Bánh Tráng Cuốn Thịt Heo

Bánh Tráng Cuốn Thịt Heo is a refreshing Vietnamese dish featuring thin slices of pork rolled in rice paper with fresh herbs and vegetables. This low-carb version is perfect for a light meal or side dish, packed with flavor and nutrition.

Ingredients

• Pork tenderloin - 200 grams
• Rice paper sheets - 4 sheets
• Lettuce leaves - 4 large leaves
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Fresh mint leaves - 10 leaves
• Fresh cilantro - 10 sprigs
• Fish sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Chili sauce - 1 teaspoon (optional)
• Water - 1 cup

Steps

1. 1. In a pot, bring water to a boil and add the pork tenderloin. Cook for about 15-20 minutes until fully cooked. Remove from water and let it cool before slicing thinly.
2. 2. While the pork is cooling, prepare the vegetables and herbs. Julienne the cucumber and carrot, and wash the lettuce leaves, mint, and cilantro.
3. 3. Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 10 seconds until it softens, then lay it flat on a clean surface.
4. 4. On the lower third of the rice paper, place a lettuce leaf, a few slices of pork, julienned cucumber, julienned carrot, and a couple of mint and cilantro leaves.
5. 5. Fold the sides of the rice paper over the filling, then roll it tightly from the bottom up to form a roll. Repeat with the remaining rice paper and filling.
6. 6. In a small bowl, mix together the fish sauce, lime juice, and chili sauce to create a dipping sauce.
7. 7. Serve the rolls with the dipping sauce on the side.

Nutrition

• Calories: 220
• Protein: 25 g
• Carbs: 14 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• High in protein from pork, aiding muscle repair and growth.
• Rich in vitamins and minerals from fresh vegetables and herbs.

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