. Fold the bottom edge up and over the filling, then fold in both sides. Roll upward firmly but gently to seal. Don’t pack the filling too tight, the noodles expand slightly during frying and rolls packed too firmly can burst.

Step 7: First fry. Pour peanut oil into a deep pan or wok to a depth of about 2–3 inches and heat to 325°F (165°C). Fry the rolls in small batches, turning occasionally, for about 5 minutes until they turn a pale golden color. Don’t crowd the pan. Remove and drain on a wire rack or paper towel, then let them cool for a few minutes.

Step 8: Second fry. Raise the oil temperature to 350°F (175°C). Return the rolls in batches and fry again for 1.5–2 minutes until deeply golden and crispy all over. The double fry is what gives chả giò that signature crunch that stays even as they cool.

Step 9: Make the dipping sauce. Stir together the fish sauce, sugar, and lime juice until the sugar dissolves. Add the minced garlic, chili, and rice vinegar. Taste and adjust, it should be a balance of salty, sweet, sour, and just a little heat.

Step 10: Serve. Arrange the rolls on a platter with fresh lettuce, mint, cilantro, perilla leaves, and sliced cucumber on the side. Serve immediately with the pickled vegetables and nước chấm.