Bánh tằm bì

Thick, tender rice noodles coated in a velvety coconut cream. Finely shredded pork provides texture, balanced by the crisp freshness of bean sprouts and aromatic herbs.

• Prep time: 40 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 1066
• Protein: 21 g
• Carbs: 106 g
• Fat: 61 g

Ingredients

• 400 g Wide rice noodles (ho fun) ( cooked al dente )
• 300 g Pork belly ( boiled then finely shredded )
• 400 ml Coconut milk
• 1 tbsp Rice starch ( for thickening )
• 2 tbsp palm sugar
• 4 tbsp fish sauce
• 2 tbsp Lime juice
• 2 piece Garlic ( minced )
• 1 piece Thai chili optional ( finely sliced )
• 200 g bean sprouts ( quickly blanched )
• 0.5 piece Cucumber ( julienned )
• 0.5 piece Mint fresh ( leaves picked )
• 3 tbsp Toasted rice powder ( to coat the meat )

Instructions

1. Preparing the pork and bì

   Plunge the pork belly into boiling salted water. Cook until the meat is tender. Cool immediately, then cut into very fine filaments. Mix thoroughly with the toasted rice powder to coat each filament and create the 'bì'.

2. Making the coconut cream

   Heat the coconut milk with a pinch of salt and the palm sugar. Dissolve the rice starch in a little cold water and add it. Stir until the sauce coats the spoon in a thick and velvety way.

3. Seasoning sauce

   Mince the garlic and Thai chili. Mix with fish sauce, lime juice, and a little water to balance. Aim for a balance between salt, acid, and heat.

4. Plating and finishing

   Cook the wide rice noodles. In a bowl, arrange the bean sprouts, sliced cucumber, and herbs. Place the noodles on top, then the pork coated in toasted rice. Generously drizzle with coconut cream and the prepared fish sauce.

Chef's tips

• The pork must be sliced as thinly as possible so the sauce clings to every strand.
• The coconut cream should never boil vigorously, only simmer to maintain its silkiness.

Storage

Store components separately in the fridge. Only mix right before serving.