Nem Bì Thịt Khìa, or crispy pork skin spring rolls with pickled pork, represents a delightful fusion of textures and flavors in Vietnamese cuisine. The satisfying crunch of the deep-fried pork skin contrasts beautifully with the tender, subtly sweet and sour pickled pork filling, all enveloped in fragrant rice paper. This unique dish offers a captivating culinary experience, a far cry from your average spring roll. It's a testament to Vietnamese ingenuity, showcasing the ability to transform humble ingredients into something truly extraordinary. The complexity of the flavors and the intriguing preparation make this recipe both challenging and rewarding.
This recipe will guide you through each step, from preparing the perfectly crisp pork skin to creating the flavorful pickled pork filling and assembling the elegant spring rolls. Whether you're a seasoned cook or a curious beginner, get ready to embark on a culinary adventure as we unravel the secrets behind this iconic Vietnamese dish. Follow along for a detailed, step-by-step instruction to craft your own Nem Bì Thịt Khìa.
Tools Needed
- Pot
- Pan
- Knife
- Spoon
- Food wrap or plastic bag
- Rubber band or string
- Tam stick (optional)
Ingredients
- Pork meat (armpit or thigh): 1kg
- Pork skin: 1kg
- Salt: 1 teaspoon
- Sweetener: 1 teaspoon
- Sugar: 2 tablespoons
- Fish sauce: 2 tablespoons
- Minced garlic: 1 tablespoon
- Crushed ginger: null
- Rice bran: 2 tablespoons (25g)
- Pepper: 1 teaspoon
- Sliced garlic: null
- Chili: null
- Vietnamese coriander: null
Step-by-Step Instructions
Step 1. Prepare the Pork and Skin
- Scrape, wash, and cut into pieces. Boil the skin with crushed ginger for 17 minutes until soft.
- Once cooled, remove excess fat from the boiled pork skin. Cut the skin into small pieces.
Step 2. Cook and Season the Pork Filling
- In a bowl, combine the pork with salt, sweetener, sugar, fish sauce, and minced garlic. Mix well and marinate for 30 minutes.
- Add half a tablespoon of salt to a pot of boiling water. Add the marinated pork and boil for 15-20 minutes until the pork is cooked through.
- Heat a pan and pan-fry the pork until golden brown and fragrant. Add the marinade and cook until the water is dry.
- In a pan, combine the cooked pork, pork skin, and the remaining marinade. Stir-fry for about 5 minutes until heated through and sticky.
- Stir in the rice bran and mix well.
Step 3. Assemble the Spring Rolls
- Prepare the spring roll wrappers. Add sliced garlic, chili, and Vietnamese coriander to the wrapper. Add the pork mixture.
- Roll up the wrapper tightly, tucking in the ends. Secure with a rubber band or string.
Step 4. Optional: Finishing Touches
- Use a tam stick to press out excess fat and air from the spring rolls. Wrap tightly with plastic wrap and refrigerate or freeze.
Read more: Crispy Vietnamese Fried Spring Rolls: A Foolproof Recipe
Tips
- Use armpit meat or thigh meat for less fat and a thinner cut.
- Adjust seasonings to your family's taste.
- Soak the pork skin in water after boiling to prevent it from turning black.
- Keep the heat low while pan-frying to ensure even cooking.
- Rub the pork against the side of the pan to absorb the spices and enhance the fragrance.
- Refrigerate for up to 7 days or freeze for 1-2 months for longer storage.
Nutrition
- N/A
FAQs
1. Can I use pre-made pork skin?
While you can, using fresh pork skin and preparing it yourself results in the crispiest texture. Pre-made options may lack the same satisfying crunch.
2. How long does the pickled pork need to marinate?
At least 4 hours, preferably overnight, for the best flavor infusion. The longer it marinates, the more flavorful the pork will be.
With a little patience and attention to detail, you've now mastered the art of making Nem Bì Thịt Khìa. Enjoy the rewarding taste of these crispy, flavorful spring rolls, perfect for sharing with friends and family. This recipe is a testament to the delicious complexity and rewarding experience of Vietnamese cooking.