Vietnamese Bun Cha Gio Recipes

CHA GIO VIETNAMESE EGG ROLLS

Steps:

• Soak vermicelli and shiitake mushroom in warm water until pliable, about 15 minutes; drain well. Mince shiitake.
• Combine vermicelli, shiitake, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and pepper in a large bowl. Toss well to break up pork and and evenly distribute filling ingredients.
• Lay 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons of filling across the center of the wrapper. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush egg on top corner of wrapper and continue rolling to seal. Make additional egg rolls in same manner.
• Heat oil in a deep-fryer, wok, or large saucepan to 350 degrees F (175 degrees C), or until a drop of water jumps on the surface.
• Fry egg rolls until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags.

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!)

BúN THịT NướNG RECIPE (VIETNAMESE GRILLED PORK & RICE NOODLES)

Steps:

• Slice the uncooked pork thinly, about 1/8". It helps to slightly freeze it beforehand.
• Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.
• Marinate the meat for 1 hour, or overnight for better results.
• Bake the pork at 375 F for 10-15 minutes or until about 80% cooked. Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway. Don't take your eyes off the broiler!
• Assemble your bowl with veggies, noodles, and garnish. Many like to mix the whole bowl up and pour the fish sauce on top, but I like to make individual bites and sauce it slowly.

VIETNAMESE NOODLES AND FRIED VEGETARIAN SPRING ROLLS BOWLS (BúN CHả GIò CHAY)

Steps:

• Cook the rice vermicelli according to package instructions. Rinse through running cold water after cooking to wash off some starch.
• You can watch the photos above or the video below to see how to assemble these bowls.
• In a large bowl, add the shredded lettuce.
• Top with the noodles, fresh herbs, and pickled veggies.
• Add in the spring rolls. I cut mine up into smaller bite-sized pieces.
• Finish the bowl with vegan 'fish' sauce or vietnamese dipping sauce (nuoc cham).
• Mix and enjoy!

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.

BúN THịT NướNG (VIETNAMESE GRILLED PORK WITH RICE NOODLES)

Steps:

• To prepare the pork marinade: In a large bowl or large ziploc bag, combine soy sauce, fish sauce, honey, and brown sugar. Mix in shallots, lemongrass, garlic, green onions, cilantro, and black pepper. Add the pork, tossing to coat thoroughly.Refrigerate 30-45 minutes.
• Toss the julienned carrots and cucumber in a medium bowl. Add enough rice wine vinegar to cover. Sprinkle with sugar. Cover and refrigerate until ready to serve.
• In a medium bowl, whisk together fish sauce, water, sugar, and vinegar until sugar dissolves. Whisk in garlic and chiles. Cover and refrigerate until ready to assemble.
• In a small skillet, drizzle canola oil over low heat. Once heated, add the chopped scallions and cook just until the green parts begin to wilt, but are still bright, 2-3 minutes.
• Place a grill, grill pan, or large skillet over medium high heat. Lightly grease with oil. Remove the pork from the refrigerator and allow to sit at room temperature 5-10 minutes.
• Once the grill/skillet is heated, grill the meat in a single layer in batches until browned, 1-2 minutes. Flip to brown the other side, another 1-2 minutes. Repeat with remaining pork.
• Divide cooked rice noodles among serving bowls. Top with lettuce, cilantro, and bean sprouts, then carrots/cucumber and grilled pork. Brush the pork with the green onion oil. Sprinkle with peanuts and serve immediately with nuoc cham.