Just a rustic dish, but pork rice paper rolls can leave an unforgettable impression for diners. The main secret of the dish is the pork with the two skins are selected from the best part of the pig. To choose such delicious meat, you must choose a pig weighing from 50 to 70 kg and take about 5 kg of rump meat. This pork is steamed to keep the delicious, sweet and bold taste of the meat, when the cut of meat has clear fat, it is standard.
With this dish, vegetables are an indispensable food. Da Nang pork rice paper rolls take advantage of popular, garden vegetables with a fresh taste. The accompanying vegetables are not picky, difficult to find, but the difficult part is choosing fresh and young vegetables so that when eaten with pork, the flavor remains intact. With each roll, diners can feel the freshness of the salad, the strong aroma of cinnamon, herbs, lettuce, the mild acrid taste of thinly sliced bananas and the strange taste of perilla…
Anchovy fish sauce is the only dipping method of pork rice paper rolls. If replaced with other sauces, it will lose the flavor and characteristics of this dish. If pork and vegetables have a sweet and fresh taste, the anchovy fish sauce brings the rich flavor of sea fish, the pungent taste of chili and ginger makes you feel excited.
