Preparation
10 minutes
Cooking
20 minutes
Difficulty
Medium
Thanks to its delicious flavor loved by many, Bui spring rolls, a specialty of Bac Ninh, have become popular throughout Vietnam. Today, let’s join the section dry dish – fish sauce of the kitchen site to learn how to make authentic and delicious Bui spring rolls just like the ones sold at shops!
Ingredients for Bui Spring Rolls Bac Ninh Serves 4 people
Lean pork 300 gr (should choose lean pork tenderloin) Pork skin 200 gr Pork fat 150 gr (choose fat from the back of the pig) Rice powder 50 gr Fig leaves 15 leaves Garlic 3 cloves (minced) Chili 1 piece (minced) Fish sauce 1 tablespoon Common spices a little (salt/sugar/MSG)
How to choose fresh and delicious pork
- Good pork will have lean meat that is pink-red, bright, with white opaque fat that is clear, and the cross-section of the meat is dry; pressing the meat should feel firm and elastic.
- It’s best to buy pork with lean meat and fat that are separate but stick tightly together; when touched, they feel difficult to separate.
- Avoid buying pieces of meat that look dull, are watery, have a bad smell, or have bruises and blood clots, as those are meats that have been stored for too long and are not safe to eat.
How to Prepare Bùi Bắc Ninh Nem
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Prepare the Ingredients
Lean meat and pork fat should be washed with water, then rubbed thoroughly with salt for about 3 minutes, rinsed with water until clean, and drained.
Pork skin should be cleaned of hair; to eliminate any unpleasant odor, rinse the skin once with water and rub it with a little salt, then rinse again with clean water and drain.
Next, place the lean meat, fat, and pork skin into a pot, cover with water, and put it on the stove to cook over high heat for about 15 minutes until cooked, then remove to a plate and wait for it to cool.
Once the meat, fat, and pork skin are cool, place them on a board, and slice them into thin strips about the length of 2 fingers.
Wash the fig leaves 2 – 3 times with water and then let them drain.
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Making Bùi nem
Put the lean meat and pork fat into a bowl along with 1 tablespoon of fish sauce, 1 teaspoon of sugar, 1 teaspoon of monosodium glutamate, minced garlic, and chili, mix well so that the spices are evenly absorbed into the meat.
Next, add 50g of rice powder, mix thoroughly until you see the powder stick evenly to the meat and fat, then add the shredded pork skin, mix well, and adjust the seasoning to taste, and it’s done.
Tip: You can roll the Bùi nem into a ball and enjoy it that way too! -
Final product
Bùi Nem Bắc Ninh has a fragrant aroma of rice powder, tender and sweet lean meat, rich pork fat, and chewy skin that is very enjoyable.
Especially, wrapping the nem with fig leaves will add a bitter-sweet taste, which can be dipped into a bowl of rich fish sauce, making it delicious, and you can eat it forever without getting bored.
The article on TasteVN has guided you on how to make Bui rolls from Bac Ninh that are chewy, fragrant, and really delicious and appealing. Wish you success in making this dish!
