Teresa's Recipes
Bún Thịt Chả Giò
Bún Thịt Chả Giò is a vibrant Vietnamese dish that beautifully combines the textures and flavors of grilled pork, crispy spring rolls, and fresh herbs over a bed of soft vermicelli noodles. This dish is a feast for the senses, showcasing the balance of salty, sweet, and tangy flavors that Vietnamese cuisine is renowned for. Traditionally enjoyed as a street food favorite, it captures the essence of Vietnamese culture and hospitality. With each bite, you'll experience a delightful crunch from the spring rolls and the savory goodness of the grilled pork, complemented by the refreshing crunch of fresh vegetables and fragrant herbs.
Ingredients
- 8 ounces Vermicelli noodles
- 1 pound, thinly sliced Pork shoulder
- 1/2 pound Ground pork
- 1/2 pound, peeled and deveined Shrimp
- 1 cup, julienned Carrots
- 3 cloves, minced Garlic
- 10-12 Spring roll wrappers
- 1 cup, shredded Lettuce
- 1 cup Bean sprouts
- 1/2 cup, loosely packed Mint leaves
- 1/2 cup, loosely packed Cilantro
- 1/2 cup, crushed Peanuts
- for serving Nuoc cham sauce
- 3 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 2 teaspoons Sugar
- for frying Vegetable oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 600
- Fat: 25g
- Carbs: 70g
- Protein: 35g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Cook the vermicelli noodles according to package instructions. Drain and set aside.
- In a bowl, combine the fish sauce, lime juice, sugar, and minced garlic. Add the sliced pork and marinate for 15 minutes.
- Preheat the grill to medium-high heat. Grill the marinated pork slices for 2-3 minutes per side, or until cooked through. Set aside.
- In a separate bowl, combine the ground pork, shrimp, carrots, and minced garlic. Mix well until combined.
- Soak the spring roll wrappers in warm water for a few seconds until pliable. Place a spoonful of the pork and shrimp mixture onto each wrapper and roll tightly, folding the sides in as you go.
- Heat oil in a deep pan or fryer over medium heat. Fry the spring rolls until golden brown and crispy, about 3-5 minutes. Drain on paper towels.
- To serve, divide the cooked vermicelli noodles among four bowls. Top with grilled pork slices, crispy spring rolls, bean sprouts, shredded lettuce, mint leaves, cilantro, and crushed peanuts.
- Serve with nuoc cham sauce on the side for dipping.
Tips
- For a vegetarian version, substitute the pork and shrimp with tofu and add extra vegetables.
- You can add more herbs like Thai basil for additional flavor.
- If you prefer a spicier dish, add sliced fresh chilies to the nuoc cham sauce.