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Vietnamese Bun Cha Gio

  • Vietnamees, Hoofdgerecht
  •  20-30 min.
  • Geplaatst op 13-05-2017

Ingrediënten 2 personen

For the Pork:
1 pound boneless pork chops
1 1/2 tablespoon fresh grated ginger
1 garlic clove, minced
1/4 cup fish sauce
2 tablespoons soy sauce (gluten free)
2 tablespoons sugar

For the Nuoc Cham Dressing:
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 carrots

For the Salad:
1 package cooked rice vermicelli noodles
2 cups mung bean sprouts
1 cup shredded carrots
1 cup sliced cucumbers
1/2 cup chopped cilantro or basil
1/2 cup chopped peanuts
1/2 cup chopped green onions
1 package frozen spring rolls (gluten free)

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1. 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.

2. For the Nuoc Cham: Mix the warm water and sugar in a small bowl. Stir until the sugar in dissolved. Then add the following six ingredients and set aside the nuoc cham.

3. 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.

4. 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!



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