Vietnam Recipe for Pork Roll or Bi Cuon

INGREDIENTS FOR PORK ROLL

• 4 ounces pork skin
• 1 lb pork loin (sliced)
• 1 cup water
• 1 cup coconut juice
• 2 tsp brown sugar
• 1 tsp rice vinegar
• 2 tbsp vegetable oil
• 2 cloves garlic (crushed)
• 20 pieces dried rice paper
• 1 medium head butter lettuce
• 1 cup fresh basil leaves
• 1 cup fresh mint leaves
• salt
• pepper
  
  Ingredients for Fish Sauce Dip or Nuoc Mam Cham
• 1/4 cup coconut juice or water
• 1 tsp rice vinegar
• 1 tsp sugar
• 1 red chilli (seeded & chopped fine)
• 2 cloves garlic (crushed)
• 1 tbsp lime juice
• 2 tbsp fish sauce

TIP: For the dipping sauce, you can add in shredded radish and carrot pickles.

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We hope you will enjoy making this delicious snack known as Bi Cuon or Vietnamese Pork Roll.

• How to make the Fish Sauce Dip: In a pot, bring the coconut juice or water to a gentle boil
• Add in vinegar and sugar then allow to cool
• Combine the mixture with garlic, chili and lime juice
• Stir in the fish sauce then set aside
• How to make Pork Roll: Roll the pork skin into a tight bundle then tie with a cook string
• In a saucepan, bring some water to a boil
• Add in the pork skin and simmer till well cooked (8 to 10 mins) then drain
• Cool it then sliced very thinly
• Using a saucepan, place the pork loin and coconut juice over low to medium heat
• Simmer till it is half cooked
• Using a wok, heat oil over medium heat then add garlic
• Cook garlic till lightly brown then add in pork loin, saute till well done
• Remove from heat, cool down then proceed to shred into thin pieces
• In a medium bowl, combine the pork skin, pork, salt and pepper
• Rub rice paper with a moist towel paper till paper becomes flexible and soft
• Place a bit of the lettuce, basil, mint and pork mixture on the paper
• Roll up firmly, cut into halves and place on a serving platter
• Repeat till all mixture is used up
• Serve with Fish Sauce Dip

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