Bánh Tráng Cuốn Thịt Heo Tôm (Pork and Shrimp Rolls)
75% chuẩn vị · Vietnamese
A delightful variation that adds succulent boiled shrimp to the classic pork rolls, offering a mix of textures and flavors. This version is often found in coastal regions or as a special offering.
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 belly300g
- Shrimp200g
- Rice paper wrappers1 pack
- Lettuce leaves1 head
- Fresh mint leaves1 bunch
- Fresh basil leaves1 bunch
- Fresh perilla leaves1 bunch
- Cucumber1
- Star anise1
- Ginger1/2 inch piece
- Garlic2 cloves
- Fish sauce1/4 cup
- Sugar1 tbsp
- Lime juice1 tbsp
- Chili peppers1
- Saltto taste
- Wateras needed
Các bước
- 1
Boil the pork belly: Cook pork belly as described in the classic recipe until tender. Slice thinly.
- 2
Boil the shrimp: Peel and devein shrimp. Boil in salted water for 2-3 minutes until pink and cooked through. Drain and let cool.
- 3
Prepare the dipping sauce (Nuoc Cham): Prepare a standard nuoc cham sauce with fish sauce, sugar, lime juice, water, garlic, and chili.
- 4
Prepare the vegetables: Wash and dry all herbs and lettuce. Slice cucumber thinly. Arrange pork, shrimp, lettuce, herbs, and cucumber on a platter.
- 5
Assemble the rolls: Dip a rice paper wrapper in warm water. Layer with lettuce, herbs, a slice of pork, a shrimp, and cucumber. Roll tightly.
- 6
Serve immediately with the nuoc cham dipping sauce.
