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.
Ingredients: [‘boneless pork chop’, ‘ginger’, ‘garlic clove’, ‘fish sauce’, ‘soy sauce’, ‘sugar’, ‘peanut oil’, ‘warm water’, ‘sugar’, ‘rice vinegar’, ‘fish sauce’, ‘garlic clove’, ‘chili-garlic sauce’, ‘salt’, ‘carrot’, ‘vermicelli’, ‘mung bean sprouts’, ‘carrot’, ‘cucumber’, ‘cilantro’, ‘peanuts’, ‘green onion’, ‘spring rolls’]
Quantity of Ingredients: [“”,”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)”,””,”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”,””,”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”]
Number of Servings: 4
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.’]