Vietnamese Bun Cha Gio Recipe

Name: Vietnamese Bun Cha Gio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Mix the next five ingredients and toss with pork in a bowl. Allow the pork to marinate for 30 minutes.
3
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.
4
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.
5
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.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: For the Pork, 1 lb boneless pork chop, 1 1/2 tablespoons ginger, freshly grated, 1 garlic clove, minced, and more.

Yes, Vietnamese Bun Cha Gio falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Bun Cha Gio

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