Bánh Hỏi Lòng Heo (Vietnamese Rice Vermicelli with Pork Offal)
Món truyền thống · Vietnamese
A classic and beloved Vietnamese dish featuring delicate steamed rice vermicelli noodles (bánh hỏi) served with a rich, flavorful broth and tender, well-prepared pork offal. This is the quintessential version, showcasing the intricate preparation of both the noodles and the offal.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Rice vermicelli noodles (bánh hỏi)500g
- Pork heart200g
- Pork liver200g
- Pork intestines200g
- Pork stomach200g
- Pork bones500g
- Ginger1 piece
- Shallots2 bulbs
- Garlic4 cloves
- Lemongrass2 stalks
- Fish sauce3 tbsp
- Saltto taste
- Black pepperto taste
- Water2 liters
- Scallions1 bunch
- Cilantro1 bunch
- Mint1 bunch
- Lime1
- Chili1
Các bước
- 1
Prepare the offal: Thoroughly clean pork intestines, liver, heart, and stomach. Marinate liver and heart with salt, pepper, and a bit of ginger. Boil intestines and stomach until tender, then slice thinly. Boil liver and heart until just cooked, then slice.
- 2
Prepare the broth: Simmer pork bones with ginger and shallots for at least 2 hours to create a rich stock. Strain the broth.
- 3
Infuse the broth: Bruise lemongrass stalks and add to the broth along with fish sauce, salt, and pepper. Simmer for another 30 minutes.
- 4
Prepare the bánh hỏi: Steam the pre-made bánh hỏi noodles according to package instructions, or prepare from scratch if skilled. Toss lightly with oil to prevent sticking.
- 5
Assemble the dish: Arrange a portion of bánh hỏi on a plate or in a shallow bowl. Top with slices of the prepared pork offal. Ladle hot broth over the offal and noodles.
- 6
Garnish: Sprinkle with chopped scallions, cilantro, and mint. Serve immediately with lime wedges and sliced chili on the side.
