BúN THịT NướNG RECIPE (VIETNAMESE GRILLED PORK & RICE NOODLES)
Vietnamese bún thịt nướng is a delicious combination of grillled pork, noodles, veggies, and fish sauce.You have your sweet bits, sour bits, caramelization, some crunch, and aromatic herbs in a colorful bowl. And it's easy to make
Provided by Hungry Huy
Time 1h45m
Number Of Ingredients 19
Steps:
- Slice the uncooked pork thinly, about 1/8". It helps to slightly freeze it beforehand.
- Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.
- Marinate the meat for 1 hour, or overnight for better results.
- Bake the pork at 375 F for 10-15 minutes or until about 80% cooked. Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway. Don't take your eyes off the broiler!
- Assemble your bowl with veggies, noodles, and garnish. Many like to mix the whole bowl up and pour the fish sauce on top, but I like to make individual bites and sauce it slowly.
Nutrition Facts : Carbohydrate 15 g, Protein 21 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 434 mg, Fiber 1 g, Sugar 13 g, Calories 215 kcal, ServingSize 1 serving
BUN CHAO GIO - VIETNAMESE NOODLES WITH SPRING ROLLS
This is a very popular Vietnamese fast-food-style dish but unlike Western fast-food it's slightly more healthy... (esp. if you skip the spring rolls and use bbq meat instead) If you don't want to cook spring rolls, you can use Thai fish cakes, grilled pork/beef/chicken, prawns or tofu. Pretty much any protein at all. Or you can just eat the noodles and salad on their own. In my photo I have used home made fish cakes instead of spring rolls, but I think spring rolls makes the tastiest version of this recipe. You will have a lot of extra spring rolls! You can freeze them without cooking them for later if you want.
Provided by becy959
Categories Lunch/Snacks
Time 35m
Yield 1 serving(s)
Number Of Ingredients 25
Steps:
- Soak the mushrooms in boiling water til soft.
- Soak 20 g of the rice vermicelli in boiling water til soft.
- Put in a food processor: softened rice vermicelli, softened mushrooms, pork mince, garlic, spring onions, carrot, egg, salt, pepper and hoi sin sauce and blend quickly (not til it's a paste).
- Cut spring roll pastry (if in large sheets) into squares, about 10 - 15 cm on each side.
- For each square, turn so point is downwards.
- Place spoon of mixture just below centre of square and shape into a little log (not all the way to the edges though).
- Take bottom point and fold over mixture, tucking in on opposite side.
- Roll upwards one full roll.
- Fold each side point into middle.
- Finish rolling around top point and glue shut with egg white.
- Heat vegetable oil to high, test it's hot enough by dropping in a small piece of pastry - if it bubbles it's ready.
- Cook spring rolls in oil til golden brown.
- Place cooked spring rolls on kitchen towel to drain oil.
- Put lettuce, sprouts, cucumber, chopped herbs in a large single-size serving bowl.
- Heat up a litre of water to boiling.
- Cook remaining rice vermicelli (will only take a couple minutes).
- Drain vermicelli in a colander, rinse with lukewarm water.
- Place rice vermicelli over greens in bowl.
- Sprinkle peanuts and fried shallots over the top.
- Slice spring rolls into bite size pieces and place on top.
- Combine sugar-water, fish sauce, chopped red chili and lime juice in a bowl and then pour over noodle dish.
VIETNAMESE NOODLE BOWLS RECIPE (BUN THIT NUONG CHA GIO)
These colorful noodle bowls are deliciously addictive with layers of crisp fresh vegetables, noodles, crunchy spring rolls, and marinated lemongrass pork. Chop everything ahead and marinate the pork for a surprisingly fun meal straight out of Southeast Asia.
Provided by Jess Smith via Inquiring Chef
Categories Main Dish
Time 1h
Number Of Ingredients 21
Steps:
- Marinate pork: Combine all ingredients listed under Lemongrass Pork. Marinate in the refrigerator for at least 30 minutes and up to a day.
- Make Nuoc Cham: Whisk all ingredients for Nuoc Cham.
- Bake spring rolls: Preheat oven and prepare spring rolls according to package directions.
- Cook rice noodles: Cook rice noodles according to package direction (most need to soak in very hot water until tender).
- Heat a wok or skillet over medium-high heat. When oil is shimmering, use a slotted spoon transfer pork to heated oil (be careful - it will splatter when it hits the hot oil). Cook pork on one side until deep golden brown, 3 to 4 minutes. Stir pork and continue cooking until it is just cooked through, 1 to 2 minutes more.
- Chop baked spring rolls into bite-sized pieces. Use kitchen shears to chop up rice vermicelli into shorter lengths.
- Assemble bowls with a bed of lettuce topped with rice vermicelli. Arrange carrots, cucumbers, pork, spring rolls, peanuts, and fresh herbs on top. Serve Nuoc Cham on the side. (I like to toss all of the ingredients together in Nuoc Cham before digging in, but some people like to eat each component separate. It's great either way!)
Nutrition Facts : ServingSize 1 bowl, Calories 574 kcal, Carbohydrate 75 g, Protein 28 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 59 mg, Sodium 2084 mg, Fiber 4 g, Sugar 22 g
VIETNAMESE NOODLES AND FRIED VEGETARIAN SPRING ROLLS BOWLS (BúN CHả GIò CHAY)
These bowls are composed of vietnamese rice noodles and egg rolls on a bed of shredded lettuce with fresh herbs and pickled radish and carrot. It's also delicious with some sliced cucumber for that extra crunch. This bowl is finished with a vietnamese dipping sauce or nuoc cham, and for this version I of course used me homemade vegan 'fish' sauce.
Provided by Jeeca
Categories Main Course Salad
Time 25m
Number Of Ingredients 7
Steps:
- Cook the rice vermicelli according to package instructions. Rinse through running cold water after cooking to wash off some starch.
- You can watch the photos above or the video below to see how to assemble these bowls.
- In a large bowl, add the shredded lettuce.
- Top with the noodles, fresh herbs, and pickled veggies.
- Add in the spring rolls. I cut mine up into smaller bite-sized pieces.
- Finish the bowl with vegan 'fish' sauce or vietnamese dipping sauce (nuoc cham).
- Mix and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 289 kcal, Carbohydrate 48 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Sodium 137 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 4 g
VIETNAMESE SPRING ROLLS (CHA GIO)
These tiny spring rolls are deep fried until crisp and brown or, if you prefer, cook them by steaming for 10 minutes. Either method produces delightful hors d'oeuvres.
Provided by Olha7397
Categories Asian
Time 33m
Yield 144 pieces about
Number Of Ingredients 18
Steps:
- Soak mushrooms and cellophane noodles (in a separate bowl) in warm water for 30 minutes.
- MAKE DIPPING SAUCE: Combine all ingredients in a bowl, add 3 Tablespoons water and refrigerate. If you like it hot add 4-5 paper-thin rings of fresh habanero or scotch bonnet chili to the sauce.
- MAKE THE FILLING: Drain mushrooms and noodles thoroughly. Chop mushrooms finely and cut noodles into 1 inch lengths. In a bowl combine with the pork, garlic, onion, carrot, eggs, salt and pepper.
- Brush rice paper rounds generously with water to soften. Cut in quarters with scissors. Place 1 teaspoon filling on curved end of each quarter. Fold curved edge over fill, fold in sides and continue rolling, sealing the finished roll with more water, if necessary. Repeat until all the filling has been used.
- Heat oil in wok or large fry pan to 375°F Fry rolls a few at a time until crisp, about 6 to 8 minutes. Drain on paper towel and serve with sauce for dipping.
- The cooked rolls may be frozen. Re-heat frozen rolls in a 400°F oven for 20 minutes before serving.
- Welcome to Our World.
Nutrition Facts : Calories 39.2, Fat 3.7, SaturatedFat 0.8, Cholesterol 5.2, Sodium 80.4, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 0.7
CHA GIO (VIETNAMESE FRIED SPRING ROLLS)
Cha gio, or Vietnamese Fried Spring Rolls, are delicious on their own, or in a noodle salad. Find out how to make them at home with this authentic recipe!
Provided by Bill
Categories Appetizer
Time 2h40m
Number Of Ingredients 18
Steps:
- Soak the dried mung bean noodles in warm water (submerge them completely) for 30 minutes. Drain thoroughly, and cut into ¼ inch pieces.
- In a large bowl, combine the noodles, ground pork, grated carrot, chopped wood ear mushrooms, shallots, garlic, ginger egg white, fish sauce, vegetable oil, salt, white pepper, and 1 teaspoon sugar. Mix until everything is uniformly combined.
- In a large, shallow bowl or deep plate, dissolve the remaining 2 teaspoons sugar in 1 cup warm water. Sugar is optional but does help the spring rolls to brown when frying.
- To wrap each roll, place a rice paper wrapper into the sugar water for about 5-10 seconds, making sure it is completely submerged. Remove it from the water. It will still be quite firm, but it will soften quickly!
- Place about 40g of filling in a log shape on one side of the wrapper. Begin tightly folding the wrapper over the filling (no air bubbles!), and roll the spring roll forward 1 complete revolution. Lightly press down on each end of the filling to flatten the rice paper and push the filling together to eliminate any air bubbles.
- Fold one side of the wrapper towards the middle of the spring roll. Repeat with the other side. Roll the spring roll forward while tucking in the front to prevent air pockets. The rice paper wrapper will stick to itself. It doesn't require anything additional to seal. Place the rolls on a plate or sheet pan lined with a clean, dry kitchen towel or parchment paper.
- Once wrapped, transfer the spring rolls to the refrigerator and chill for at least 1 hour, so they can dry out and firm up. This step helps minimize the wrapper bubbling when frying (though bubbling is normal). Take them out of the refrigerator 15 minutes before frying.
- Heat about 3 cups of canola or vegetable oil in a medium pot to 335°F/170°C (the oil level should be a little over halfway up the sides). Fry the spring rolls in small batches-about three at a time. Make sure they do not touch just after they are placed in the oil as the skins will be sticky until a crust forms. Cook each batch for 5 to 6 minutes, or until light golden brown. (Frying them in small batches prevents them from sticking to each other.)
- Use a metal slotted spoon to pull them out of the oil. Drain on a rack, and continue frying. Maintain the correct oil temperature by periodically adjusting your heat.
- When ready to serve, refry the spring rolls (yes, they need to be fried twice) at 350°F/175°C for 1 ½ to 2 minutes to make them nice and crispy. Double-frying is important! Serve with fresh lettuce, cilantro, Thai basil, mint and nuoc cham for dipping.
Nutrition Facts : Calories 338 kcal, Carbohydrate 30 g, Protein 12 g, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 36 mg, Sodium 517 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
More about "bun chao gio vietnamese noodles with spring rolls recipes"
VIETNAMESE EGG ROLLS & RICE NOODLES RECIPE (BúN CHả GIò)
From hungryhuy.com
5/5 (2)Total Time 15 minsCategory Dinner, LunchCalories 311 per serving
FRIED VEGETARIAN SPRING ROLLS (CHA GIO CHAY) RECIPE ...
From cdkitchen.com
Servings 40Total Time 45 mins
BUN CHA GIO RECIPE – VIETNAMESE VERMICELLI NOODLES WITH ...
From yummyvietnam.net
VIETNAMESE BUN CHA GIO - A SPICY PERSPECTIVE
From aspicyperspective.com
4.9/5 (16)Total Time 45 minsCategory Main CourseCalories 605 per serving
- 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.
BUN CHA GIO CHAY- RICE NOODLES WITH VEGETARIAN SPRING ROLLS
From thevietvegan.com
Reviews 4Calories 163 per servingEstimated Reading Time 3 mins
- Layer the lettuce at bottom of dish, add rice noodles on top and arrange cucumber slices and mint leaves around the dish.
BúN CHả GIò CHAY (VEGAN SPRING ROLL NOODLE BOWL) – TABLE ...
From tablejustforone.com
Cuisine VietnameseEstimated Reading Time 4 minsCategory Main DishTotal Time 25 mins
- While the noodles are draining, prepare your noodle sauce. Combine soy sauce, water, sugar, and vinegar in a small saucepan on medium high heat. Once the mixture starts to come to a boil, take it off the heat and pour it into a small bowl to cool. Add a squeeze of lime and garlic chili paste if desired.
- After the noodles are properly drained, place the noodles in a bowl. Pile on the herbs, lettuce, and cucumber. Add the bite-sized spring rolls pieces and fried tofu pieces.
- When you're ready to serve/eat, add as much or as little of the soy sauce mixture to your bowl and mix everything together. Enjoy!
VIETNAMESE BUN CHA GIO , RECIPE PETITCHEF
From en.petitchef.com
4.6/5 (5)Category Main DishCuisine enTotal Time 35 mins
CHA GIO (VIETNAMESE SPRING ROLLS) - ANG SARAP
From angsarap.net
Reviews 1Category Main CourseCuisine VietnameseEstimated Reading Time 3 mins
BUN THIT HEO NUONG, TOM, CHA GIO (VIETNAMESE RICE ...
From wanderingchopsticks.blogspot.com
Author Wandering ChopsticksEstimated Reading Time 6 mins
VIETNAMESE SPRING ROLLS (CHA GIO) | VIETNAMESE SPRING ...
From pinterest.com
[AUTHENTIC] BUN RIEU RECIPE – VIETNAMESE CRAB NOODLE SOUP ...
From yummyvietnam.net
CHA GIO/NEM RAN (VIETNAMESE SPRING/EGG ROLLS)
From wanderingchopsticks.blogspot.com
VEGAN BúN CHA GIò – VIETNAMESE SPRING ROLLS WITH ...
From pinterest.ca
VIETNAMESE NOODLE BOWLS (BUN THIT NUONG CHA GIO ...
From pinterest.ca
EASY VIETNAMESE BUN CHA GIO THIT NUONG (VERMICELLI NOODLE ...
From youtube.com
BUN CHAO GIO - VIETNAMESE NOODLES WITH SPRING ROLLS RECIPE
From recipenode.com
VIETNAMESE NOODLES AND SPRING ROLLS (BúN CHả GIò) - YOUTUBE
From youtube.com
BUN CHAO GIO - VIETNAMESE NOODLES WITH SPRING ROLLS RECIPE ...
From pinterest.com
VIETNAMESE NOODLES WITH GRILLED PORK & SHRIMP (BUN THIT ...
From vickypham.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search