After yesterday’s post, Neil and I decided to throw together dinner from whatever we could find in the pantry. While I came up with a salad of greens, fruit and nuts with raspberry dressing, Neil whipped up his own quickened version of Bun Cha Gio (say that ten times fast) for one, lovingly now renamed “Bun for One.”
If you missed our post on Bun Thit Nuong, you should know Bun is just about Neil’s favorite food in the world, next to hot wings and deviled eggs. Random right? To make it at home is quite a laborious, time-intensive process, but ever the culinary whiz, Neil managed to make a simplified version that you can easily have ready in about 20 minutes!
Ingredients:
For the salad:
1 cup julienned carrot and cucumber
2 cups prepared rice vermicelli noodles (directions here)
1 cup shredded romaine lettuce
2 egg rolls
For the sauce (Nuoc Cham):
4 tbsp fish sauce
3 tbsp sugar
2 tbsp lime juice
1-2 cloves chopped garlic
1/2 cup water
1-2tbsp chili sauce (sweet if desired, to taste)
1tsp rice vinegar (optional)
Directions:
1. Mix all Nuoc Cham ingredients into a small pot on med-low heat until sugar is dissolved. Throw in some additional chopped carrots if desired. Set aside and refrigerate. It will store for 1-2 days and can be made in advance.
2. To serve, pour Nuoc Cham over bowl of prepped salad ingredients and top with Sriracha sauce, and/or hoisin sauce to taste. Line outer ring of salad with sliced or chopped egg rolls and eat!
Sorry I didn’t snap more photos. One minute Neil was julienning carrots, and by the time I turned around again he was ready to eat. We also caught Felix and Clive co-conspiring AGAIN last night, this time for a leftover egg roll. My egg roll of course. How do they do it!?
This looks like a fun, yummy dinner! Easy to veganize, too!
It really would be easy to veganize. So many of our favorite Vietnamese dishes can easily be adapted and are so light and healthy. It really is the perfect food genre.