Recipe: Banh Hoi and Thit Heo Quay (Vietnamese Steamed Woven Rice Vermicelli and Crispy Roasted Pork Belly)
Bites & Bourbon: sf food blog
Bites & Bourbon: sf food blog
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Ingredients

  • 250 g (half a package) of fine rice vermicelli - I use Wai Wai brand
  • 2 tablespoons tapioca flour (also known as tapioca starch) - I use Bob's Red Mill Finely Ground Tapioca Flour
  • 1/4 cup of neutral oil - canola or unscented basic olive oil for brushing the splatter screen
  • Mo hanh (scallion oil), as needed, recipe below
  • 1 head of red leaf lettuce
  • 1 English cucumber, sliced lengthwise into 1.5" inches
  • 6 sprigs of each Vietnamese herb: mint, perilla, cilantro (up to preference)
  • 2 bunch scallions, chopped with ends and tips discarded
  • 1/2 cup of neutral oil - canola or unscented basic olive oil
  • pinch of salt
  • 1.5 lbs pork belly
  • 1 tablespoon + 1 teaspoon of kosher salt per lb
  • 1 tablespoon + 1 teaspoon of sugar per lb
  • 1/2 teaspoon of five spice powder
  • Fresh black pepper, as needed
  • 4 to 5 peeled garlic cloves, pounded or minced
  • 40 grams sugar
  • 20 ml of lime juice
  • 50 ml of fish sauce - I use Red Boat Fish Sauce
  • 100 ml water, warm enough to dissolve sugar
  • 100 ml water, room temp
  • Sambal (chili garlic sauce), optional

Instructions

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