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Pork rolled rice paper, packed with various herbs, is perfect for hot summer days. Let's learn how to make this mouthwatering dish with PasGo.
Pork rolled rice paper is a popular dish loved by many, with different variations in each region. In the Southern version, it includes shrimp, chives, and bean sprouts; the Northern version often adds egg, pork sausage, and shrimp; while the Central version is perhaps the simplest - with only pork, vermicelli, and various fresh herbs dipped in Hue-style fish sauce - one of the typical fish sauces of Hue cuisine.
Ingredients:
- Rice paper: 1 pack (can be replaced with pho noodles)
- Pork (pork meat): 500 grams
- Spring roll wrappers
- Cucumbers: 2 pieces
- Carrot: 1 piece
- Green banana: 1 piece
- Pineapple: 1 piece
- Accompanying vegetables: lettuce, mint, basil, coriander... (can be adjusted according to preference)
- Fermented shrimp paste
- Ginger, lemongrass, chili
To ensure delicious pork rolled rice paper, choose pork with a good balance of lean meat and fat, such as pork belly, pork leg, or pork loin.
How to make pork rolled rice paper:
Step 1:
- Clean the pork thoroughly, boil until cooked, then let it cool. Afterward, slice it into thin pieces.
- Peel off the green skin of the banana, slice thinly, and soak immediately in water mixed with salt and diluted vinegar. Salt and vinegar help prevent the banana from becoming sticky and dark.
- Peel off the skin of the pineapple, carrot, and cucumber, slice them into bite-sized strips, arrange on a plate, and reserve half of the pineapple for making dipping sauce.
- Prepare accompanying vegetables by removing the stems and old leaves, washing them thoroughly, then soaking them in diluted saltwater for 10-15 minutes, and finally draining them well.
Step 2:
- Grind or finely chop ginger, lemongrass, and pineapple, then mix them with fermented shrimp paste. Fermented shrimp paste is a dipping sauce used with pork rolled rice paper. Ready-made bottled fermented shrimp paste from various brands is often pre-mixed to taste, so you just need to mix it with ginger, lemongrass, or add chili if you like it spicy.
- Arrange the meat, rice paper, and various vegetables on a plate. Because rice paper is thin and fragile, it is recommended to eat it with spring roll wrappers.
- When eating, place a layer of rice paper on the nem wrapper, then stack various vegetables, cucumbers, green bananas, pineapple, meat, and roll tightly, dip in fermented shrimp paste, and enjoy.
This dish is particularly popular in the summer, as you can feel the freshness of lettuce, cucumber, the mild sweetness of pineapple mixed with the sweetness of the meat, making you want to eat more and more rolls.
This pork rolled rice paper dish provides both protein from the meat and fiber from the vegetables. Pork also contains essential amino acids necessary for growth and maintenance of our bodies. On scorching summer days when you can't swallow rice, pork rolled rice paper is a perfect choice.
If one day you want to diversify your family's menu with dishes full of flavors of Central Vietnamese cuisine such as: pork rolled rice paper Da Nang style, chicken on the plate, mixed jackfruit, clam with rice crackers... then An Nam Quan Nguyen Thai Binh Restaurant will be a great suggestion for you to visit and enjoy. For Central Vietnamese people who have settled in Saigon, the An Nam Quan brand with delicious dishes from the sunny and windy land in recent years has become very familiar. The restaurant offers a diverse menu closely associated with Central Vietnamese cuisine so that those who are far from home can come back whenever they miss and crave for a bit of familiar taste of their homeland.
A simple mixed jackfruit salad from Central Vietnam
Quickly book a table through PasGo to explore Central Vietnamese cuisine and receive incredibly attractive offers from An Nam Quan Restaurant.
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Address: An Nam Quan Restaurant - 311 Nguyen Thai Binh, Ward 12, Tan Binh District, Ho Chi Minh City
Vuong Hoai compilation – PasGo.vn
