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

Ingredients for perilla leaf rolls
Instructions
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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.
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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.
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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.

How to roll perilla leaf rolls
- 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.
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