Teresa's Recipes
Banh Trang Cuon Thit Heo (Vietnamese Rice Paper Rolls with Pork)
Banh Trang Cuon Thit Heo is a vibrant and refreshing Vietnamese dish that showcases the beauty of fresh ingredients and the delicate art of wrapping. Each roll is a delightful combination of tender, marinated pork and crisp, colorful vegetables, all encased in soft rice paper. This dish not only tantalizes your taste buds with its harmonious blend of flavors but also represents the balance and freshness that is central to Vietnamese cuisine. Traditionally served as an appetizer or light meal, these rolls are perfect for any occasion and are best enjoyed with a zesty dipping sauce that elevates the experience. Dive into the world of Vietnamese culinary tradition with this easy-to-make recipe that transports you to the bustling streets of Vietnam with every bite.
Ingredients
- 1 pound, thinly sliced Pork tenderloin
- 3 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 1 tablespoon Sugar
- 2 cloves, minced Garlic
- 1, finely chopped (optional, adjust to taste) Chili pepper
- 1, julienned Cucumber
- 1, julienned Carrot
- 1 cup Bean sprouts
- 1/2 cup Cilantro leaves
- 1/2 cup Mint leaves
- 8-10 large leaves (butter or romaine) Lettuce leaves
- 10-12 Rice paper wrappers
- 1 cup (see preparation instructions below) Peanut dipping sauce
Dietary Notes
- Servings: 4-6
- Dish Type: Appetizer/Main Course
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Calories: 220
- Fat: 8g
- Carbs: 30g
- Protein: 15g
- Sodium: 600mg
- Sugar: 3g
Instructions
- In a medium bowl, combine the sliced pork tenderloin, fish sauce, lime juice, sugar, minced garlic, and chopped chili pepper (if using). Mix well and let marinate for at least 15 minutes.
- Heat a grill or grill pan over medium-high heat. Grill the marinated pork slices for 2-3 minutes on each side, or until cooked through and slightly charred. Remove from heat and set aside to rest.
- Prepare a large bowl of warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable, then lay it flat on a clean surface.
- On the lower third of the rice paper wrapper, place a lettuce leaf, a few mint leaves, cilantro leaves, bean sprouts, julienned carrot, cucumber, and a few slices of grilled pork.
- Fold the sides of the rice paper wrapper over the filling, then roll it up tightly from the bottom to form a neat roll. Repeat the process with the remaining ingredients.
- For the peanut dipping sauce, combine 1/2 cup of peanut butter, 1 tablespoon of soy sauce, 1 tablespoon of lime juice, 1 teaspoon of sugar, and water to thin, mixing until smooth. Adjust seasoning to taste.
- Serve the Banh Trang Cuon Thit Heo with the peanut dipping sauce on the side.
Tips
- For added texture, consider adding thinly sliced avocado or grilled shrimp.
- To make the dish vegetarian, substitute the pork with tofu or tempeh and adjust the sauce accordingly.