Bún Nem Nướng Chả Giò (Grilled Pork with Fried Spring Rolls)
80% chuẩn vị · Vietnamese
A variation that adds crispy fried spring rolls (chả giò) alongside the traditional grilled pork skewers, offering a textural contrast. This version is popular in some regions and provides a richer, more complex meal.
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
- Ground pork1 lb
- Shrimp paste (mắm ruốc)1 tbsp
- Fish sauce2 tbsp
- Sugar1 tbsp
- Garlic, minced2 cloves
- Shallots, minced1 tbsp
- Black pepper1/2 tsp
- Vegetable oil1 tbsp (for marinade) + for frying
- Rice vermicelli noodles1 lb
- Spring roll wrappers (bánh tráng rế or similar)12-16
- Chả giò filling ingredients (e.g., taro, wood ear mushrooms, glass noodles)as needed
- Fresh lettuce leaves1 head
- Fresh mint leaves1 cup
- Fresh cilantro1 cup
- Bean sprouts1 cup
- Pickled daikon and carrot (đồ chua)1/2 cup
- Nuoc cham (Vietnamese dipping sauce)for serving
Các bước
- 1
Prepare the grilled pork mixture as in the classic recipe. Marinate for at least 30 minutes, then form into skewers and grill.
- 2
Prepare the chả giò filling by mixing ground pork with other desired ingredients (taro, mushrooms, glass noodles, etc.). Season well.
- 3
Fill and roll the spring rolls using the wrappers. Seal the edges.
- 4
Heat a generous amount of vegetable oil in a wok or deep pot for frying. Fry the spring rolls until golden brown and crispy. Drain on paper towels.
- 5
Cook the rice vermicelli noodles according to package directions. Drain and rinse.
- 6
Assemble the bowls with vermicelli noodles, grilled pork skewers, and crispy chả giò. Garnish with fresh herbs, lettuce, bean sprouts, and pickled vegetables.
- 7
Serve with nuoc cham for dipping.
