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
CHA GIO VIETNAMESE EGG ROLLS
These egg rolls freeze really well, so go ahead and make a double batch. Add shredded cabbage or julienned taro for a different twist. Add minced crab to make it even more flavorful.
Provided by Joann Lai
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Soak vermicelli and shiitake mushroom in warm water until pliable, about 15 minutes; drain well. Mince shiitake.
- Combine vermicelli, shiitake, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and pepper in a large bowl. Toss well to break up pork and and evenly distribute filling ingredients.
- Lay 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons of filling across the center of the wrapper. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush egg on top corner of wrapper and continue rolling to seal. Make additional egg rolls in same manner.
- Heat oil in a deep-fryer, wok, or large saucepan to 350 degrees F (175 degrees C), or until a drop of water jumps on the surface.
- Fry egg rolls until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 13.8 g, Cholesterol 68.4 mg, Fat 13.5 g, Fiber 0.6 g, Protein 12 g, SaturatedFat 3.1 g, Sodium 463.8 mg, Sugar 0.8 g
VIETNAMESE BUN CHA GIO
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.
Provided by gailanng
Categories Spaghetti
Time 40m
Yield 4 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 1018.8, Fat 23.1, SaturatedFat 5.2, Cholesterol 81.1, Sodium 2836.7, Carbohydrate 148.3, Fiber 9.1, Sugar 25.1, Protein 54.3
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.
More about "vietnamese bun cha gio recipes"
VIETNAMESE EGG ROLLS & RICE NOODLES RECIPE (BúN CHả …
From hungryhuy.com
5/5 (2)Total Time 15 minsCategory Dinner, LunchCalories 311 per serving
VIETNAMESE BUN CHA GIO - RECIPE PETITCHEF
From en.petitchef.com
4.6/5 (5)Category Main DishCuisine enTotal Time 35 mins
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 (VIETNAMESE MEATBALLS!) - RECIPETIN EATS
From recipetineats.com
VIETNAMESE NOODLE BOWLS (BUN THIT NUONG CHA GIO)
From inquiringchef.com
CHA GIO (VIETNAMESE FRIED SPRING ROLLS) - THE WOKS OF LIFE
From thewoksoflife.com
BúN THịT NướNG RECIPE (VIETNAMESE GRILLED PORK
From hungryhuy.com
VIETNAMESE BUN CHA RECIPE | JAMIE OLIVER TOFU RECIPES
From jamieoliver.com
VIETNAMESE RICE NOODLE BOWL (BUN CHA GIO) - FUELED …
From fueledbyflavor.com
BúN THịT NướNG (VIETNAMESE GRILLED PORK WITH RICE …
From tarasmulticulturaltable.com
EASY VIETNAMESE BUN CHA GIO THIT NUONG (VERMICELLI …
From youtube.com
CHả GIò RECIPE | KITCHN
From thekitchn.com
BUN CHA GIO - NOODLES AND PORK SAUSAGE SPRING ROLLS | VIETNAMENU
From vietnamenu.com
NUOC CHAM (VIETNAMESE DIPPING SAUCE/DRESSING) - THE WOKS OF LIFE
From thewoksoflife.com
BEST HOW TO MAKE VIETNAMESE BUN CHA, THE RICE ... - FOOD …
From foodnetwork.ca
VIETNAMESE FRIED SPRING ROLLS (CHả GIò) - CAROLINE'S COOKING
From carolinescooking.com
BUN CHA GIO RECIPE – VIETNAMESE VERMICELLI NOODLES WITH FRIED …
From yummyvietnam.net
BúN CHả GIò CHAY (VEGAN SPRING ROLL NOODLE BOWL)
From tablejustforone.com
SPRING ROLL NOODLE SALAD (BUN CHA GIO) — EVERYDAY GOURMET
From everydaygourmet.tv
BANH MI SANDWICH (VIETNAMESE SANDWICH) - A SPICY PERSPECTIVE
From aspicyperspective.com
CHả GIò CHAY (VIETNAMESE VEGETARIAN SPRING ROLLS)
From thefoodietakesflight.com
CHả GIò (VIETNAMESE SPRING ROLLS) - WOK AND KIN
From wokandkin.com
BUN CHA GIO – VIETNAMESE NOODLE SALAD WITH SPRING ROLLS
From wandercooks.com
VIETNAMESE EGG ROLLS (CHA GIO) — VICKY PHAM
From vickypham.com
BUN CHA GIO - SPRING ROLL NOODLE BOWLS - SCRUFF & STEPH
From scruffandsteph.com
VIETNAMESE BUN CHA GIO – VIETGLOBE.ORG
From vietglobe.org
BUN THIT NUONG CHA GIO - HUE OI
From hueoivietnamesecuisine.com
VIETNAMESE RICE VERMICELLI NOODLES WITH SPRING ROLLS (BUN CHA GIO ...
From siftandsimmer.com
VIETNAMESE BUN CHA GIO - RECIPE PETITCHEF - PINTEREST.CA
From pinterest.ca
BUN CHAO GIO - VIETNAMESE NOODLES WITH SPRING ROLLS
From fooddiez.com
VIETNAMESE BUN CHA RECIPE | SIDECHEF
From sidechef.com
CHA GIO (VIETNAMESE FRIED SPRING ROLLS WITH TARO)
From siftandsimmer.com
BUN CHA GIO | VIETNAMESE FOODS | XUYEN VIETNAMESE RESTAURENT
From vietnameserestaurantkc.com
BUN CHA GIO (VIETNAMESE EGG ROLLS WITH VERMICELLI NOODLES)
From cooking-therapy.com
BúN CHả GIò CHAY - RICE NOODLE VERMICELLI WITH VEGETARIAN SPRING …
From thevietvegan.com
VIETNAMESE BUN CHA GIO’ | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
FABULOUS VIETNAMESE BUN CHA GIO RECIPE | ASPICYPERSPECTIVE.COM ...
From pinterest.ca
BUN CHA RECIPE - HOW TO MAKE IT AT HOME (VIETNAMESE …
From tasteasianfood.com
VIETNAMESE PORK PATTIES – BúN CHả - DJALALI COOKS
From djalalicooks.com
BúN CHả GIò- VIETNAMESE SPRING ROLL NOODLE BOWLS
From jessicanguyen.com.au
VIETNAMESE CUISINE - WIKIPEDIA
From en.wikipedia.org
VIETNAMESE EGG ROLLS & RICE NOODLES RECIPE (BúN CHả GIò)
From heyreviewfood.com
CHả GIò | TRADITIONAL APPETIZER FROM HO CHI MINH CITY, VIETNAM
From tasteatlas.com
VIETNAMESE SPRING ROLL NOODLE BOWL (BUN CHA GIO THIT NUONG
From pinchofchic.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 »
#60-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #pasta #pork #asian #vietnamese #dietary #high-protein #low-carb #high-in-something #low-in-something #meat #pasta-rice-and-grains #spaghetti
You'll also love