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Banh trang cuon thit heo (Dry pancake roll with pork)

A big plate of fresh vegetables with a peppery-hot red chilly, a plate of boiled lean and fat meat, a bowl of fish sauce, and a plate of dry pancakes are displayed on the dining table. Customers have to serve themselves with all of the 10 substances mentioned above.
Banh trang cuon thịt heo is considered as not only a daily dish but also likely an artistic specialty of the Central citizens.


1 stem lemongrass, finely chopped
1 tablespoon soft brown sugar
1/4 cup fish sauce
12 ounces beef, thinly sliced
5 fresh steamed rice flour wrappers
1/2 cup fresh mint leaves
1/2 cup fresh basil leaves
1/2 head butter lettuce
1 tablespoon sesame seeds, toasted
1/2 cup fresh cilantro leaves

How to cook :

Step 1: Combine lemongrass, sugar and fish sauce. Marinate beef in sauce mixture for 30 minutes, then briefly grill over a medium heat until lightly browned, but still rare inside. Remove from grill and cut into small pieces. Place some of the beef, a little of the mint, basil and lettuce leaves on a rice flour wrapper, then sprinkle with sesame seeds and add a cilantro leaf. Fold to the inside, leaving the top end open with the cilantro leaf extended. 
Step 2: Serve with Dipping Sauce.

Banh trang cuon thit heo (Dry pancake roll with pork)

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