Bánh Hỏi Heo Quay (Vietnamese Grilled Pork with Rice Vermicelli Nest)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring crispy roasted pork belly served alongside delicate steamed rice vermicelli nests (bánh hỏi), fresh herbs, and a flavorful dipping sauce. The pork is marinated and roasted to achieve a perfectly crisp skin and tender meat, while the bánh hỏi provides a light, airy base.
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
- Pork belly1 kg
- Rice vermicelli noodles (bánh hỏi)500g
- Fish sauce4 tbsp
- Sugar2 tbsp
- Garlic4 cloves
- Shallots2
- Five-spice powder1 tsp
- Baking soda1 tsp
- Vegetable oil2 tbsp
- Fresh mint1 bunch
- Fresh Thai basil1 bunch
- Fresh perilla leaves1 bunch
- Cucumber1
- Lime1
- Chili1
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Prepare the pork: Score the skin of the pork belly. In a bowl, mix fish sauce, sugar, minced garlic, minced shallots, five-spice powder, and black pepper. Rub the marinade all over the pork, ensuring it gets into the scores. Let it marinate for at least 2 hours, or preferably overnight in the refrigerator.
- 2
Roast the pork: Preheat oven to 200°C (400°F). Place the pork belly on a rack over a baking sheet. Roast for 30 minutes. Increase the oven temperature to 230°C (450°F) and add baking soda to the skin. Roast for another 20-30 minutes, or until the skin is puffed up and crispy. If the skin isn't crackling enough, you can briefly use the broiler, watching carefully to prevent burning.
- 3
Prepare the bánh hỏi: Follow package instructions to steam the rice vermicelli nests until tender. Toss gently with a little vegetable oil to prevent sticking.
- 4
Make the dipping sauce (nuoc cham): In a small bowl, combine fish sauce, sugar, lime juice, water, minced garlic, and sliced chili. Adjust seasoning to taste.
- 5
Prepare the accompaniments: Wash and prepare fresh herbs. Slice cucumber thinly. Slice the roasted pork belly into bite-sized pieces.
- 6
Assemble and serve: Arrange the bánh hỏi nests on a serving platter. Top with slices of crispy roasted pork belly. Serve with fresh herbs, cucumber slices, and the nuoc cham dipping sauce on the side.
