Name: Vietnamese Bun Cha Gio with Lemongrass Pork
Cook time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Cuisine: Vietnamese
Ingredients: 1 pound (500 g) pork belly; Juice of 4 limes; 3 tablespoons granulated sugar; 3 tablespoons fish sauce; ½ teaspoon freshly ground black pepper; 2 tablespoons canola oil; 2 tablespoons light soy sauce; 2 tablespoons fish sauce; 2 lemongrass stalks, finely chopped; 2 garlic cloves, minced; 1 tablespoon grated ginger; ½ teaspoon granulated sugar; ⅓ cup plus 1 tablespoon (100 ml) finely chopped cilantro; 1 teaspoon finely chopped chili pepper (seeds removed); 1 garlic clove, grated; 6 iceberg lettuce leaves, shredded; Roasted peanuts, coarsely chopped, for garnish; Crispy Shallot Oil, for garnish; ⅓ cup plus 1 tablespoon (100 ml) Thai basil leaves; 7 ounces (200 g) thin rice noodles; Canola oil, for frying; ½ cucumber, finely julienned; 8 fried Cha Gio

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Slurp

By Dennis Yen

Published 2024

About

My family often prepares this classic Vietnamese dish during the summer, evoking the feeling of a celebration. Its numerous components—cool noodles, grilled meat, fresh herbs, and crispy spring rolls, combined with a tangy dressing—are reminiscent of a festive feast. It’s ideal if the pork marinates overnight, so plan ahead.

Ingredients

1 pound (500 g) pork belly
7 ounces (200

Method

Trim the skin off the pork belly and slice it into thin strips. Place in a bowl.
Make the marinade: in a medium bowl, combine the sugar, ginger, garlic, lemongrass, fish sauce, soy sauce, canola oil, and pepper. Pour the marinade over the pork, stir to coat, and then cover with plastic wrap. Place the meat in the refrigerator for at least 1½ hours and up to ove

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