Bun Cha Gio Recipe
User Reviews
5
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Prep Time
15 mins
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Marinating Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
605 kcal
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Course
Main Course
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Cuisine
Vietnamese
Bun Cha Gio Recipe
Description
Bun Cha Gio is a Vietnamese dish featuring thinly sliced pork marinated in a combination of ginger, garlic, fish sauce, soy sauce, and sugar to develop rich, savory flavors. The pork is stir-fried over high heat for a short time, ensuring a tender texture. Cooked gluten-free spring rolls are cut into bite-sized pieces and combined with the pork.
To complete the dish, rice vermicelli noodles provide a light base, topped with crunchy mung bean sprouts, shredded carrot and cucumber for freshness, and chopped cilantro or basil for herbal brightness. Roasted peanuts and green onions add texture and mild pungency. The Nuoc Cham dressing, made from warm water, sugar, rice vinegar, fish sauce, garlic, chili-garlic sauce, salt, and shredded carrot, ties the components together with a balance of sweet, sour, salty, and spicy.
As a composed meal, Bun Cha Gio offers a satisfying textural contrast and layered flavors that are suitable for lunch or dinner. The use of gluten-free spring rolls makes it accessible for gluten-intolerant eaters, and the dish allows for flexible herb and vegetable choices based on preference.
Ingredients
For the Pork:
- 1 pound pork chops boneless
- 1 1/2 tablespoon ginger fresh grated
- 1 clove garlic minced
- 1/4 cup fish sauce
- 2 tablespoons soy sauce (gluten-free)
- 2 tablespoons sugar
For the Nuoc Cham Dressing:
- 1/2 cup water warm
- 3 tablespoons sugar
- 1/2 cup rice vinegar
- 1 tablespoon fish sauce
- 1 clove garlic minced
- 1 teaspoon chili-garlic sauce
- 1/4 teaspoon salt
- 1/8 cup carrot shredded
For the Salad:
- 1 package rice vermicelli noodle cooked
- 2 cups mung bean sprouts
- 1 cup carrot shredded
- 1 cup cucumber sliced
- 1/2 cup cilantro or basil, chopped
- 1/2 cup peanut chopped
- 1/2 cup green onion chopped
- 1 package spring rolls gluten-free, frozen
Instructions
- Freeze the pork for 30 minutes to firm it up. Then cut each chop in half length-wise and thinly slice (1 mm). 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 Nuoc Cham: Mix the warm water and sugar in a small bowl. Stir until the sugar is dissolved. Then add the following six ingredients and set aside the nuoc cham.
- 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 or vegetable 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, and sprinkle with chopped peanuts. Serve with nuoc cham on the side, so each person can add as much as they desire!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 605kcal | 30% |
| Carbohydrates | 75g | 25% |
| Protein | 36g | 72% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 76mg | 25% |
| Sodium | 2335mg | 97% |
| Potassium | 942mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 21g | 42% |
| Vitamin A | 6320IU | 126% |
| Vitamin C | 15.2mg | 17% |
| Calcium | 80mg | 8% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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