Bì cuốn with Lemongrass Grilled Pork

Ingredients

• 250g (8.8 oz) pork loin, thinly sliced 250g (8.8 oz) pork loin, thinly sliced
• 2 stalks lemongrass, white part only, finely minced 2 stalks lemongrass, white part only, finely minced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 12 rice paper wrappers 12 rice paper wrappers
• 1 cup lettuce, thinly sliced 1 cup lettuce, thinly sliced
• 1 cup cucumber, julienned 1 cup cucumber, julienned
• 1 cup bean sprouts 1 cup bean sprouts
• 1/2 cup fresh mint leaves 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves 1/2 cup fresh cilantro leaves
• 1/2 cup Thai basil leaves 1/2 cup Thai basil leaves

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the minced lemongrass, garlic, fish sauce, soy sauce, honey, and vegetable oil. Add the sliced pork and marinate for at least 30 minutes.
2. 2.
   Preheat a grill or grill pan over medium-high heat. Grill the marinated pork slices for 2-3 minutes on each side until cooked through and slightly charred. Remove from heat and let it rest for a few minutes before slicing into thin strips.
3. 3.
   Fill a large bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable. Place the soaked wrapper on a clean surface.
4. 4.
   Arrange a few slices of grilled pork in the center of the wrapper. Top with lettuce, cucumber, bean sprouts, mint leaves, cilantro leaves, and Thai basil leaves.
5. 5.
   Fold the sides of the wrapper over the filling, then roll tightly from bottom to top, sealing the roll.
6. 6.
   Repeat the process with the remaining ingredients.
7. 7.
   Serve the bì cuốn fresh spring rolls with a side of nước mắm dipping sauce.

Treat your ingredients with care...

• Lemongrass — To extract the most flavor from lemongrass, make sure to finely mince the white part only. Pound it lightly with a pestle or the back of a knife to release the essential oils before using it in the marinade.

Tips & Tricks

• Soak the rice paper wrappers one at a time to prevent them from sticking together.
• Don't overstuff the rolls to ensure they are easy to roll and eat.
• Serve the bì cuốn immediately after assembling to maintain the freshness and crispness of the vegetables.
• Customize the filling by adding cooked shrimp, vermicelli noodles, or sliced bell peppers for additional flavor and texture.
• If you prefer a vegetarian version, substitute the pork with tofu or tempeh marinated in lemongrass and soy sauce.

Serving advice

Serve the bì cuốn fresh spring rolls as a light and refreshing appetizer or as a main course. Arrange them on a platter and garnish with extra herbs and a sprinkle of crushed peanuts for added crunch. Serve with the nước mắm dipping sauce on the side.

Presentation advice

Arrange the bì cuốn fresh spring rolls on a vibrant plate or a wooden serving board. The colorful assortment of vegetables and herbs will create an eye-catching display. Serve with the dipping sauce in a small bowl or individual dipping dishes for an elegant presentation.