Eating Pegan | Vietnamese Bun Cha Gio

Vietnamese Bun Cha Gio

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
1/2 cup warm water
3 tablespoons sugar
1/2 cup rice vinegar
1 tablespoon fish sauce

  • 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 in 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.
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  • For Full Instruction:

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