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.

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.

Plac.

Ingredients

boneless pork chop, ginger, garlic clove, fish sauce, soy sauce, sugar, peanut oil, warm water, rice vinegar, chili-garlic sauce, salt, carrot, vermicelli, mung bean sprouts, cucumber, cilantro, peanuts, green onion, spring rolls