Bánh hỏi with Crispy Pork

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.

• Prep time: 40 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 1572
• Protein: 27 g
• Carbs: 151 g
• Fat: 93 g

Ingredients

• 600 g Pork belly ( whole with skin )
• 300 g Dried rice vermicelli ( in bundles )
• 4 piece Scallion or chives ( finely sliced )
• 50 ml Peanut oil ( for scallion oil )
• 3 tbsp fish sauce ( for the sauce )
• 2 tbsp Lime juice ( squeezed )
• 2 tbsp White sugar
• 2 piece Garlic ( minced )
• 1 piece Thai chili optional ( sliced )
• 1 piece Butterhead lettuce ( whole leaves for serving )
• 1 piece Mint ( fresh leaves bunch )
• 100 ml Mineral water ( to dilute the sauce )
• 400 g Woven rice vermicelli bundles (Bánh hỏi) ( dried mats )

Instructions

1. Pork belly preparation

   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. Roasting the pork

   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. Scallion oil

   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. Dipping sauce

   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. Cooking the bánh hỏi mats

   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.

Chef's tips

• 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.

Storage

Pork keeps for 2 days refrigerated, but the skin will lose its crunch. Vermicelli must be eaten immediately.