Bun Thit Nuong Cha Gio (Grilled Pork And Spring Rolls With, Bún Thịt Nướng Chả Giò
Published: Jan 23, 2017 · Modified: Jan 12, 2021 · by Jess Smith · Jump to Recipe · 12 Comments · This post may contain affiliate links.
Đang xem: Bun thit nuong cha gio (grilled pork and spring rolls with
If you like color, flavor, crunchy things (spring rolls!), noodles, sweet tangy sauce or anything that is freshand good, these Vietnamese Noodle Bowls are for you. Tossed together in a bowl, these ingredients hit every deliciously addictive note.
Truth is, I’ve been awayfrom blogging much longer these past weeksthan I originally planned. A two week break forChristmas turned into three and then four. And while it was unexpected, I think it was more necessary than I’d care to admit. It has beenachallengingtransition to the new year, with sadnessclose to homeand bewilderment atthe larger world in which we live. At a time of year that usually feels so full of hope and fresh starts, I’ve felt adrift and pained by human conflict here in the U.S. and abroad.
I’ve come to no great conclusions about humanity in these past few weeks, but after a bit of hibernation, what I have been feeling is a calling back to the things I love. Family and friends. A daily / hourly / minute-by-minute reminder from Molly and Clara to find delight and wonder in the world. And an inspiration to be in the kitchen. Becausewhat I love about food is that it begs to be shared. Shared via the virtual world inlinksand clicks and in the real world around kitchen counters and coffee tables and licked from spoons over a steamy stove top pan. It unites rather than divides us. And as we look towards 2017, unity is certainly athing we can hope for. Unity…and, hopefully too, good food.
The one thing about which I felt certain in this new yearwas thatI wanted to start 2017 off with a favorite. A meal I craved allthe years we lived in Bangkok, when I could find it on most every corner and that I was recently reintroduced to in central Kansas (of all places). These particular noodle bowls are actually quite simple. They’re all about layering.
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First, crunchygreen lettuce.
Second, rice noodles.
Third, fresh vegetables, herbs, sliced spring rolls and lemongrass pork.
Most everything you see here can be done ahead as these bowls areawesome served at room temperature. The spring rolls add this delightful crunch andare a great use for leftovers.Order a couple extra next time you get takeout, buy some at the grocery store’s freezer section (Trader Joe’s are great!) or make baked spring rolls.
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And even if you don’t plan to assemble the bowls in their entirety, the lemongrass marinated pork is worth making all on its own.
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