Vietnamese Pork Rice Paper Rolls (Bi Cuon)

  • Preparation: 30 mins
  • Cooking: 25 mins
  • Skill level: Easy
  • Servings: 4

Description Vietnamese Pork Rice Paper Rolls (Bì Cuốn)

This Vietnamese recipeis a favourite in Vietnam.The clean fresh flavours of vermicelli noodles, pork, and lots of herbs are held together by the rice paper. A great starter to make and share with friends.

Bì is made with thin strips of pork, pork skin and tossed with roasted rice powder. What I love about bì is the beautiful aroma of the roasted rice powder. The strips of pork skin doesn’t have much taste but gives the dish a nice texture (my kids called them noodles). I love the gooeyness of the melted pork skin served on hot rice with spring onion oil.
Vietnamese Pork Rice Paper Rolls (Bì Cuốn) is rice paper rolls filled with bì, vermicelli noodles, fresh herbs, lettuce and cucumber, and dipped with fish sauce. Bì makes a delicious filling in these refreshing rolls.


  • 4 oz (100 g) pork skin (optional)
  • 1 cup (250 ml) water
  • 2 teaspoons brown sugar or shaved palm sugar
  • 1 teaspoon rice vinegar
  • 1 cup (250 ml) fresh coconut juice or water
  • 1 lb (500 g) pork loin
  • 2 tablespoons oil
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 12 dried rice paper wrappers (each 8 in/20 cm in diameter)
  • 1/2 small head butter lettuce, washed and separated
  • 1 cup (40 g) Asian basil leaves
  • 1 cup (40 g) mint leaves
  • Fish Sauce Dip for dipping

Method Vietnamese Pork Rice Paper Rolls (Bì Cuốn)

1, Roll the pork skin (if using) and tie it with a string. Bring the water to a boil in a saucepan. Add the pork skin and simmer for 8 to 10 minutes over medium heat until cooked. Remove and drain. When cool, thinly slice the pork skin. Combine the pork skin slices with the sugar and vinegar, and mix well. Set aside.
2, Heat the coconut juice or water in a saucepan over low heat. Add the pork and simmer for about 15 minutes until half cooked. Remove and drain.
3, Heat the oil in a wok or skillet over medium heat. Stir-fry the garlic for 1 to 2 minutes until golden brown and fragrant. Add the pork and fry for about 3 minutes until cooked. Remove from the heat. When cool, shred the pork along the grain into thin strips.
4, Combine the pork skin, pork strips, salt and pepper in a bowl and mix well.
5, To make the pork rolls, briefly dip a rice paper wrapper in a bowl of water until soft Remove and place on a dry surface, smoothing it with your fingers. Place a lettuce leaf onto the wrapper, top with some basil and mint leaves, and 2 heaping tablespoons of the pork mixture. Fold one end of the wrapper over the filling, then fold the sides and roll up tightly, pressing to seal. Cut the pork roll in half and place on a serving platter. Repeat until all the ingredients are used up. Serve the pork rolls with a bowl of Fish Sauce Dip (page 26) on the side.

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