Guests coming over? Try this Vietnamese bun cha gio recipe
Bun cha gio, a vegetarian and eggless Vietnamese delight, is known for its fresh ingredients and vibrant flavors. This dish blends the crunch of fried spring rolls with soft rice noodles, unified by a flavorful sauce. Traditionally enjoyed at gatherings, it represents the harmony of textures and tastes. Let's cook and bring Vietnamese cuisine to your table.
Gather the following ingredients
For this dish, you need 200g rice vermicelli noodles, eight to 10 rice paper sheets, one cup shredded cabbage, grated carrots, thinly sliced bell peppers (any color), one-half cup chopped cilantro, one-fourth cup green onions, two tablespoons soy sauce (filling), salt, and vegetable oil (frying). Sauce: three tablespoons soy sauce, two lime juice, one sugar, and crushed peanuts (garnish).
Prepare the vegetable filling
Start by preparing the filling for your spring rolls. In a large bowl, mix together shredded cabbage, grated carrots, thinly sliced bell peppers, chopped cilantro and green onions. Add two tablespoons of soy sauce and a pinch of salt to taste. Mix well until all vegetables are evenly coated with the seasoning. This mixture will give your spring rolls their signature fresh crunch.
Wrap your spring rolls
Take one rice paper sheet at a time and dip it briefly in warm water to soften it. Lay it flat on a clean surface. Place about two tablespoons of your vegetable filling near one edge of the softened sheet. Fold in the sides and roll tightly to enclose the filling completely. Repeat this process until all your filling is used up.
Fry your spring rolls
Heat vegetable oil in a deep pan over medium heat until hot but not smoking. Carefully place several spring rolls into the oil without overcrowding them. Fry until they are golden brown on all sides, which should take about three minutes per side. Remove them from oil and place on paper towels to drain excess oil.
Prepare dipping sauce and serve
To serve this delightful dish, prepare the dipping sauce by combining three tablespoons of soy sauce with two tablespoons of lime juice and one tablespoon of sugar in a small bowl. Stir well until the sugar completely dissolves. This creates a flavorful sauce that complements the bun cha gio. Adjust the seasoning according to taste if necessary, ensuring it suits your preference perfectly.
