Vietnamese bun cha gio’

Ingredients

• 1 lb. boneless pork chops
• 1 ½ Tb. fresh grated ginger
• 1 garlic clove, minced
• ¼ cup fish sauce
• 2 Tb. soy sauce
• 2 Tb. sugar
• ½ cup warm water
• 3 Tb. sugar
• ½ cup rice vinegar
• 1 Tb. fish sauce
• 1 garlic clove, minced
• 1 tsp. chili-garlic sauce
• ¼ tsp. salt
• 1/8 cup shredded carrots
• 1 package cooked vermicelli noodles
• 2 cups mung bean sprouts
• 1 cup shredded carrots
• 1 cup sliced cucumbers
• ½ cup chopped cilantro or basil
• ½ cup chopped peanuts
• ½ cup chopped green onions
• 1 package frozen spring rolls

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Preparation

• Freeze the pork for 30 minutes to firm it up. Then cut each chop in half length-wise and thinly slice (1 mm). If already frozen, thaw half way before slicing.
  
  Mix the next five ingredients and toss with pork in a bowl. Allow the pork to marinate for 30 minutes.
  
  Mix the warm water and sugar in a small bowl. Stir until the sugar in dissolved. Then add the following six ingredients and set aside the nuoc cham.
  
  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 pork well. Add 1 Tb. of peanut or veggie oil to the wok. Stir fry the pork for 1-3 minutes. Chop the spring rolls into ½ inch pieces.
  
  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 pork and spring rolls on top, and sprinkle with chopped peanuts. Serve with nuoc cham on the side, so each person can add as much as they desire!
  Serves 4.