Vietnamese Bun Cha Gio

Total Time: 40 mins Preparation Time: 35 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 lb boneless lamb chop
• 1 1/2 tablespoons ginger, freshly grated
• 1 garlic clove, minced
• 1/4 cup fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon peanut oil (for frying)
• 1/2 cup warm water
• 3 tablespoons sugar
• 1/2 cup rice vinegar
• 1 tablespoon fish sauce
• 1 garlic clove, minced
• 1 teaspoon chili-garlic sauce
• 1/4 teaspoon salt
• 1/8 cup shredded carrot
• 1 (16 ounce) package cooked vermicelli
• 2 cups mung bean sprouts
• 1 cup shredded carrot
• 1 cup sliced cucumber
• 1/2 cup chopped cilantro or 1/2 cup basil
• 1/2 cup chopped peanuts
• 1/2 cup chopped green onion
• 1 (8 ounce) package frozen spring rolls

Recipe

• 1 freeze the lamb for 30 minutes to firm it up. then cut each chop in half length-wise and thinly slice. if already frozen, thaw half way before slicing.
• 2 mix the next five ingredients and toss with lamb in a bowl. allow the lamb to marinate for 30 minutes.
• 3 for the nouc cham, mix the warm water and sugar in a small bowl. stir until the sugar in dissolved. then add the following six ingredients; set aside.
• 4 preheat the oven to the necessary temperature provided on the spring roll package. drizzle a little oil on a cookie sheet and roll the frozen spring rolls in it. cook the spring rolls according to the provided instructions. heat a large wok or skillet to high heat. drain the lamb well. add 1 tablespoon of peanut oil to the wok. stir fry the lamb for 1-3 minutes. chop the spring rolls into 1/2 inch pieces.
• 5 to plate: place a large hand-full of noodles in the bottom of four bowls. top each with sprouts, shredded carrots, cucumbers, cilantro and green onions. place the lamb and spring rolls on top; sprinkle with chopped peanuts. serve with nuoc cham on the side.