Food For Four

Bì Cuốn (Shredded Pork and Pork Skin Rice Paper Rolls)

Posted on | July 12, 2010 | Asian Recipes, Delicious Vietnam, Recipes, Vietnamese Recipes | 9 Comments

Bi coun (Pork skin and shreded pork rice paper rolls)

It’s cold and I have been super lazy. Gosh, I hope I’m not too late for this month’s Delicious Vietnam.

It’s winter in Sydney at the moment but it’s never too cold to have refreshing and healthy rice paper rolls. Mum made cơm tấm bì sườn chả (broken rice with pork chops, pork skin and steamed eggs) last week, and whenever there is bì left over I always make bì cuốn.


Bì is made with thin strips of pork, pork skin and tossed with roasted rice powder. What I love about bì is the beautiful aroma of the roasted rice powder. The strips of pork skin doesn’t have much taste but gives the dish a nice texture (my kids called them noodles). I love the gooeyness of the melted pork skin served on hot rice with spring onion oil.

Bì cuốn is rice paper rolls filled with bì, vermicelli noodles, fresh herbs, lettuce and cucumber, and dipped with fish sauce. Bì makes a delicious filling in these refreshing rolls.

bi cuon

Bì Cuốn (Shredded Pork and Pork Skin Rice Paper Rolls)
Makes about 25 rolls


200g cooked thinly sliced pork skin (available from asian grocery)
400g pork shoulder
85g tablespoons roasted rice powder
1 1/2 teaspoons sugar
1 teaspoon salt
rice paper
1/2 packet of vermicelli noodles (220g)
2 cucumber
1 bunch of mint
1 bunch of perilla leaves
2 cups fish sauce dipping sauce


The cook the pork in boiling water with a bit of salt. Allow the meat to cool and thinly slice into matchstick size.

Put the pork skin in a strainer and pour some warm water over it as this will soften the pork skin. Shake out the excess water and leave to dry.

In a bowl, add the dry pork skin, sliced pork, sugar and salt. Mix well. Gradually add the roasted rice powder and mix well. Taste test and add extra seasoning if required.

Cook vermicelli in boiling water for about 10 minutes, stirring regularly so that the noodles don’t clump together and stick to the bottom of the pot. To check if ready, take a strand of noodle and press against your nail of your thumb and index finger. This should break apart easily. Drain and rinse noodles under cold water.

Wash the herb leaves and lettuce. Cut the cucumber in half and then cut into thin wedges.

When ready to assemble the rolls, fill a large bowl with hot water. Wet a sheet of rice paper by dipping in the hot water and removing from water immediately, then place on a plate. Add the lettuce, herbs, cucumber, noodles and bì in the centre, then fold the two sides into the centre over the fillings, then fold the bottom up and roll over to form a tight roll.

Serve the rolls with fish sauce dipping sauce.

bi coun pork skin rice paper rolls

This is my contribution to Delicious Vietnam, a monthly blogging event celebrating Vietnamese cuisine created by A Food Lovers Journey and Ravenous Couple.

This month’s Delicious Vietnam #3 is hosted by Buddha Bellies.


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9 Responses to “Bì Cuốn (Shredded Pork and Pork Skin Rice Paper Rolls)”

  1. Anh
    July 14th, 2010 @ 1:54 pm

    That looks very delicious, Yen!

  2. Dolly
    July 14th, 2010 @ 11:15 pm

    i always read your blog, you bring sexy back to viet food *hi5*


  3. Helen (grabyourfork)
    July 15th, 2010 @ 1:32 am

    Pork skin is one of those things i’m still learning to appreciate. Maybe it’s because a little part of me wishes it was pork crackling instead :)

  4. Ellie (Almost Bourdain)
    July 27th, 2010 @ 3:14 pm

    I have not eaten this. The pork skin intrigued me! Thanks for sharing.

  5. Amy @
    July 28th, 2010 @ 8:02 pm

    I love bi. even if its just served with plain rice and nuoc cham. thanks for the recipe!

  6. Conor @ HoldtheBeef
    July 31st, 2010 @ 1:51 pm

    Couldn’t agree more than it’s never too cold for fresh rice paper rolls.

    Quite curious about the roasted rice powder. I think I’ll have to do some investigating..

  7. J
    August 2nd, 2010 @ 1:05 am

    Seeing this makes me drool and I want to get to a Vietnamese restaurant NOW!! I LOVE pork skin – so chewy and tasty. Just love it! Thanks for sharing this recipe!

  8. Obesebaby
    September 28th, 2010 @ 11:09 pm

    humm yum, i like rice paper roll you make this looks like so simple!

  9. Lisa
    February 1st, 2012 @ 8:08 am

    Thanks for the Bi recipe I’ve been looking for one for ever! can’t wait to try this!

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