Thịt Luộc Cuốn Bánh Tráng (Classic Vietnamese Pork Rolls)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring tender boiled pork belly, fresh herbs, and crisp vegetables, all wrapped in delicate rice paper. Served with a savory dipping sauce.
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 cilantro sprigs1 bunch
- Cucumber1
- Carrot1
- Garlic2 cloves
- Fish sauce4 tbsp
- Lime juice2 tbsp
- Sugar2 tbsp
- Water4 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
Các bước
- 1
Boil the pork belly in water with salt and pepper until cooked through, about 30-40 minutes. Let it cool, then slice thinly.
- 2
Prepare the dipping sauce (nước chấm): Mince garlic. Combine fish sauce, lime juice, sugar, water, and minced garlic. Stir until sugar dissolves.
- 3
Wash and prepare the fresh herbs and vegetables. Julienne the cucumber and carrot.
- 4
To assemble, dip a rice paper wrapper briefly in warm water until pliable. Place it on a clean surface.
- 5
Layer a lettuce leaf, some herbs, a slice of pork, and a few strips of cucumber and carrot onto the wrapper.
- 6
Fold the sides of the wrapper inwards, then roll it up tightly from the bottom.
- 7
Serve immediately with the nước chấm dipping sauce.
