Bún Thịt Nướng Chả Giò (Grilled Pork with Crispy Spring Rolls Vermicelli)
85% chuẩn vị · Vietnamese
A popular variation of Bún Thịt Nướng that includes crispy fried spring rolls (chả giò) alongside the grilled pork, adding an extra layer of texture and flavor to the classic noodle bowl.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pork shoulder1 lb
- Fish sauce3 tbsp
- Sugar1 tbsp
- Garlic3 cloves, minced
- Shallots1 tbsp, minced
- Lemongrass1 tbsp, finely chopped
- Black pepper1/2 tsp
- Vegetable oil1 tbsp
- Rice vermicelli noodles1 lb
- Chả giò (Vietnamese fried spring rolls)8-12
- Lettuce1 head, shredded
- Bean sprouts1 cup
- Cucumber1, julienned
- Pickled daikon and carrot1 cup
- Fresh mint1/2 cup, chopped
- Fresh cilantro1/2 cup, chopped
- Nuoc chamfor serving
Các bước
- 1
Prepare the pork marinade: combine fish sauce, sugar, minced garlic, minced shallots, chopped lemongrass, black pepper, and vegetable oil. Marinate thinly sliced pork shoulder for at least 1 hour.
- 2
Grill the marinated pork until cooked and slightly charred.
- 3
Cook rice vermicelli noodles according to package directions. Drain and rinse.
- 4
Fry the chả giò according to package directions or until golden brown and crispy. Cut into bite-sized pieces.
- 5
Assemble the bowls: layer vermicelli noodles, shredded lettuce, bean sprouts, cucumber, pickled daikon and carrot, grilled pork, and pieces of chả giò.
- 6
Garnish with fresh mint and cilantro.
- 7
Serve with nuoc cham for dipping and drizzling.
