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.
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
1/2 packet of vermicelli noodles (220g)
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.
This month’s Delicious Vietnam #3 is hosted by Buddha Bellies.