Vietnamese Bun Cha Gio
"Bun Cha is a traditional pork noodle salad, served in a bowl with fresh veggies and nuoc cham. Gio is the Vietnamese word for fried spring rolls. These are added for crunch. From A Spicy Perspective."
- Ready In:
- 40mins
- Ingredients:
- 23
- Serves:
-
4
ingredients
-
For the Pork
- 1 lb boneless pork chop
- 1 1⁄2 tablespoons ginger, freshly grated
- 1 garlic clove, minced
- 1⁄4 cup fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon peanut oil (for frying)
-
For the Nouc Cham
- 1⁄2 cup warm water
- 3 tablespoons sugar
- 1⁄2 cup rice vinegar
- 1 tablespoon fish sauce
- 1 garlic clove, minced
- 1 teaspoon chili-garlic sauce
- 1⁄4 teaspoon salt
- 1⁄8 cup shredded carrot
-
The Rest
- 1 (16 ounce) package cooked vermicelli
- 2 cups mung bean sprouts
- 1 cup shredded carrot
- 1 cup sliced cucumber
- 1⁄2 cup chopped cilantro or 1/2 cup basil
- 1⁄2 cup chopped peanuts
- 1⁄2 cup chopped green onion
- 1 (8 ounce) package frozen spring rolls
directions
- Freeze the pork for 30 minutes to firm it up. Then cut each chop in half length-wise and thinly slice. If already frozen, thaw half way before slicing.
- Mix the next five ingredients and toss with pork in a bowl. Allow the pork to marinate for 30 minutes.
- For the nouc cham, mix the warm water and sugar in a small bowl. Stir until the sugar in dissolved. Then add the following six ingredients; set aside.
- Preheat the oven to the necessary temperature provided on the spring roll package. Drizzle a little oil on a cookie sheet and roll the frozen spring rolls in it. Cook the spring rolls according to the provided instructions. Heat a large wok or skillet to high heat. Drain the pork well. Add 1 tablespoon of peanut oil to the wok. Stir fry the pork for 1-3 minutes. Chop the spring rolls into 1/2 inch pieces.
- To plate: Place a large hand-full of noodles in the bottom of four bowls. Top each with sprouts, shredded carrots, cucumbers, cilantro and green onions. Place the pork and spring rolls on top; sprinkle with chopped peanuts. Serve with nuoc cham on the side.
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Reviews
-
Very good!!
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
