Soft Rice Paper Rolls with Pork Loin and Scented with Roasted Rice Powder

Name: Soft Rice Paper Rolls with Pork Loin and Scented with Roasted Rice Powder (Bì Cuốn)
Yield: Serves 6
Cuisine: Vietnamese
Ingredients: dipping fish sauce, to serve; 1 bunch mint; 150 g (5½ oz) pork skin (da heo), cut into thin strips; 150 g (5½ oz) pork skin (da heo), cut into thin strips; 250 g (9 oz) pork loin; 1 tablespoon vegetable oil; 1 teaspoon salt; 1 teaspoon fine white pepper; 1 tablespoon caster (superfine) sugar; 1 tablespoon fish sauce; 80 g (2¾ oz/1 cup firmly packed) shredded iceberg lettuce; 1 bunch perilla leaf; 2 tablespoons roasted rice powder; 18 sheets of 22 cm (8½ in) rice paper; 2 teaspoons fried garlic; 1½ teaspoons garlic oil; 2 garlic cloves, pounded; 1 teaspoon sugar

Bì Cuốn

Preparation info

Serves
6

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Mark Jensen: The firm texture in the bi cuon rolls is due to the pork skin in the bi mixture. Pork skin can be bought at any Asian supermarket. It can be found in the refrigerated section pre-cooked and already cut into strips.

Ingredients

Pork Marinade

1 tablespoon caster (superfine) sugar
1 tablespoon fish sauce
1

Asia
Vietnam
Starter
Southeast Asia

Method

Combine all the marinade ingredients in a bowl and mix well to dissolve the sugar. Brush the pork loin with the marinade and leave to stand for 30 minutes. In a wok or frying pan heat the oil and seal the pork well on all sides, add the marinade to the pan and enough water to just cover the pork. Bring to the boil, then reduce the heat to a simmer and cook until the water has evaporated, turnin