Vietnamese Food
Let’s talk about Bun Cha Gio and Vietnamese food… In college, one of my dearest friends and I, often scheduled lunch dates at our favorite Vietnamese restaurant. One day, we entered the restaurant and were intercepted by a young cute Vietnamese waiter who was still learning English. He led us to our table as we chatted and giggled away. The waiter, who seemed to show a special interest in our dining experience, hovered over us, trying to make conversation. We felt a little embarrassed at the extra attention. As he took our order, he asked me if I wanted my meal to be mild or spicy. I answered, “Spicy, please.” He smoothly winked and answered, “Ahhhh, spicy food for a spicy personality!” Yes, even with broken English, he had game. Some things cross all cultural boundaries. Even though that was close to twenty years ago, my friend and I never miss an opportunity to slip that unforgettable line to each other, “Spicy food for a spicy personality.”
Bun Cha Gio Ingredients
The town I grew up in has a significant Vietnamese population with incredible restaurants and vast Asian markets. Exploring the Asian markets is a feast for the eyes, especially the produce department and meat counter. Vietnamese Bun Cha Gio is a traditional pork noodle salad, served in a bowl with fresh veggies and nuoc cham, an acidic dressing/dipping sauce. Fresh Herbs, rice noodles, and other condiments make this recipe what it is. Here’s what you need to make it…
For the Grilled Pork
Boneless Pork Chops Fresh Grated Ginger Minced Garlic Cloves Fish Sauce Soy Sauce (gluten-free) Sugar
For the Nuoc Cham Dressing
Warm Water Sugar Rice Vinegar or White Vinegar Fish Sauce Minced Garlic Clove Chili-Garlic Sauce Salt Shredded Carrot
For the Salad
Cooked Rice Vermicelli Noodles Mung Bean Sprouts Shredded Carrots Sliced Cucumbers Chopped Cilantro, Basil, or Mint Chopped Peanuts Chopped Green Onions Frozen Spring Rolls (gluten-free)
How To Make Bun Cha
Let’s start out with the pork which is the main protein source for this Bun Cha Gio salad bowl recipe. My top suggestion for this step is to make sure you freeze your pork! It makes it so much easier to slice thin. Trust me! Marinating your pork and then stir-frying in oil makes this part of the dish SO flavorful! If you’re looking to make this recipe gluten-free make sure to use gluten-free soy sauce.
Nuoc Cham
Nuoc Cham is normally made with sweetened lime juice and fish sauce, but I discovered that restaurants often make theirs with rice vinegar instead of lime. I find I actually prefer this method, as it cuts out a little of the “bite”. The nuoc cham is the only source of spicy heat in Vietnam’s Bun Cha Gio, so add as much or as little as you want to the noodle salad. You can also boost the heat by adding more chili-garlic sauce.
Vietnamese Gio
Gio’ is the Vietnamese word for fried spring rolls. Hot, chopped spring rolls are added to the top of the salad for crunch. In order to speed up the prep time on this dish, I did not make our spring rolls from scratch. Instead, I bought good-quality frozen spring rolls and baked them in the oven. It provides the extra flavor and crunch without turning this meal into a 2-hour cooking affair. If you prefer to make your own spring rolls, feel free to do so!
Vietnamese Noodle Salad Prep
Now assemble the whole salad bowl! Bun Cha Gio is pretty simple to put together… Bold and healthy Vietnamese Bun Cha Gio is something I crave on a regular basis. My kids are crazy over it, and I bet yours will be too! It’s so popular and delicious, that even Anthony Bourdain chose to treat President Obama to this Vietnamese street food recipe.
Recipe Variations
Meat: You can use beef, pork, chicken, shrimp, or any combination that you would like! Herbs: Add even more herbs along with cilantro like Thai basil and mint! The more herbs, the more flavor here. Vegetables: You can add or omit vegetables as you would like!
Can This Be Made Using Pork Shoulder?
Yes, you could cook it using the same instructions. Just make sure to slice it thin against the grain.
Could I Substitute The Vinegar?
If you are sensitive to vinegar, you can swap it for lime juice as well, or use half rice vinegar and half lime juice.
How Should I Store Leftover Bun Cha Gio Noodle Salad Bowl?
To store your leftover Vietnamese egg rolls and noodles, store the pork and egg rolls in a separate container in the fridge for 2-3 days. Reheat in the microwave and serve with the noodles and salad when ready to have more!
More Vietnamese Dishes to Try!
Low Carb Vietnamese Chicken Pho Recipe Vietnamese Coffee Bread Pudding Vietnamese Spring Rolls Vietnamese Coffee Popsicles Som Tum Green Papaya Salad Bun Cha Hanoi by Carolines Cooking Banh Xeo Recipe from Hungry Huy
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