Quick Bánh Hỏi Heo Quay with Pre-Marinated Pork
75% chuẩn vị · Vietnamese
A simplified version of the classic, this recipe uses pre-marinated pork belly (available at some Asian markets) and focuses on quicker preparation for the bánh hỏi and pork. It still delivers the essential flavors of crispy pork and delicate vermicelli.
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
- Pre-marinated pork belly800g
- Bánh hỏi (pre-steamed or quick-cook)400g
- Fish sauce2 tbsp
- Sugar1 tbsp
- Garlic powder1 tsp
- Vegetable oil1 tbsp
- Fresh mint1/2 bunch
- Fresh cilantro1/2 bunch
- Lime1/2
- Chili flakes1/4 tsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Roast the pork: Preheat oven to 200°C (400°F). Place the pre-marinated pork belly on a rack over a baking sheet. Roast for 40-50 minutes, or until the skin is crispy and the meat is cooked through. If needed, broil for the last few minutes to crisp the skin.
- 2
Prepare the bánh hỏi: If using quick-cook bánh hỏi, follow package instructions. If using pre-steamed, gently reheat. Toss with a little vegetable oil.
- 3
Make the dipping sauce: In a small bowl, whisk together fish sauce, sugar, lime juice, a splash of water, garlic powder, and chili flakes. Adjust seasoning.
- 4
Prepare accompaniments: Wash and chop fresh mint and cilantro. Slice the roasted pork belly.
- 5
Serve: Arrange bánh hỏi on plates, top with sliced pork, and serve with herbs and dipping sauce.
