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Bun Cha Gio Recipe

Name: blossom vietnameses Bun Cha Gio Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb ground pork (20% fat); 6 oz shrimp, peeled, deveined, finely chopped; 3 cloves garlic, minced; 1 large shallot, finely minced; 0.5 cup carrot, grated; 0.5 cup jicama or daikon, finely julienned; 0.5 cup glass noodles (mung bean / cellophane), soaked and chopped; 0.25 cup wood ear or shiitake mushrooms, rehydrated and finely chopped; 3 stalks scallions, thinly sliced; 2 tbs fish sauce; 1 tsp sugar; 0.5 tsp white pepper; 1 large egg; 3 tbs vegetable oil (for filling and frying); 0.5 tsp salt; 12 sheets rice paper wrappers (banh trang) or egg roll wrappers; 2 tbs cornstarch slurry (cornstarch + water); 2 cups neutral oil for frying (peanut or vegetable); 8 oz vermicelli rice noodles (bun), cooked and cooled; 4 cups butter lettuce or other lettuces, leaves separated; 0.5 cup thai basil; 0.5 cup mint; 0.25 cup cilantro; 0.5 cup cucumber, thinly sliced; 0.5 cup pickled carrots and daikon (do chua); 2 tbs chopped roasted peanuts (optional); 4 tbs fish sauce; 3 tbs fresh lime juice; 2 tbs sugar; 4 tbs water (warm)

Inspired by blossom vietnamese

Time1h 30m

Serves4

imperial rolls

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Ingredients

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Pork Imperial Roll Filling

1 lb ground pork (20% fat)

6 oz shrimp, peeled, deveined, finely chopped

3 cloves Garlic, minced

1 large shallot, finely minced

1/2 cup Carrot, grated

1/2 cup jicama or daikon, finely julienned

1/2 cup glass noodles (mung bean / cellophane), soaked and chopped

1/4 cup wood ear or shiitake mushrooms, rehydrated and finely chopped

3 stalks scallions, thinly sliced

2 tbs Fish sauce

1 tsp sugar

1/2 tsp White pepper

1 large Egg

3 tbs vegetable oil (for filling and frying)

1/2 tsp Celtic sea salt

Wrappers & Assembly

12 sheets rice paper wrappers (banh trang) or egg roll wrappers

2 tbs cornstarch slurry (cornstarch + water)

2 cups neutral oil for frying (peanut or vegetable)

Bun Cha Gio Serving Salad & Noodles

8 oz vermicelli rice noodles (bun), cooked and cooled

4 cups butter lettuce or other lettuces, leaves separated

1/2 cup thai basil

1/2 cup mint

1/4 cup Cilantro

1/2 cup cucumber, thinly sliced

1/2 cup pickled carrots and daikon (do chua)

2 tbs chopped roasted peanuts (optional)

Nuoc Cham Dipping Sauce

4 tbs Fish sauce

3 tbs Fresh lime juice

2 tbs sugar

4 tbs water (warm)

1 clove Garlic, minced

1 piece bird's eye chili or thai chili, thinly sliced

Method

Pork Imperial Roll Filling

Prepare dry ingredients

Soak glass noodles in hot water for 8–10 minutes until softened, drain well and chop into short pieces. Rehydrate dried mushrooms in warm water for 15 minutes, squeeze out excess water and finely chop.

In a large bowl combine ground pork, chopped shrimp, chopped glass noodles, chopped mushrooms, grated carrot, julienned jicama/daikon, minced garlic, minced shallot, sliced scallions, egg, fish sauce, sugar, white pepper, 1 tablespoon oil and 1/2 teaspoon salt. Mix thoroughly until sticky and well combined (1–2 minutes). Taste a small spoonful by frying a tiny patty to check seasoning and adjust fish sauce, sugar, or salt as needed.

Cover mixture and chill in the refrigerator for 20–30 minutes to help it firm up for easier rolling.

Wrappers & Assembly

Prepare a work station with wrappers, a small bowl of water (for rice paper) or damp towel (for egg roll wrappers), and the cornstarch slurry (1 tbs cornstarch + 1 tbs water mixed) to seal edges.

If using rice paper: briefly dip one sheet into warm water for 2–3 seconds until pliable but not falling apart; lay on a damp towel. If using egg roll wrappers: keep them covered with a damp towel to prevent drying.

Place about 2–3 tablespoons of filling across the lower third of the wrapper. Fold the bottom up over the filling, fold both sides toward the center snugly, then roll tightly toward the top. Brush the top edge with cornstarch slurry to seal. Repeat until filling is used (makes about 10–12 rolls).

Frying

Pour 2 cups neutral oil into a deep skillet or wok to a depth of about 1 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper sizzles immediately on contact.

Fry rolls in batches, seam-side down first, turning as needed, until golden brown and crisp on all sides, about 3–5 minutes per batch. Use tongs to avoid breaking. Don't overcrowd the pan.

Transfer fried rolls to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if needed while finishing remaining rolls.

Nuoc Cham Dipping Sauce

Whisk together fish sauce, fresh lime juice, sugar and warm water until sugar dissolves. Add minced garlic and sliced chili. Taste and adjust balance: more lime for acidity, more sugar for sweetness, or more water to dilute if too strong.

Bun Cha Gio Serving Salad & Noodles

Cook vermicelli rice noodles according to package instructions, rinse under cold water and drain well. Portion noodles among serving bowls.

Arrange lettuce leaves, herbs (basil, mint, cilantro), cucumber slices and pickled carrots & daikon alongside noodles. Slice fried imperial rolls into 2–3 pieces each and place on top of noodles and salad.

Sprinkle chopped roasted peanuts over the bowl if using. Serve each bowl with a small bowl of nuoc cham on the side for drizzling or dipping. To eat, take lettuce, herbs and noodles, top with pieces of roll and spoon sauce over; wrap and enjoy.