A Surf n Turf Roll combines two popular ingredients in one fresh and satisfying dish: seafood and meat. In a Vietnamese-style version, the “surf” usually comes from shrimp, while the “turf” comes from grilled or pan-seared beef.

Instead of sushi rice and seaweed, Vietnamese Surf n Turf Rolls are wrapped in thin rice paper. They are commonly filled with rice vermicelli, crisp vegetables, fresh herbs, tender beef, and cooked shrimp.

The result is colourful, light, and full of different textures. You get the savoury flavour of beef, the mild sweetness of shrimp, the freshness of herbs, and the soft chew of rice noodles in every bite.

These rolls may look complicated, but they are easier to prepare than many people expect. The most important step is organizing all the ingredients before you begin rolling.

This guide explains how to make Vietnamese-style Surf n Turf Rolls at home, from preparing the beef and shrimp to softening the rice paper and making a simple dipping sauce.

Vietnamese cuisine uses many different types of noodles, and two of the most common are rice noodles and glass noodles. At first glance, they may seem similar. Both are light, versatile, and used in soups, stir-fries, salads, and spring rolls.

However, rice noodles and glass noodles are not the same.

They are made from different ingredients, have different textures, and behave differently when cooked. They are also used in different Vietnamese dishes.

Understanding the difference can help you order food with more confidence, choose the right noodle for a recipe, and better appreciate the variety found in Vietnamese cooking.

This guide explains the main differences between rice noodles and glass noodles in simple terms.