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Restaurants›blossom vietnamese›Bun Cha Gio, Bo Nuong Recipe

Bun Cha Gio, Bo Nuong Recipe

Name: blossom vietnameses Bun Cha Gio, Bo Nuong Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 cups ground pork; 0.5 cups raw shrimp, peeled, deveined, finely chopped; 0.5 cups carrot, grated; 0.5 cups jicama or daikon, finely julienned; 0.25 cups shiitake mushrooms, rehydrated and finely chopped; 0.5 cups glass noodles (bean thread), soaked and chopped; 1 each shallot, finely minced; 2 cloves garlic, minced; 1 each eggs; 1 tbs fish sauce; 0.5 tsp sugar; 0.25 tsp ground black pepper; 0.25 cups vegetable oil (for filling and frying); 10 each rice paper wrappers (Banh Trang), 6–8 inch; 3 tbs cornstarch slurry (1 tbs cornstarch + 2 tbs water); 1 lb flank steak or sirloin, thinly sliced across the grain; 3 each lemongrass stalks, white bottoms only, finely minced; 3 cloves garlic, minced; 1 each shallot, minced; 2 tbs fish sauce; 1 tbs soy sauce; 1 tbs sugar or brown sugar; 1 tsp vegetable oil; 0.5 tsp black pepper; 0.25 tsp optional chili flakes; 8 oz rice vermicelli (bun), cooked and rinsed; 6 each lettuce leaves (Boston or green leaf), torn; 0.5 cups fresh Thai basil; 0.5 cups fresh mint leaves; 0.25 cups cilantro

Inspired by blossom vietnamese

Time1h 15m

Serves4

imperial rolls + grilled lemongrass steak

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Ingredients

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For the imperial rolls (Cha Gio)

1 cups ground pork

1/2 cups raw shrimp, peeled, deveined, finely chopped

1/2 cups Carrot, grated

1/2 cups jicama or daikon, finely julienned

1/4 cups shiitake mushrooms, rehydrated and finely chopped

1/2 cups glass noodles (bean thread), soaked and chopped

1 each shallot, finely minced

2 cloves Garlic, minced

1 each Eggs

1 tbs Fish sauce

1/2 tsp sugar

1/4 tsp ground black pepper

1/4 cups vegetable oil (for filling and frying)

10 each rice paper wrappers (Banh Trang), 6–8 inch

3 tbs cornstarch slurry (1 tbs cornstarch + 2 tbs water)

For the grilled lemongrass steak (Bo Nuong)

1 lb flank steak or sirloin, thinly sliced across the grain

3 each lemongrass stalks, white bottoms only, finely minced

3 cloves Garlic, minced

1 each shallot, minced

2 tbs Fish sauce

1 tbs Aged soy sauce

1 tbs sugar or brown sugar

1 tsp Tuscany sunflower oil

1/2 tsp black pepper

1/4 tsp optional chili flakes

For plating, herbs & dipping sauce (Nuoc Cham)

8 oz rice vermicelli (bun), cooked and rinsed

6 each lettuce leaves (Boston or green leaf), torn

1/2 cups fresh Thai basil

1/2 cups fresh mint leaves

1/4 cups Cilantro

1/2 each cucumber, thinly sliced

1/2 cups pickled carrots and daikon (do chua), optional

2 each limes

3 tbs nuoc cham - fish sauce

2 tbs nuoc cham - sugar

6 tbs nuoc cham - warm water

1 tbs nuoc cham - rice vinegar or lime juice

1 cloves nuoc cham - minced garlic

1/2 tsp nuoc cham - minced bird's eye chili, to taste

Method

For the imperial rolls (Cha Gio)

Prepare ingredients

Soak shiitake mushrooms and glass noodles in warm water until soft (10–15 minutes). Drain, squeeze excess water, then finely chop mushrooms. Chop soaked glass noodles into 1-inch pieces. Grate carrot and julienne jicama/daikon. Mince shallot and garlic and set aside.

Make filling

In a large bowl combine ground pork, chopped shrimp, grated carrot, jicama/daikon, chopped mushrooms, chopped glass noodles, minced shallot, minced garlic, egg, 1 tablespoon fish sauce, 1/2 teaspoon sugar, 1/4 teaspoon black pepper and 1–2 teaspoons of vegetable oil. Mix thoroughly with your hands or a spoon until evenly combined and slightly sticky. Taste a tiny bit by frying a small pinch to adjust seasoning if needed.

Wrap rolls

Prepare a shallow plate with warm water to soften rice papers and have the cornstarch slurry ready. Working with one wrapper at a time: dip the rice paper briefly in warm water until pliable but not too soft (2–3 seconds for dried 6–8 inch sheets). Lay wrapper on a clean surface. Place about 2 tablespoons of filling across the lower third of the wrapper. Fold the bottom edge up over filling, fold both sides in, then roll tightly toward the top. Brush the final edge with cornstarch slurry to seal. Repeat to make 10–12 rolls.

Fry rolls

Heat a deep skillet with 1/4 cup vegetable oil to about 350°F (medium-high). Fry rolls in batches, turning occasionally, until golden brown and crisp, 3–5 minutes per batch. Keep cooked rolls on a wire rack or paper towel-lined tray to drain. If baking: brush rolls with oil and bake at 400°F (200°C) on a sheet for 20–25 minutes, turning halfway, until golden and crisp.

For the grilled lemongrass steak (Bo Nuong)

Prepare and marinate steak

Trim any excess fat and slice steak thinly across the grain if not already sliced. In a bowl combine minced lemongrass, minced garlic, minced shallot, 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon sugar, 1 teaspoon vegetable oil, 1/2 teaspoon black pepper and optional 1/4 teaspoon chili flakes. Add the steak slices and massage the marinade into the meat. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours (up to overnight) for best flavor.

Grill or pan-sear

Heat a grill or a heavy skillet (cast iron) over high heat until very hot. Lightly oil the grill grates or skillet. Remove steak from marinade and let excess drip off. Grill or sear slices in batches for 1–2 minutes per side for medium-rare to medium depending on thickness. Avoid overcrowding. Transfer cooked steak to a plate and let rest 3–5 minutes. If using a grill, get slight char marks for flavor.

For plating, herbs & nuoc cham

Cook vermicelli

Cook rice vermicelli according to package instructions (typically 3–5 minutes in boiling water). Drain and rinse under cold water, then toss lightly with a little oil to prevent sticking and keep at room temperature.

Make nuoc cham (dipping sauce)

In a small bowl dissolve 2 tablespoons sugar in 6 tablespoons warm water. Stir in 3 tablespoons fish sauce, 1 tablespoon rice vinegar or the juice of 1 lime, 1 minced garlic clove and 1/2 teaspoon minced chili (adjust to taste). Taste and adjust balance of sweet, salty, sour and spicy. Add more water for milder flavor.

Assemble and serve

Arrange a platter with lettuce leaves, fresh herbs (basil, mint, cilantro), cucumber slices, pickled carrots/daikon and the cooked vermicelli. Slice imperial rolls in half on the diagonal and place on the platter. Arrange grilled lemongrass steak alongside. Serve with bowls of nuoc cham for dipping. To eat: place vermicelli, herbs and a piece of roll and steak into a lettuce leaf, drizzle with nuoc cham and wrap or dip as you like.