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Bánh Hỏi Heo Quay: Rice Vermicelli Bundles with Crispy Pork
More recipes: Vietnamese recipes · All Asian recipes
1 Std 30 Mintotal
4servings
650kcal
VietnameseCuisine
Bánh Hỏi Heo Quay: Rice Vermicelli Bundles with Crispy Pork
Laura Chen
4
30 Minuten
60 Minuten
650
Vietnamese
Main course
This traditional Vietnamese dish pairs delicate woven rice vermicelli mats with crisp roast pork. Fresh herbs and a spicy fish sauce on the side add crunch, heat and freshness.
Ingredients
- 500 g pork belly
- 200 g bánh hỏi (thin rice vermicelli 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).
- Rub the pork belly with the salt, sugar, five-spice powder, garlic and soy sauce and let it marinate for at least 20 minutes.
- Roast the marinated pork on a baking sheet for 1 hour 30 minutes, until crisp.
- While the pork roasts, prepare the bánh hỏi according to the package directions.
- Prepare the cucumber, chilies, cilantro and scallions as sides.
- Slice the roast pork and arrange it on the rice vermicelli mats.
- Garnish with the fresh herbs, cucumber sticks and chili.
- Serve with lime wedges and fish sauce.
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More recipes: Vietnamese recipes · All Asian recipes