Banh Trang Cuon Thit Heo

Ingredients

• Chili pepper (1, thinly sliced (optional))
• Garlic (2 cloves, minced)
• Sugar (1 tablespoon)
• Lime juice (2 tablespoons)
• Fish sauce (1/4 cup)
• Cucumber (1, julienned)
• Carrot (1, julienned)
• Bean sprouts (1 cup)
• Cilantro leaves (1/2 cup)
• Mint leaves (1/2 cup)
• Lettuce (1 head, leaves separated)
• Rice paper wrappers (12 sheets)
• Pork tenderloin (300g, thinly sliced)

Instructions

1. In a bowl, combine the pork slices, fish sauce, lime juice, sugar, minced garlic, and chili pepper (if using). Let marinate for 15 minutes.
2. 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.
3. Prepare a large bowl of warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable. Place it on a clean surface.
4. On the lower third of the rice paper wrapper, place a lettuce leaf, a few mint leaves, cilantro leaves, bean sprouts, julienned carrot and cucumber, and a few slices of grilled pork.
5. Fold the sides of the rice paper wrapper over the filling, then roll it up tightly from the bottom to form a neat roll.
6. Repeat the process with the remaining ingredients.
7. Serve the Banh Trang Cuon Thit Heo with a dipping sauce made from fish sauce, lime juice, sugar, and chili pepper (optional). Enjoy!