Bánh Tráng Cuốn Thịt Heo (Classic Vietnamese Pork Rolls)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring thinly sliced boiled pork belly, fresh herbs, and vegetables wrapped in rice paper with a savory dipping sauce. This is the quintessential Bánh tráng cuốn thịt heo experience.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Pork belly500g
- Rice paper wrappers1 pack
- Lettuce leaves1 head
- Fresh mint leaves1 bunch
- Fresh basil leaves1 bunch
- Fresh perilla leaves1 bunch
- Cucumber1
- Star anise2
- Ginger1 inch piece
- Garlic3 cloves
- Fish sauce1/2 cup
- Sugar2 tbsp
- Lime juice2 tbsp
- Chili peppers1-2
- Saltto taste
- Wateras needed
Các bước
- 1
Boil the pork belly: Place pork belly in a pot with water, salt, star anise, ginger, and 1 clove of crushed garlic. Bring to a boil, then simmer for 30-40 minutes until cooked through. Let cool slightly, then slice thinly.
- 2
Prepare the dipping sauce (Nuoc Cham): In a bowl, combine fish sauce, sugar, lime juice, and 2 tbsp water. Stir until sugar dissolves. Add minced garlic and finely chopped chili peppers to taste.
- 3
Prepare the vegetables: Wash and dry all herbs and lettuce. Slice cucumber thinly. Arrange lettuce, herbs, cucumber, and sliced pork belly on a platter for serving.
- 4
Assemble the rolls: Briefly dip a rice paper wrapper in warm water until pliable. Place it on a clean surface. Layer with lettuce, herbs, a slice of pork belly, and cucumber. Fold the sides in and roll tightly.
- 5
Serve immediately with the nuoc cham dipping sauce.
