Food & Receipts

Wild leaves growing in the garden, bringing a delicious aroma to spring rolls 10 times more delicious than betel leaves, evenly golden without being greasy

Unlike the leaves of the betel plant, the leaves of the cinnamon river plant, after being completed, will have an attractive aroma similar to that of grilled meat.

Administrator

23 April, 2024

Perilla leaves are a widely used spice in Vietnamese cuisine. They have a strong flavor and an alluring aroma. Not only that, perilla leaves are also used as a medicinal herb in traditional medicine. Perilla leaves are warm in nature and have the effect of reducing phlegm and treating coughs.

The dish “cha cuon la xuong song” (minced pork rolls in perilla leaves) is not only delicious and appetizing but also very good for people who are sick. In addition, cha xuong song can be eaten with rice or with vermicelli, both of which are very suitable and tasty.

The dish is a clever combination of the characteristically fragrant perilla leaf wrapper with minced pork shoulder and harmonious spices.

Ingredients

– Perilla leaves: 20-25 leaves

– Pork shoulder: 400g

– Spring onions: 1 handful

– Garlic: 1 bulb

– Seasoning powder, pepper, cooking oil, fish sauce

Instructions

Choose young perilla leaves (not too old or too young, medium size), wash them, and drain them. Crush the leaf bones to soften them and make them easy to roll. Take a few leaves and chop them finely to mix with the meat to help the filling absorb the characteristic fragrance.
Marinate the ground pork shoulder (with both lean and fat) with finely chopped perilla leaves, finely chopped shallots, 1 teaspoon of fish sauce, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of pepper, and mix well to marinate for 15-20 minutes to absorb the spices.
Spread the perilla leaves on a flat surface, scoop a suitable amount of filling, and roll it up. Finally, insert the skewer to secure the roll. Do this repeatedly until finished.

Heat the cooking oil and add the rolls to fry over medium heat. Turn them over evenly on both sides until the skin is golden brown and the rolls are cooked through, emanating the characteristic fragrance of perilla leaves.

Required finished product: The dish is a harmonious combination of the skin with the pungent aroma of perilla leaves and the sweet, tender filling of meat, dipped in a sweet and sour fish sauce – simple, rustic, yet surpassing all delicacies.

Perilla leaf rolls have a special flavor that is incredibly appealing

The dish is a clever combination of the perilla leaf wrapper with its characteristic fragrance and minced pork shoulder blended with harmonious spices. When you bite into the roll, you will feel the fragrant aroma like essential oil, very special. The meat layer on the outside is golden brown, while the inside remains sweet and not dry. Enjoy it hot, dipped in a fish sauce with chili and pepper, for an irresistible treat.

Frequently asked questions

“Cha cuon la xuong song” is a delicious Vietnamese dish that combines the unique fragrance of perilla leaves with minced pork shoulder and a blend of harmonious spices. The key ingredients include perilla leaves, pork shoulder, spring onions, garlic, seasoning powder, pepper, cooking oil, and fish sauce. This dish is not only tasty but also nutritious and beneficial for those who are unwell.

Young perilla leaves of medium size are chosen, washed, and drained. The leaf veins are crushed to soften them, making it easier to roll. Some leaves are finely chopped and mixed with the meat to infuse the filling with the characteristic fragrance of the leaves.

The pork shoulder, with a mix of lean and fat, is ground and then marinated with finely chopped perilla leaves, shallots, fish sauce, seasoning powder, and pepper. This mixture is combined well and allowed to rest for 15-20 minutes to absorb the spices and flavors.

The marinated pork filling is scooped and placed on a perilla leaf spread out on a flat surface. The leaf is then rolled up, and a skewer is inserted to secure it. This process is repeated until all the filling and leaves are used up.

The rolls are fried in hot cooking oil over medium heat, ensuring even cooking on both sides. The rolls are cooked until the outer layer is golden brown and emits the characteristic fragrance of perilla leaves.

The final dish is a harmonious combination of flavors and textures. The rolls have a pungent aroma from the perilla leaves, with a sweet and tender meat filling. The dish is best served hot, accompanied by a sweet and sour fish sauce dip, creating a simple yet exquisite culinary experience.