Thursday, March 21, 2013

Bun Thit Nuong Cha Gio (Vietnamese Grilled BBQ Pork and Eggrolls overVermicelli Noodles)

Every time we go to any Vietnamese restaurant, I already know what Reid will order; Bun Cha Gio and a Cafe Sau Da.  I don't think he'd even look at a menu if it wasn't to look for what order number it is.  Yea, he orders by number at any Asian restaurant even when I try to encourage him to practice his Vietnamese.  So since bun cha gio thit nuong, or Vietnamese BBQ Pork with Eggrolls, is his fav, I decided to give it a try.  Usually, if my mom is making this dish at home, to save some time she will purchase ready-made thit nuong and cha gio from the countless of delicious shops in Houston's chinatown. Since I don't really have that luxury in Austin, I decided to try and make the thit nuong myself.  Traditionally, the pork is charbroiled over a grill, and sometimes has lemongrass in it.  Traditionally northerner's thit nuong has to have lots of lemongrass.  Since I don't think my backyard grill even works, I decided to try this recipe I adapted from Hungry Huy's blog. http://www.hungryhuy.com/bun-thit-nuong-recipe-vietnamese-grilled-bbq-pork-with-rice-vermicelli-vegetables/ I did not make the cha gio home-made last night, but used frozen egg rolls that were a little disappointing. But, hey, I only had a half day off of work! ;)

It came out pretty well, so at least Reid was rewarded for coming home from work early to mow the lawn. Yay daylight savings time!

But Thit Nuong Cha Gio attempt #1:

Ingredients:
BBQ pork

  • 1.5 lbs pork shoulder or butt, thinly sliced
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 2 tsp soy sauce
  • 1 small squirt (~1/8 tsp) hoisin sauce
  • 1 tbs fish sauce
  • 2 tsp black pepper
  • 1/4 cup sugar
  • 3 tbs canola oil


  • 1 package rice vermicelli, thin (bun tuoi dac biet)
  • 4-6 fried egg rolls (cha gio)

Vegetables

  • Red leaf lettuce
  • mint (rau thơm)
  • Vietnamese perilla (tiá tô)
  • Vietnamese balm (kinh giới)
  • cucumbers, sliced

Garnish

  • Pickled, shredded carrots (đồ chua)
  • Green onion oil (mở hành)
  • crushed peanuts
  • Dipping Sauce (nước chấm):1/4 c coconut vinegar or lime juice, 1/2 c fish sauce, 1 c sugar melted in 1 c water, 1 tsp garlic chili sauce


Directions :

  1. Marinade pork with rest of BBQ pork ingredients for at least 1 hour, overnight is even better.
  2. Boil noodles according to package directions.
  3. Bake pork in 375*C oven until nearly done, then broil to get a nice char on edges of pork.
  4. In a bowl, layer lettuce, noodles, pork, vegetables and garnishes. Spoon nuoc cham over and enjoy!




Bun Thit Nuong Cha Gio


Reid's favorite Vietnamese dish

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