This Huế specialty pairs warm, supple rice sheets with pork grilled until fragrant with lemongrass, shallot, fish sauce and sesame. In Kim Long, the sheets are rolled around the pork and fresh herbs just before eating, then dipped into a rich peanut-sesame sauce.
This home version makes the thin sheets in a covered non-stick skillet, a practical stand-in for a cloth steamer. It uses intact pork strips cooked to a measured safe temperature. Local shops vary their seasoning and may serve a sweet-sour fish sauce as well as, or instead of, a bean-based dip; this recipe chooses the peanut-sesame style named in the dish brief.
Whisk the rice flour, tapioca starch and salt. Gradually whisk in 950 ml water and 15 ml oil until smooth. Rest for 30 minutes; stir again before cooking and between every sheet.
Mix the pork with lemongrass, shallot, 12 g garlic, fish sauce, sugar, neutral oil, sesame oil, sesame seeds, five-spice and pepper. Cover and marinate in the refrigerator for 30 minutes.
Make the dip: heat 5 ml oil in a small saucepan. Soften the scallion and 4 g garlic for 1 minute, then cool briefly. Blend with soybean paste, sugar, 15 g peanuts, 9 g sesame and 195 ml water until mostly smooth. Return to the pan. Stir in the cornstarch slurry and simmer 2–3 minutes until lightly thickened. Add the remaining peanuts and sesame, plus optional chilli. Keep warm or at room temperature.
Wash and dry the lettuce, cucumber and herbs. Blanch the bean sprouts in boiling water for 1 minute, drain and cool promptly; keep chilled until assembly. Use clean tools and a separate board from raw pork.
Thread the pork onto metal skewers or arrange it in a grill basket. Grill over high heat, turning once, until browned at the edges and cooked through. Insert a clean thin-tip thermometer sideways into the thickest strip; reach at least 63°C, then rest on a clean plate for 3 minutes. Discard marinade that touched raw pork.
Heat a lightly oiled 18–20 cm non-stick skillet over medium heat. Stir the batter, pour in 45–50 ml and tilt to make a thin layer. Cover and cook 45–60 seconds, until set, soft and slightly translucent. Lift carefully, brush with a little oil and keep under a clean towel. Repeat for 24 sheets, stirring the batter each time.
Cut the grilled pork into roll-sized pieces. Add lettuce, sprouts, cucumber, herbs and pork to each warm sheet and roll snugly. Serve 6 rolls per person with the peanut-sesame dip. Refrigerate leftovers within 2 hours at or below 4°C, use within 3 days and reheat pork and assembled leftovers to 74°C.
A lidded non-stick skillet is the easiest home method. If the first sheet tears, reduce the heat slightly and use a thinner layer of batter. Keep finished sheets covered so their edges stay supple. If they stick, brush very lightly with oil between layers. Fermented soybean paste varies in saltiness. Taste the dip before adding extra salt; the fish sauce in the marinade is already salty. Prepare the herbs and vegetables while the pork marinates, but keep them chilled and separate from raw meat.
The batter has lumps: whisk before resting, then pass it through a sieve if needed. The sheet tears when lifted: cook a few seconds longer or use less batter so the sheet is thinner. The pork browns before its centre is cooked: lower the heat and finish it through before checking the thermometer again. The dip is too thick: whisk in warm water 1 tablespoon at a time; if too thin, simmer briefly.
Are bánh ướt the same as dried rice paper? No. Bánh ướt are fresh, soft rice sheets served while moist; this recipe makes them in a covered skillet. Can I serve a different Huế-style dip? Yes. Some local versions use sweet-sour fish sauce, and recipes for the thicker bean dip vary. This version uses fermented soybean paste with peanuts and sesame.
Contains peanuts, sesame, soy (fermented soybean paste) and fish (fish sauce); also contains pork. The recipe is egg-free and has no wheat ingredient as written. Check labels and cross-contact for packaged ingredients. Keep raw pork at or below 4°C and separate from ready-to-eat produce. Marinate it in the refrigerator and discard marinade that touched raw meat. Cook intact pork strips to at least 63°C at the centre and rest for 3 minutes. Blanch bean sprouts for 1 minute. Refrigerate leftovers within 2 hours at or below 4°C, use within 3 days and reheat to 74°C.
This Vũng Tàu coastal soup pairs thick, springy bánh canh noodles with sweet swimming-crab meat, fish cake and a savory broth. Here, pork bones, dried shrimp and cooked crab shells build a clear, deeply flavored stock; a little tapioca starch gives it a light gloss.
This Mekong-style plate pairs delicate woven rice bánh hỏi with lemongrass-marinated grilled pork. The warm rice sheets are brushed with scallion oil and served with fresh herbs, cucumber and a sweet-sour fish-sauce dip. A Cần Thơ serving is documented with grilled pork and herbs; bánh hỏi has many regional pairings, so this is one home version rather than a claim of a single origin.
These small Hanoi-style patties bring together springy Vietnamese pork paste, minced pork and fragrant green cốm, or young glutinous-rice flakes. Steaming sets the tender centre before a quick shallow-fry makes the outside crisp and golden. Serve them hot as a snack or with a simple plate of herbs.
