Bánh Tráng Cuốn Thịt Nướng (Grilled Pork Rice Paper Rolls)
85% chuẩn vị · Vietnamese
A flavorful variation featuring marinated and grilled pork shoulder, served with fresh herbs, pickled vegetables, and vermicelli noodles, all rolled in soft rice paper. The grilling adds a smoky depth to the pork.
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
- Rice paper (Bánh tráng phơi sương)1 pack
- Pork shoulder500g
- Lemongrass, minced2 tbsp
- Garlic, minced1 tbsp
- Shallots, minced1 tbsp
- Fish sauce3 tbsp
- Honey or sugar1 tbsp
- Vegetable oil1 tbsp
- Fresh herbs (mint, cilantro, lettuce)1 bunch each
- Vermicelli noodles200g
- Pickled daikon and carrot (Do Chua)1/2 cup
- Saltto taste
- Waterfor steaming
Các bước
- 1
Cut pork shoulder into thin strips. Marinate with minced lemongrass, garlic, shallots, fish sauce, honey/sugar, vegetable oil, and a pinch of salt. Let marinate for at least 1 hour, or preferably overnight.
- 2
Thread marinated pork onto skewers. Grill or pan-fry until cooked through and slightly charred.
- 3
Cook vermicelli noodles according to package directions. Drain and rinse.
- 4
Prepare fresh herbs and pickled vegetables.
- 5
Briefly steam or expose rice paper to steam until pliable. Place a piece of rice paper on a clean surface. Layer with vermicelli noodles, grilled pork, fresh herbs, and pickled vegetables.
- 6
Roll tightly to form a cylinder. Repeat with remaining ingredients.
- 7
Serve immediately with a side of peanut dipping sauce or nuoc cham.
