Bi Cuon (Shredded Pork Rice Paper Roll)

Rice paper rolls on lettuce with a plate of bi

5 from 6 votes

Bi Cuon (Shredded Pork Rice Paper Roll)

Whether you're cooking for a family or for a party, these easy Vietnamese Bi Cuon rolls are simply unforgettable. Get the best of fresh herbs and tasty pork strips in one mouthful!

Prep Time1

Cook Time30

Rolling Rice Paper Rolls1

Course: Appetizer, Dinner, Lunch, Main Course, Side Dish

Cuisine: Asian, Vietnamese

Servings: rolls

Calories: 226kcal

Author: Jeannette

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.

Nutrition