Bun Thit Nuong Cha Gio (Grilled Pork and Spring Rolls with Noodles)

N.B. You need to prep certain elements of this dish. 


There are many variations of the bun/noodle salad. In this recipe I have chosen to make grilled pork and spring rolls however if you’re strapped for time you can always just serve it with one and not the other. There are a two elements in the dish that you’ll have to prepare before but you can store in the fridge for a few weeks.


So let’s break down what you’ll need and what you’ll have to prepare before:

Nuoc Cham (the sauce) - Rest at least 3 days


• 1 cup warm water

• 1/3 cup white sugar

• 1/3 cup white vinegar

• 1/2 cup fish sauce

• 2x cloves minced garlic

• 2x minced small chillies

• Juice of 1 lemon


Repeat this process until the jar is full.

You’ll wanted some in reserve for the next step to make the pickled vegetables.  

Pickled vegetables – Rest at least 3 days


Like the sauce, you can keep this refrigerated for up to a few weeks. 


• 4x carrots (Julienned)

• 1x Daikon (Julienned like the carrots) – if you can’t find this, you can just use the carrots

• 1x cup of the Nuoc Cham (from previous step)

• ½ cup of vinegar

• 1 cup of warm water

• 2x tbs of white sugar

• 1x tbs of salt


Step 1: Start by mixing the warm water with the sugar and salt to dissolve it. Then add the vinegar and the Nuoc Cham


Step 2: Fill a jar with the carrots and daikon and pour the liquid so that jar is full. Like the Nuoc Cham you want to leave this for at least a few days before eating



You can top the bun with grilled pork and/or spring rolls. The pork needs at least a few hours to marinate whereas the spring rolls you can make on the spot.


See recipe for grilled pork here

See recipe for spring rolls here

Bun Thit Nuong Cha Gio


• 1x packet of vermicelli noodles (cooked as per packet)

• 1x iceberg lettuce chopped

• Smashed peanuts

• Fried onions

• Corriander

• Thai basil

• Pickled vegetables

• Chopped fresh chilli (optional)

• Nuoc Cham

• Grilled pork

• Spring Rolls


Start with a good handful of noodles and top with chopped lettuce, smashed peants, fried onions, coriander, thai basil, pickled vegetables, Grilled pork and Spring Rolls. Serve with fresh chilli and Nuoc Cham.





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