Bánh ướt thịt nướng is steamed rice pancake (bánh ướt) rolled up with grilled pork and vegetables, then dipped in sauce. The author made it as a weekend meal for the whole family, as a new way to enjoy steamed rice pancake. You can buy the pancakes at the market. Plan ahead: the pork marinates for 3–4 hours. Ingredients 300 g pork meat (it’s better with a part that has a little fat) Steamed rice pancake (bánh ướt), from Vietnamese markets Vegetables: salad, Vietnamese mint herb, basil leaves, cinnamon leaves Dipping sauce: fish sauce, chilli, honey, sesame oil, salt 1 tablespoon white sesame Shallot, garlic, lime How to make bánh ướt thịt nướng 1. Marinate the pork Clean the pork well, let it dry and slice it thinly. Marinate it with sliced shallot, minced garlic, 1 tablespoon honey, 1 teaspoon salt, 1 teaspoon fish sauce, a little pepper, the white sesame and sesame oil, and mix well. Leave it for 3–4 hours. 2. Grill the pork Grill the pork over a coal fire or in a grilling machine (190 degrees for 20–30 minutes). Now and then, use a small brush to spread a little of the juice from the meat over the surface so it doesn’t dry out on the grill. 3. Prepare the vegetables Wash all the vegetables well and leave them in a basket to dry. 4. Make the dipping sauce Cut the lime in half and squeeze out the juice, then mix it with minced garlic and chilli. Cook ½ bowl water with ½ bowl sugar until the sugar melts. Let it cool, then add ¼ bowl fish sauce. Stir well, season to suit your taste, and add the lime juice, chilli and garlic mixture. Keep the sauce in the fridge. 5. Roll and serve Spread out one sheet of steamed rice pancake, add vegetables and grilled pork, then wrap and roll it gently and carefully. Serve with the dipping sauce. Share:
