Bánh Hỏi Thịt Heo Quay

Banh hoi is a traditional Vietnamese dish that’s comprised of woven fine rice vermicelli noodles topped with chopped scallions in oil.It’s never eaten alone, but instead as a lettuce wrap with a complementary meat dish and a variety of vegetables and herbs. My family is from southern Vietnam, so I grew up eating banh hoi with thit heo con quay (crispy roasted pork), vit quay (roasted duck)and thit bo xao (stir-fry beef).

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A couple of years ago, my talented mom taught us how khổng lồ make banh hoi from scratch using dry packaged noodles & an easy technique using a splatter screen.Thanks lớn my mom, Patrick và I had a fabulous Vietnamese dinner at home.

I’m so happy to lớn finally share this recipe with all of you. The banh hoi you’re about to lớn make has such a satisfying firm texture, unlike the stale và dry versions sold at Asian grocery stores. The roasted pork belly is super tender, fatty và flavorful with cracklin’ skin. & the sweet, sour and zesty nuoc mam cham dipping sauce makes everything come together as one. 

Note: If you plan lớn make the roasted pork belly, you’ll need lớn start prepping the night before.

Banh Hoi (Woven Rice Vermicelli)

Serves 2 to lớn 3 as a main dish // Makes 4 khổng lồ 5 banh hoi (~10″)

Things You’ll Need:

10.5″ inch splatter screenPot or pan with lid,width of pot needs to be slightly smaller than splatter screenBrush for oiling the splatter screenKitchen scissors

Ingredients:

1/4 cup of neutral oil – canola or unscented basic olive oil for brushing the splatter screenMo khô giòn (scallion oil), as needed, recipe below1 head of red leaf lettuce1 English cucumber, sliced lengthwise into 1.5″ inches6 sprigs of each Vietnamese herb: mint, perilla, cilantro (up to preference)

Directions:

Soak the noodles in warm water for 30 minutes. Stir it around with your fingers to loosen them up then drain out the water using a colander. Shake out all excess water then spread the noodles out on a counter or in a large bowl to dry out for 20 minutes.Add 2 tablespoons of tapioca flour to the noodles & mix it well with your hands to lớn coat, this will help bond the noodles together. You want to use enough tapioca flour khổng lồ coat the noodles, feel miễn phí to use more if necessary.Fill your pot or pan 1/3 full with water. The pot should be slightly smaller than your splatter screen in order for your splatter screen to lớn sit on đứng top of it.Get the water lớn a medium rolling boil.Brush the splatter screen with neutral oil and spread the noodles in a thin layer over the splatter screen. Cover noodles completely with a lid và allow it to lớn steam over the pot.The noodles should be cooked in 2 minutes and 15 seconds. You can tell it is cooked when the noodles turn white và are no longer translucent.Turn over the banh hoi onto a serving plate. The noodles should all stick together as one flat unit lượt thích they are woven. Use a spoon khổng lồ spread the scallion oil evenly all over the banh hoi. Use your scissors khổng lồ cut them into small individual pieces for wrapping.I cut mine into 3 by 3 (9 total pieces for each banh hoi).Continue repeating this process until you have no more noodles left.You can layer on the banh hoi on đứng đầu of each other, but be sure to lớn spread scallion oil in between. I would recommend splitting the banh hoi between two serving plates. The noodles are served at room-temperature.

Note: I hope the clip above helps demonstrate the process. My apologies for the poor quality of shooting – it’s hard to lớn cook & film at the same time!

MO hanh hao (SCALLION OIL)

Ingredients:

2 bunch scallions, chopped with ends và tips discarded1/2 cup of neutral oil – canola or unscented basic olive oilpinch of salt

Directions:

Heat the oil over medium-high heat until hot, about a minute. Thử nghiệm the oil by dropping in a chopped scallion khổng lồ see if the oil sizzles. Remove the pan away from the heat, immediately địa chỉ cửa hàng in a pinch of salt và all the chopped scallions, & then stir immediately with a wooden spoon. Keep in pan and set aside.

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Thit Heo quay (Crispy Roasted Pork Belly)

Ingredients:

1.5 lbs pork belly1 tablespoon + 1 teaspoon of kosher salt per lb1 tablespoon + 1 teaspoon of sugar per lb1/2 teaspoon of five spice powder, optional/use as much as desiredFresh đen pepper, as needed

Directions:

Mix the salt, sugar, và five spice powder và use your hands to rub the set on the meaty side of the pork, avoiding the skin. You will likely have some rub leftover, discard it.It is important to lớn not rub the skin because we need it dry of moisture in order for the skin khổng lồ properly crisp.Take a paper towel and wipe any excess moisture off of the skin. Place the pork skin side up in an uncovered container then chill in the fridge overnight.When ready khổng lồ cook, remove the pork from the fridge and wipe off any skin moisture with a paper towel. Leave the pork out and preheat the oven lớn 275 F.Place the pork belly in an aluminum lined roasting or baking pan skin side up, positioned in the middle rack.Roast for about 2 hours, checking the tenderness of the pork belly by piercing the meaty part of the pork. You want the meat to lớn be tender to pierce through without much resistance, but you vày not want it khổng lồ be soft to the point where it’s falling apart or too easy to lớn piece through.Turn your oven on lớn a broil to lớn crisp up the skin, keeping a very close eye so the skin doesn’t burn. Be prepared khổng lồ quickly rotate the pan lớn different areas of the skin for even crisping.Remove the pork from the oven and leave it to lớn rest for 15 minutes, then cut into bite sized pieces and serve on a platter.

Nuoc Mam Cham (Vietnamese Dipping Sauce)

Ingredients:

4 khổng lồ 5 peeled garlic cloves, pounded or minced40 grams sugar20 ml of lime juice100 ml water, warm enough lớn dissolve sugar100 ml water, room tempSambal (chili garlic sauce), optional

Directions:

Stir 100 ml of warm water with 40 grams of sugar to dissolve. Stir all the ingredients together and adjust to lớn taste. Add in chili garlic sauce, if using.

How to Serve và Eat Banh Hoi

Banh hoi is enjoyed family-style with multiple platters within reaching distance.Each person should have their own little bowl of nuoc mam cham for dipping their own wraps.

To eat, take a palm-sized lettuce leaf (rip the lettuce if it’s too large), layer on a piece of banh hoi, a piece of pork belly, a cucumber và a few leaves picked from the fresh herbs. Roll it up and wrap it up as tightly as you can in a bundle without the lettuce breaking. Dip it into the nuoc cham & take a bite, repeating the dipping process as needed. You’ll notice in the photo above that I got a bit too greedy for my first roll, so it didn’t roll up very nicely.

I’d love to see how your banh hoi turned out. Leave a bình luận below to nội dung your results, and please also tag
nerb on Instagram. Let me know if you have any questions!