REGIONAL DISHES

NORTHERN VIETNAM

HANOI

Phở | Beef rice noodle soup

Bún chả | Rice vermicelli with grilled pork

Bánh cuốn | Steamed rice rolls filled with pork

SAPA

Xôi ngũ sắc | Five-colour sticky rice

HA LONG BAY

Xôi trắng chả mực | White sticky rice with squid cakes

Bún bề bề | Rice vermicelli with mantis shrimp

NINH BINH – HALONG BAY ON LAND

Cua đồng rang lá lốt | Stir-fried rice-field crabs with lolot leaves

MAI CHAU

Chả cuốn lá bưởi | Grilled pork wrapped in pomelo leaves

MOC CHAU

Cá nướng Pa Pỉnh Tộp | Pa Pỉnh Tộp-style grilled stream fish

DIEN BIEN PHU

Thịt heo xay hấp lá chuối | Minced pork steamed in a banana leaf

Gà nướng Mắc Khén | Grilled chicken with Mắc Khén pepper

CENTRAL VIETNAM

PHONG NHA / QUANG BINH

Gỏi xoài khô mực | Green mango salad with dried squid

Nghêu xào thơm | Stir-fried clams with pineapple

QUANG TRI

Xà lách xoong trộn thịt bò | Watercress salad with beef

HUE

Bánh ram ít | Crispy and chewy sticky rice bites

Bánh bèo | Small steamed rice cakes with shrimp

Bánh khoái | Hue-style crispy pancake

DA NANG

Bánh tráng cuốn thịt heo | Rice paper rolls with pork

HOI AN

Cơm gà | Chicken rice

Cao lầu | Hoi An-style noodles with pork and herbs

SOUTHERN VIETNAM

NHA TRANG

Bánh xèo mực | Crispy Vietnamese pancake with squid

PHAN THIET – MUI NE

Bánh mì xíu mại | Vietnamese baguette with pork meatballs

HO CHI MINH CITY

Cơm tấm | Vietnamese broken rice

MEKONG DELTA

Hủ tiếu Mỹ Tho | My Tho-style rice noodle soup

Nem nướng | Grilled pork skewers

Bánh xèo | Crispy Vietnamese pancakes

PHU QUOC

Gỏi cá trích | Vietnamese herring salad

Bánh canh ghẹ | Thick noodle soup with crab

CENTRAL HIGHLANDS

DA LAT

Gà nướng sốt tiêu xanh | Grilled chicken with green pepper sauce

Sữa đậu nành | Soy milk

BUON MA THUOT

Gà nướng Buôn Đôn | Buon Don-style grilled chicken

BÁNH TRÁNG CUỐN THỊT HEO | Rice paper rolls with pork

Bánh tráng cuốn thịt heo is a popular dish found in several regions of Vietnam. In Đà Nẵng, however, it has its own distinctive identity, thanks to the quality of the pork, the freshness of the accompaniments and, above all, its characteristic dipping sauce.

The pork is carefully selected and cooked in a way that keeps the meat tender, flavourful and slightly juicy. It is then cut into thin slices, often with a fine layer of skin and fat that adds extra flavour and texture.

Served with rice paper, fresh vegetables and a variety of aromatic herbs, this dish is appreciated for its freshness and well-balanced flavours.

(Photo: Archive)

Ingredients – Serves 4

  • 1 kg pork belly
  • 20 g rice paper
  • 20 g rice vermicelli
  • 3 chillies
  • 1 green mango
  • 2 cucumbers
  • 1 pineapple
  • A few lettuce leaves
  • 50 g mint
  • 50 g perilla (shiso)
  • 1 shallot
  • ½ onion
  • 1 clove garlic
  • 4 stalks lemongrass
  • 1 lime
  • Seasoning: fermented fish sauce (mắm nêm), oil, soy sauce, sugar, seasoning powder, nuoc mam, pepper and salt

Ingredients for pork rice paper rolls
(Photo: Archive)

Preparing the Ingredients

Rinse the pork thoroughly and leave it to drain.

Wash the lettuce, mint and perilla, then drain them well.

Cut the green mango, chillies, ½ pineapple and cucumbers into thin strips. Set them aside to serve with the rolls.

 

Cooking the Pork

Place the pork in a saucepan with 1 shallot, ½ onion, the lemongrass stalks and ¼ pineapple.

Add 3 tablespoons of soy sauce, ½ tablespoon of seasoning powder, 1 tablespoon of pepper and 1 tablespoon of fine salt.

Pour in enough water to completely cover the meat, then bring to the boil. Reduce the heat and simmer gently until the pork is fully cooked through and remains tender.

Remove the meat from the saucepan, leave it to cool slightly, then cut it into thin slices before serving.

Frying the Pork

Using the tip of a knife, lightly prick the pork skin, then rub it with a little salt. This helps the skin become crispier during frying.

Fry the pork in hot oil until the skin is nicely golden and crisp.

Tip: For extra crispness, you can lightly brush the skin with lime juice, then leave the pork uncovered in the refrigerator to dry before cooking.

Crispy fried pork (Photo: Archive)

Preparing the Dipping Sauce

In Vietnam, bánh tráng cuốn thịt heo is traditionally served with mắm nêm, a fermented fish sauce with a fairly strong flavour and aroma. For those who prefer a milder taste, it can be replaced with a sweet-and-sour nuoc mam dipping sauce.

Pour 50 ml warm water into a bowl, then add 2 tablespoons of sugar, the juice of 1 lime and 50 ml nuoc mam. Stir until the sugar has completely dissolved.

Add the finely chopped garlic and chilli, then mix again.

Taste and adjust the seasoning according to your preference, aiming for a well-balanced sauce that is savoury, sweet and slightly tangy.

 
 

Dipping sauce (Photo: Archive)

Rolling the Rice Paper with Pork

Lay out a sheet of rice paper, then place a small piece of bánh phở or a few rice noodles in the centre.

Add some lettuce, mint and perilla, along with a few thin strips of green mango, pineapple, cucumber and chilli to taste.

Place a few slices of boiled or fried pork on top, then gently roll up the rice paper, tightening it slightly to hold all the ingredients together.

Serve immediately with mắm nêm or a sweet-and-sour nuoc mam dipping sauce, according to your preference.

Rolling the rice paper with pork and vegetables (Photo: Archive)

A fresh and flavourful speciality
(Photo: Archive)

Serving and Enjoying

Bánh tráng cuốn thịt heo is a fresh, light and flavourful dish, appreciated for the simplicity and balance of its ingredients.

The combination of pork, aromatic herbs, fresh vegetables and slightly tangy fruits creates a pleasant mix of flavours and textures. Served with mắm nêm or a sweet-and-sour nuoc mam dipping sauce, this convivial dish can be enjoyed as a starter, a light meal or simply as a tasty treat.

Enjoy your meal!