Thursday, April 4, 2013

Bun Cha Gio..Vietnamese Spring Roll with Vermicelli Noodles

Egg rolls 

Chicken balls 

1/2 mint leaves
1/2 C cilantro chopped
1 English cucumber, julianne
1/2 bag bean sprouts
lettuce, shredded
4 tbsp crushed roasted peanuts
pickled carrots and white raddish – optional
****fish sauce dipping sauce***

Cook the Noodles:
Cook vermicelli in boiling water for about 10 minutes, stirring regularly so that the noodles don’t clump together and stick to the bottom of the pot. To check if ready, take a strand of noodle and press against your nail of your thumb and index finger. This should break apart easily. Drain and rinse noodles under cold water.
To serve:
In large bowl, combine vermicelli noodles, fresh herbs, cucumbers and bean sprout. Place spring rolls (cut into 1in pieces) on top of noodles and sprinkle with crushed roasted peanuts and pickled carrots and raddish. Serve by pouring dipping fish sauce.
garnish with cilantro 
*******I also added pork balls to my bun cha gio bowl...I buy the chicken balls ready to eat from Sam's but you can buy  the nem nuong from the Asian market. 


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