Dish

Bì cuốn

Pork skin rolls

Bì cuốn is a popular dish in Vietnam, especially during the summer months when people prefer lighter meals. The dish is made by marinating thinly sliced pork in fish sauce, sugar, and garlic, and then grilling it until it is cooked through. The pork is then wrapped in rice paper along with fresh herbs such as mint, cilantro, and basil. The dish is typically served with a dipping sauce made from fish sauce, sugar, lime juice, garlic, and chili.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Snack

Origins and history

Bì cuốn is a traditional Vietnamese dish that has been around for centuries. It is believed to have originated in the northern part of Vietnam and was originally made with beef instead of pork. Over time, the dish evolved to include pork and other ingredients such as fresh herbs and rice paper.

Dietary considerations

Bì cuốn is a healthy dish that is low in fat and calories. It is also gluten-free and can be made vegetarian by substituting the pork with tofu or mushrooms.

Variations

There are many variations of bì cuốn, including those that use shrimp or chicken instead of pork. Some versions also include vermicelli noodles or lettuce leaves in the wrap.

Presentation and garnishing

Bì cuốn can be presented on a platter with the dipping sauce in a small bowl on the side. Garnish with fresh herbs such as cilantro or basil.

Tips & Tricks

To make the rice paper easier to work with, dip it in warm water for a few seconds before wrapping the pork and herbs inside.

Side-dishes

Bì cuốn can be served as a main dish or as an appetizer. It pairs well with a variety of side dishes such as spring rolls, fried rice, or stir-fried vegetables.