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Bánh Hỏi Heo Quay – Rice Noodle Mats with Crispy Pork
More recipes: Vietnamese recipes · All Asian recipes
Bánh Hỏi Heo Quay – Rice Noodle Mats with Crispy Pork
Laura Chen
4
30 minutes
60 minutes
650
Vietnamese
Main course
Bánh Hỏi Heo Quay is a plate of thin, woven rice noodle mats with pork belly baked crisp in the oven. You eat it with cucumber, chili, cilantro and scallions, and dip everything in fish sauce with lime.
Ingredients
- 500 g pork belly
- 200 g Bánh Hỏi (thin rice noodle mats)
- 1 bunch scallions
- 2 garlic cloves, chopped
- 1 tbsp five-spice powder
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp fish sauce
- 1 cucumber, cut into sticks
- 1 bunch fresh cilantro
- 2 red chilies, chopped
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 180°C (350°F).
- Marinate the pork belly with the salt, sugar, five-spice powder, garlic and soy sauce, and let it rest for at least 20 minutes.
- Bake the marinated pork on a baking sheet for 1 hour 30 minutes, until crispy.
- While the pork cooks, prepare the Bánh Hỏi according to the package instructions.
- Prepare the cucumber, chilies, cilantro and scallions as a side.
- Slice the baked pork and arrange it on the rice noodle mats.
- Top with fresh herbs, cucumber sticks and chili.
- Serve with lime wedges and fish sauce.
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More recipes: Vietnamese recipes · All Asian recipes