Here’s a family recipe for ultra satisfying Bi Cuon. Wrap it with your favorite herbs, serve it as an appetizer or add it to any banquet and turn it into an unforgettable meal!
For fresh options that everyone loves, try our Vietnamese Rice Paper Rolls (Gỏi Cuốn) with a creamy Peanut Hoisin Sauce or Bo Bia!
The filling that keeps on giving
Let me fill you in on a little secret about Bi Cuon – it isn’t all about the roll.
It’s EVERYTHING about the bì.
Homemade Bi Cuon has an exciting flavor punch that you’ll never find in restaurants.
Pan seared to seal in all the marinated juices then left to develop the most crispy crust, there’s no beating the deep golden brown char.
Then mix pork skin with roasted rice powder fresh out of the grinder for that pure, iconically smoky flavor.
Once you get the pork skin mixture just right, you’ll have something that will make every Vietnamese meal a dream come true.
You can enjoy it in SO many ways: roll it as a herb wrap, serve it with rice, congee, noodles, or Vietnam’s signature dishes like Cơm Tấm, Bánh Tằm Bì and Bún Thịt Nướng!
Why this recipe works
- Marinating the meat gives the it incredible savoriness with a hint of garlic.
- Toasting then grinding the grains keeps the bi cuon fresh and brings out a wonderful smokiness.
- Pan frying the meat creates a thick rich sauce that can be used for extra flavor in the shredded pork skin.
- Using pork belly means the meat will remain juicy rather than dry.
What you’ll need
For the bì
About the ingredients
Shredded pork skin can be found in Asian supermarkets in the fridge section.
For the rolls
About the herbs
You can buy the herbs fresh from Asian supermarkets or use any of your favorite ones!
How to make this recipe
Marinate the meat with the light soy sauce, oyster sauce, salt, chicken bouillon powder, minced garlic and pepper for at least 20 minutes.
Tip: To speed up the cooking process, slice each piece into 1 cm (0.4″) thick segments before marinating.
Wash the shredded pork skin in cold water 2 times to remove impurities then soak in a new batch of water with vinegar and salt for 10 minutes. Drain and drip dry in a colander as you work on the other ingredients.
Toast the grains until golden brown on a low-medium heat then set aside to cool.
Tip: Avoid using a high heat because the grains can burn quickly.
Use a food processor to grind the toasted grains until fine, resembling a powder.
On a medium to high heat, add oil to the pan and cook the marinated meat for 5 minutes on each side or until cooked through and golden.
Take each piece out and slice into thin 5 mm (0.2″) strips.
Combine the shredded pork skin with the ground rice, sliced meat and salt.
Optional: Mix in the sauce created from pan frying the meat. You can also add fried onions and fried garlic.
How to roll rice paper rolls
Set up your bi cuon rolling station by having every ingredient ready within arm’s reach.
You’ll also need a bowl of hot water and two plates larger than the rice paper.
Quickly dip the wrapping into the hot water and roll until all parts have been covered with water, then place it on a plate.
When it has softened, place the herbs in a pile towards the lower half of the plate.
Add the bì mixture on top to help hold down the herbs.
Tip: Avoid putting too much filling because it will make it harder to wrap and be more likely to burst open.
Pull the bottom of the rice paper up to cover the filling.
Fold both sides in until there is no gap between the folded sides and the filling.
Roll from the bottom up until the end, pressing down firmly for a tight roll.
Serve fresh with some Vietnamese dipping sauce!
FAQs
If put in the fridge, it will stay edible for up to 3 days.
Avoid soaking the rice paper in water. The idea is to dip each part in just enough to get damp, then to let it rest on a plate until it softens and becomes pliable enough to roll.
Tips for the best results
- Eat the bi cuon immediately after it’s ready! Roll them as you eat to ensure the wrapping is as fresh as it can be.
- Taste and add the roasted rice powder as you go. While it may seem like a great idea to pour in lots of rice powder for extra flavor, having too much can give the bi cuon a rough and grainy texture.
- Use crisp herbs. Bì is often used to complement other dishes, which means it has a simple flavor profile. You can spruce things up with crispy textures!
- Make sure the pork skin is completely dry before adding any rice powder. When wet, the skin stays clumped up rather than as separate strands.
Get your Vietnamese feast ready
Fill the table with these amazing dishes that will liven every meal!
- Chao Tom (Sugar Cane Shrimp) – A sweet and springy appetizer, this is the perfect partner for your bi cuon.
- Vietnamese Stuffed Chicken Wings – Add some fun to your meal with these BONELESS wings that pack so much flavor!
- Vietnamese Steamed Egg Meatloaf (Chả Trứng Hấp) – Sliced into thick pieces, this porky side dish adds comfort to every bite.
- Vietnamese Grilled Pork Chops (Sườn Nướng) – You won’t regret having smokey grilled pork on your plate. This is hands down a winner of a dish.
- Vietnamese Pork Mince – Turn this into fresh lettuce cups, top over noodles or rice for the easiest no-brainer recipe!
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Bi Cuon (Shredded Pork Rice Paper Roll)
Equipment
- Food processor
Ingredients
For marinating the pork
- 700 g / 1.5 lb pork belly
- 1/2 tbsp pepper
- 2 tbsp salt (for marinating the pork)
- 1/2 tbsp chicken bouillon powder
- 2 tbsp oyster sauce
- 1/2 tbsp light soy sauce
- 4 cloves garlic, finely chopped
For the shredded pork skin
- 500 g / 1.1 lb shredded pork skin (we buy it from our local Asian supermarket)
- 1 tbsp salt (for washing shredded pork skin)
- 1 1/2 tbsp vinegar
- water (for soaking and washing the pork skin)
For cooking and seasoning
- 150 g / 0.33 lb Jasmine rice
- 1 1/2 tbsp salt, or to taste (for seasoning the bì)
- 2 tbsp cooking oil (for pan frying the pork)
The Wrap
- rice paper
- mint
- perilla
- lettuce
- Vietnamese coriander
Instructions
Making the Bì
- Marinate the meat with the light soy sauce, oyster sauce, salt, chicken bouillon powder, minced garlic and pepper for at least 20 minutes.Tip: To speed up the cooking process, slice each piece into 1 cm (0.4") thick segments before marinating.
- Wash the shredded pork skin in cold water 2 times to remove impurities then soak in a new batch of water with vinegar and salt for 10 minutes. Drain and drip dry in a colander as you work on the other ingredients.
- Toast the grains until golden brown on a low-medium heat then set aside to cool.Tip: Avoid using a high heat because the grains can burn quickly.
- Use a food processor to grind the toasted grains until fine, resembling a powder.
- On a medium to high heat, add oil to the pan and cook the marinated meat for 5 minutes on each side or until cooked through and golden.Take each piece out and slice into thin 5 mm (0.2") strips.
- Combine the shredded pork skin with the ground rice, sliced meat and salt.Optional: Mix in the sauce created from pan frying the meat. You can also add fried onions and fried garlic.
Wrapping the Rice Paper Rolls
- Set up your bi cuon rolling station by having every ingredient ready within arm's reach. You'll also need a bowl of hot water and two plates larger than the rice paper.
- Quickly dip the wrapping into the hot water and roll until all parts have been covered with water, then place it on a plate.
- When it has softened, place the herbs in a pile towards the lower half of the plate.
- Add the bì mixture on top to help hold down the herbs. Tip: Avoid putting too much filling because it will make it harder to wrap and be more likely to burst open.
- Pull the bottom of the rice paper up to cover the filling.
- Fold both sides in until there is no gap between the folded sides and the filling.
- Roll from the bottom up until the end, pressing down firmly for a tight roll.
- Serve fresh with some Vietnamese dipping sauce!
Notes
- Eat the bi cuon immediately after it's ready! Roll them as you eat to ensure the wrapping is as fresh as it can be.
- Taste and add the roasted rice powder as you go. While it may seem like a great idea to pour in lots of rice powder for extra flavor, having too much can give the bì a rough and grainy texture.
- Use crisp herbs. Bì is often used to complement other dishes, which means it has a simple flavor profile. You can spruce things up with crispy textures!
- Make sure the pork skin is completely dry before adding any rice powder. When wet, the skin stays clumped up rather than as separate strands.
- Avoid soaking the rice paper in water. The idea is to dip each part in just enough to get damp, then to let it rest on a plate until it softens and becomes pliable enough to roll.
What fantastic flavors in these rolls. I’m definitely making these for my family.
Thanks, Andrea! I hope your family loves it!
This was such a great dinner recipe; easily, a new family favorite dish. Even my picky eaters gobbled this up!
That’s wonderful to hear, Sara!
I’ve not heard of this dish but reading about it makes me want to try it! Thanks for the helpful tips and process photos.
It’s definitely worth a try, Jill! You’re very welcome 😀
I’m learning something new. I have always thought that those skin threads are vermicelli. Can’t wait to gather all the ingredients to make these at home.
Haha, they do look like vermicelli! My mum uses vermicelli for her vegetarian version of this instead of pork skin. I hope you enjoy making it at home!
These look amazing! I can’t wait to try these. Saving this recipe so I can make it very soon!
Thanks, Krissy! That’s great to hear!