Crispy, savory, and utterly addictive, Nem Bì Thính, or crispy pork skin spring rolls, are a Vietnamese culinary delight that's surprisingly easy to make at home. These delightful rolls offer a unique textural experience, combining the satisfying crunch of perfectly rendered pork skin with the fresh, herbaceous flavors of traditional Vietnamese herbs and vermicelli noodles. Forget complicated recipes; this version focuses on simplicity, bringing out the best in each ingredient. The irresistible combination of textures and flavors will transport your taste buds to the bustling streets of Vietnam.
This recipe delivers a perfect balance of sweet, savory, and sour, making it a crowd-pleasing appetizer or a light yet satisfying meal. Forget takeout; mastering Nem Bì Thính is easier than you think! Ready to embark on this culinary adventure and create these crispy, flavorful rolls yourself? Let's dive into the step-by-step instructions.
Tools Needed
- Pan
- Pot
- Knife
- Spoon
- Basin
Ingredients
- Pork (including skin): 1 kg
- Pork meat: 650g
- Pork skin: 350g
- Sugar: 2 tablespoons
- Fish sauce: 2 tablespoons
- Seasoning powder: 2 teaspoons
- Minced garlic: 1 tablespoon
- Minced shallots: 1 tablespoon
- Salt: a little
- Water: ½ cup
- Pepper: 1 teaspoon
- Cooking oil: a little
- Rice paper
- Sliced garlic
- Chili
- Vietnamese coriander
Step-by-Step Instructions
Step 1. Prepare and Cook the Pork and Pork Skin
- Scrape and wash the pork skin thoroughly and let it drain.
- Combine the pork with sugar, fish sauce, seasoning powder, minced garlic, and shallots. Mix well and marinate for 20 minutes.
- Boil water in a pot with a little salt. Add the pork skin and boil for about 15 minutes until soft and tender.
- Heat cooking oil in a pan. Fry the pork until fragrant and firm. Add the marinade and ½ cup of water. Simmer until the sauce thickens.
- Let the boiled pork skin cool. Remove excess fat and slice thinly.
- Cut the cooked pork into small pieces.
- In the pan with remaining spices, combine the pork skin and pork. Stir-fry over low heat for about 5 minutes until the pork skin releases its resin.
- Add pepper, stir well, and turn off the heat.
Step 2. Assemble the Spring Rolls
- Prepare rice paper, sliced garlic, chili, and Vietnamese coriander (optional). Fill the rice paper with the pork and pork skin mixture, adding your preferred condiments.
Step 3. Wrap and Chill
- Wrap the spring rolls tightly in plastic wrap or banana leaves.
- Let the spring rolls sit for 5-6 hours to firm up, or freeze for longer storage. Serve with salt, pepper, and lemon.
Read more: Crispy Vietnamese Fried Spring Rolls: A Foolproof Recipe
Tips
- Using other meats is possible.
- To make the spring rolls extra chewy, use more pork skin.
- After chilling or freezing, you can cut the spring rolls and store them in the refrigerator for gradual consumption.
Nutrition
- N/A
FAQs
1. Can I use pre-cooked pork skin?
While you can, using pre-cooked pork skin might result in less crispy rolls. For the best crunch, it's recommended to cook your own pork skin until perfectly crisp.
2. What can I substitute if I don't have all the fresh herbs?
Feel free to adjust the herbs to your liking! If you're missing some, just use what you have available. The core flavors will still shine through.
With their satisfying crunch and vibrant flavors, these Nem Bì Thính are sure to become a new favorite appetizer or light meal. Enjoy the rewarding experience of creating these delicious rolls from scratch, and impress your friends and family with your newfound culinary skill. So gather your ingredients and get ready to enjoy the delightful taste of authentic Vietnamese cuisine!