Vietnamese Bun Cha Gio Recipes

VIETNAMESE NOODLE BOWLS RECIPE (BUN THIT NUONG CHA GIO)

Steps:

• Marinate pork: Combine all ingredients listed under Lemongrass Pork. Marinate in the refrigerator for at least 30 minutes and up to a day.
• Make Nuoc Cham: Whisk all ingredients for Nuoc Cham.
• Bake spring rolls: Preheat oven and prepare spring rolls according to package directions.
• Cook rice noodles: Cook rice noodles according to package direction (most need to soak in very hot water until tender).
• Heat a wok or skillet over medium-high heat. When oil is shimmering, use a slotted spoon transfer pork to heated oil (be careful - it will splatter when it hits the hot oil). Cook pork on one side until deep golden brown, 3 to 4 minutes. Stir pork and continue cooking until it is just cooked through, 1 to 2 minutes more.
• Chop baked spring rolls into bite-sized pieces. Use kitchen shears to chop up rice vermicelli into shorter lengths.
• Assemble bowls with a bed of lettuce topped with rice vermicelli. Arrange carrots, cucumbers, pork, spring rolls, peanuts, and fresh herbs on top. Serve Nuoc Cham on the side. (I like to toss all of the ingredients together in Nuoc Cham before digging in, but some people like to eat each component separate. It's great either way!)

VIETNAMESE BUN CHA GIO

Steps:

• 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.

BUN CHAO GIO - VIETNAMESE NOODLES WITH SPRING ROLLS

Steps:

• Soak the mushrooms in boiling water til soft.
• Soak 20 g of the rice vermicelli in boiling water til soft.
• Put in a food processor: softened rice vermicelli, softened mushrooms, pork mince, garlic, spring onions, carrot, egg, salt, pepper and hoi sin sauce and blend quickly (not til it's a paste).
• Cut spring roll pastry (if in large sheets) into squares, about 10 - 15 cm on each side.
• For each square, turn so point is downwards.
• Place spoon of mixture just below centre of square and shape into a little log (not all the way to the edges though).
• Take bottom point and fold over mixture, tucking in on opposite side.
• Roll upwards one full roll.
• Fold each side point into middle.
• Finish rolling around top point and glue shut with egg white.
• Heat vegetable oil to high, test it's hot enough by dropping in a small piece of pastry - if it bubbles it's ready.
• Cook spring rolls in oil til golden brown.
• Place cooked spring rolls on kitchen towel to drain oil.
• Put lettuce, sprouts, cucumber, chopped herbs in a large single-size serving bowl.
• Heat up a litre of water to boiling.
• Cook remaining rice vermicelli (will only take a couple minutes).
• Drain vermicelli in a colander, rinse with lukewarm water.
• Place rice vermicelli over greens in bowl.
• Sprinkle peanuts and fried shallots over the top.
• Slice spring rolls into bite size pieces and place on top.
• Combine sugar-water, fish sauce, chopped red chili and lime juice in a bowl and then pour over noodle dish.