Bánh Tráng Cuốn Thịt Heo Nướng (Grilled Pork Rolls)
80% chuẩn vị · Vietnamese
A flavorful variation where the pork belly is marinated and grilled before being wrapped in rice paper with fresh herbs and vegetables. The smoky, savory grilled pork adds a delicious dimension.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pork belly500g
- Rice paper wrappers1 pack
- Lettuce leaves1 head
- Fresh mint leaves1 bunch
- Fresh basil leaves1 bunch
- Fresh perilla leaves1 bunch
- Cucumber1
- Lemongrass2 stalks
- Garlic4 cloves
- Shallots2
- Fish sauce3 tbsp
- Honey1 tbsp
- Soy sauce1 tbsp
- Chili powder1 tsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Marinate the pork: Slice pork belly thinly. Mince lemongrass, garlic, and shallots. Combine pork with minced aromatics, fish sauce, honey, soy sauce, chili powder, salt, and pepper. Marinate for at least 30 minutes.
- 2
Grill the pork: Grill the marinated pork belly slices over medium-high heat until cooked through and slightly charred. Alternatively, pan-fry or bake until done.
- 3
Prepare the dipping sauce: Prepare a nuoc cham or a similar dipping sauce. A slightly spicier version with chili paste can complement the grilled pork.
- 4
Prepare the vegetables: Wash and dry all herbs and lettuce. Slice cucumber thinly. Arrange grilled pork, lettuce, herbs, and cucumber on a platter.
- 5
Assemble the rolls: Dip a rice paper wrapper in warm water. Layer with lettuce, herbs, grilled pork, and cucumber. Roll tightly.
- 6
Serve immediately with the dipping sauce.
