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Bánh Tằm Bì – Rice Flour Noodles with Pork Skin
More recipes: Vietnamese recipes · Noodle recipes · All Asian recipes
Bánh Tằm Bì – Rice Flour Noodles with Pork Skin
Laura Chen
4
30 Minuten
60 Minuten
490
Vietnamese
Main course
Bánh tằm bì are thick rice flour noodles with strips of pork skin, fried pork, vegetables and herbs. You serve them with a small bowl of fish sauce mixed with sugar and water. The noodles are soft and chewy, and the pork skin keeps some bite.
Ingredients
- 200 g rice flour
- 50 g tapioca flour
- 500 ml water
- 1 tsp salt
- 200 g pork skin
- 100 g pork, thinly sliced
- 1 tbsp fish sauce
- 1 tsp sugar
- 2 garlic cloves, finely chopped
- 2 scallions, finely sliced
- 1 carrot
- 1 cucumber
- 30 g fresh herbs (cilantro, mint)
- 50 g roasted peanuts, roughly chopped
- 2 red chilies, chopped (optional)
- 1 tbsp oil
Instructions
- Mix the rice flour and tapioca flour with the water and salt and stir to a smooth batter.
- Lightly oil a pan, then shape the batter into thick noodles in batches and cook until translucent.
- Cut the pork skin into strips and boil in water for about 20 minutes, until soft.
- Fry the pork in a pan with a little oil, then add the fish sauce, sugar and garlic.
- Arrange the cooked noodles, pork skin, pork, carrot, cucumber and scallions in bowls.
- Garnish with fresh herbs, roasted peanuts and chilies, if using.
- Serve with a small bowl of fish sauce thinned with sugar and a little water.
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More recipes: Vietnamese recipes · Noodle recipes · All Asian recipes