Cooked - Vietnamese Noodle Bowls Recipe (bun Thit Nuong Cha Gio)

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Vietnamese Noodle Bowls Recipe (bun Thit Nuong Cha Gio)

4.0

Lemongrass Pork:

12 ounces Pork Chops, thinly sliced

1 stalk Lemongrass, grated or minced

2 cloves Garlic, minced

2 Tablespoons Fresh Cilantro, chopped

3 Tablespoons Soy Sauce

1 ½ Tablespoons Honey

1 Tablespoon Dark Brown Sugar

1 Tablespoon Fish Sauce

Nuoc Cham:

½ cup Water

3 Tablespoons Sugar

2 ½ Tablespoons Lime Juice

2 Tablespoons Fish Sauce

1 Bird's Eye / Thai Chilis, very thinly sliced

Bowls:

4 Frozen Spring Rolls

6 ounces Rice Vermicelli Noodles

2 Tablespoons Cooking Oil

1 head Green Leaf Lettuce, chopped

1 medium Carrot, sliced into thin matchsticks

1 medium Cucumber, sliced into thin matchsticks

½ cup Roasted Peanuts, chopped

1 cup Fresh Herbs

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.

Course🍽️Main Course

Diets🥛Dairy-free...

Category🍜Noodle Bowl

Cuisine🇻🇳Vietnamese

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 30m

Created 34 weeks ago

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