Bi Cuon (Shredded Pork Rice Paper Roll)
Whether you're cooking for a family or for a party, these easy Vietnamese Bi Cuon rolls are simply unforgettable. Get the best of fresh herbs and tasty pork strips in one mouthful!
- Prep time
- 1 hr
- Cook time
- 30 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 700 g / 1.5 lb pork belly
- 1/2 tbsp pepper
- 2 tbsp salt ((for marinating the pork))
- 1/2 tbsp chicken bouillon powder
- 2 tbsp oyster sauce
- 1/2 tbsp light soy sauce
- 4 cloves garlic, finely chopped
- 500 g / 1.1 lb shredded pork skin ((we buy it from our local Asian supermarket))
- 1 tbsp salt ((for washing shredded pork skin))
- 1 1/2 tbsp vinegar
- water ((for soaking and washing the pork skin))
- 150 g / 0.33 lb Jasmine rice
- 1 1/2 tbsp salt, or to taste ((for seasoning the bì))
- 2 tbsp cooking oil ((for pan frying the pork))
- rice paper
- mint
- perilla
- lettuce
- Vietnamese coriander
Instructions
- 1
Marinate the meat with the light soy sauce, oyster sauce, salt, chicken bouillon powder, minced garlic and pepper for at least 20 minutes.Tip: To speed up the cooking process, slice each piece into 1 cm (0.4") thick segments before marinating.
- 2
Wash the shredded pork skin in cold water 2 times to remove impurities then soak in a new batch of water with vinegar and salt for 10 minutes. Drain and drip dry in a colander as you work on the other ingredients.
- 3
Toast the grains until golden brown on a low-medium heat then set aside to cool.Tip: Avoid using a high heat because the grains can burn quickly.
- 4
Use a food processor to grind the toasted grains until fine, resembling a powder.
- 5
On a medium to high heat, add oil to the pan and cook the marinated meat for 5 minutes on each side or until cooked through and golden.Take each piece out and slice into thin 5 mm (0.2") strips.
- 6
Combine the shredded pork skin with the ground rice, sliced meat and salt.Optional: Mix in the sauce created from pan frying the meat. You can also add fried onions and fried garlic.
- 7
Set up your bi cuon rolling station by having every ingredient ready within arm's reach. You'll also need a bowl of hot water and two plates larger than the rice paper.
- 8
Quickly dip the wrapping into the hot water and roll until all parts have been covered with water, then place it on a plate.
- 9
When it has softened, place the herbs in a pile towards the lower half of the plate.
- 10
Add the bì mixture on top to help hold down the herbs. Tip: Avoid putting too much filling because it will make it harder to wrap and be more likely to burst open.
- 11
Pull the bottom of the rice paper up to cover the filling.
- 12
Fold both sides in until there is no gap between the folded sides and the filling.
- 13
Roll from the bottom up until the end, pressing down firmly for a tight roll.
- 14
Serve fresh with some Vietnamese dipping sauce!