Thịt Heo Quay Cuốn Bánh Tráng (Crispy Pork Belly Rolls)
80% chuẩn vị · Vietnamese
A delightful way to enjoy crispy pork belly by wrapping it in rice paper with fresh herbs and vegetables, 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
- Salt1 tbsp
- Five-spice powder1 tsp
- Baking soda1/2 tsp
- Vinegar1 tbsp
- Rice paper wrappers1 pack
- Fresh lettuce leaves1 head
- Fresh herbs (mint, cilantro, basil)1 bunch
- Cucumber1
- Nuoc cham (dipping sauce)for serving
Các bước
- 1
Prepare the crispy pork belly using the method from 'Thịt Heo Quay (Crispy Vietnamese Pork Belly)' or the 'Quick Thit Heo Quay' recipe. Let it cool slightly.
- 2
Slice the cooled crispy pork belly into thin strips.
- 3
Prepare your rolling station: have the rice paper wrappers, lettuce leaves, fresh herbs, and sliced cucumber ready.
- 4
Dip one rice paper wrapper in warm water until pliable. Lay it flat on a clean surface.
- 5
Layer a lettuce leaf, a few sprigs of herbs, some cucumber slices, and a few strips of crispy pork belly onto the wrapper.
- 6
Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll tightly from the bottom up.
- 7
Repeat with remaining ingredients. Serve immediately with nuoc cham for dipping.
