Bun Thit Nuong Cha Gio is a light and refreshing Southern Vietnamese entree that consists of rice noodles, grilled pork and egg rolls, topped with a mixed of Vietnamese greens, crushed peanuts and the iconic Vietnamese fish sauce dipping sauce. This dish has many components so I only make this dish when I have some of the components already in my fridge or freezer. For example, I make this dish when find a bag of frozen egg rolls in my freezer and Ieftover Vietnamese dipping sauce in the fridge. This strategy allows me to spend less time in the kitchen and more time stuffing my face.
- 1 package dried vermicelli (cooked per package instructions)
- Assorted greens/vegetables (sorrel, mint, lettuce, perilla, and bean sprouts)
- ¼ cup roasted peanuts, roughly chopped
- ¼ cup vegetable oil
- 4 sprigs of green onion, sliced thin
- 1 ½ lb pork shoulder/butt, sliced thin
- 2 large shallots, minced
- 2 large garlic, minced
- ¼ cup granulated sugar
- 1 tablespoon fish sauce
- ½ tablespoon thick soy sauce
- ½ tablespoon pepper
- 3 tablespoons vegetable oil
Other Recipe Components
- Combine the pork and the marinade ingredients in a bowl. Marinate the pork for at least 30 minutes or overnight in the fridge for best results.
- Combine the oil and green onions in a microwave-safe bowl and microwave for three minutes. Set aside.
- On a roasting pan, bake the pork in the oven at 375 F degrees for 10 minutes.
- Flip the pork over and bake for additional 10 minutes.
- Turn the broil on high for 3-5 minutes to get a crispy crust.
- Remove the pork from the oven and brush with scallion oil.
- To serve, top each bowl with a small amount of vermicelli, a few slices of pork, 1-2 egg rolls, pickled carrots and daikons, assorted vegetables, and crushed peanuts. Serve with a small bowl of Vietnamese Dipping Sauce on the side.