Bánh hỏi with Crispy Pork
Ingredients
- 600 gPork belly (whole with skin)
- 300 gDried rice vermicelli (in bundles)
- 4 pcScallion or chives (finely sliced)
- 50 mlPeanut oil (for scallion oil)
- 3 tbspfish sauce (for the sauce)
- 2 tbspLime juice (squeezed)
- 2 tbspWhite sugar
- 2 pcGarlic (minced)
- 1 pcThai chili (sliced)
- 1 pcButterhead lettuce (whole leaves for serving)
- 1 pcMint (fresh leaves bunch)
- 100 mlMineral water (to dilute the sauce)
- 400 gWoven rice vermicelli bundles (Bánh hỏi) (dried mats)
Method
Ultra-thin rice vermicelli bundles glazed with scallion oil, served with crispy-skinned pork belly. The contrast between the soft noodles and the sharp dipping sauce is striking.
- 1
Blanch the pork belly for 10 minutes in boiling water. Pat the skin dry thoroughly. Prick the rind with the tip of a knife without reaching the meat. Salt the skin generously to absorb moisture.
- 2
Bake at 220°C. The skin should blister and turn golden, almost like a bread crust. When the rind sounds hollow under a fingernail, the meat is ready and the fat has melted.
- 3
Finely chop the scallions. Heat the peanut oil in a small saucepan. When it starts to smoke slightly, pour it over the scallions. It should sizzle instantly.
- 4
Mix the mineral water, sugar, and lime juice until completely dissolved. Add the fish sauce, minced garlic, and finely sliced Thai chili. The sauce should be balanced between salty and acidic.
- 5
Hydrate the bánh hỏi mats in hot water according to the package instructions. They should remain firm. Drain gently, lay the mats flat, and immediately brush with scallion oil to prevent sticking.
Frequently asked questions
How do you get this dish right?
- For truly crispy skin, leave the pork belly uncovered in the fridge overnight after blanching.
- The scallion oil must be poured boiling hot to instantly cook the herbs without burning them.
- Don't overload the vermicelli with oil; they should just be glazed.
How long does this dish keep?
Pork keeps for 2 days refrigerated, but the skin will lose its crunch. Vermicelli must be eaten immediately.
