Ingredients for Vietnamese Bun Cha Gio
- Boneless Pork Chop
- Ginger
- Garlic Clove
- 1 tablespoon fish sauce (for Nuoc Cham)
- Soy Sauce
- 2 tablespoons sugar (for Nuoc Cham)
- 2 tablespoons peanut oil
- 1/4 cup warm water
- 1 tablespoon rice vinegar (for Nuoc Cham)
- 1 teaspoon chili garlic sauce (for Nuoc Cham, adjust to taste)
- Salt
- Carrot
- Vermicelli
- Mung Bean Sprouts
- 1/2 cucumber, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
- Green Onion
- 1 package (about 10-12) frozen spring rolls
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How to Make Vietnamese Bun Cha Gio
- Cook vermicelli noodles according to package directions. Rinse with cold water and set aside.
- Freeze pork for 30 minutes to firm it up. Then, cut each chop in half lengthwise and thinly slice. (If already frozen, thaw halfway before slicing.)
- In a bowl, whisk together fish sauce, brown sugar, rice vinegar, minced garlic, and black pepper. Add sliced pork and toss to coat. Marinate for at least 30 minutes.
- Prepare the Nuoc Cham: In a small bowl, whisk together warm water and sugar until dissolved. Add lime juice, rice vinegar, fish sauce, minced garlic, chili garlic sauce, and red pepper flakes (if using). Set aside.
- Preheat oven according to spring roll package directions. Lightly oil a baking sheet. Arrange frozen spring rolls on the baking sheet and bake according to package instructions.
- Heat a large wok or skillet over high heat. Add 1 tablespoon of peanut oil. Drain the marinated pork well and add it to the wok.
- Stir-fry the pork for 1-3 minutes, until cooked through. Remove from heat.
- Chop the cooked spring rolls into 1/2-inch pieces.
- To assemble: Divide noodles among four bowls. Top each with bean sprouts, shredded carrots, cucumber slices, cilantro, and green onions.
- Arrange the stir-fried pork and chopped spring rolls over the noodles.
- Sprinkle with chopped peanuts.
- Serve immediately with Nuoc Cham sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
118 g
Sugar
100g
Fat
25g
Carbs
49g
