Bánh Hỏi Heo Quay with Lemongrass and Chili Marinade
80% chuẩn vị · Vietnamese
A flavorful twist on the traditional Bánh Hỏi Heo Quay, this version features a vibrant marinade for the pork belly infused with aromatic lemongrass and spicy chili, offering a brighter, more pungent flavor profile alongside the 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
- Pork belly1 kg
- Rice vermicelli noodles (bánh hỏi)500g
- Lemongrass3 stalks
- Garlic5 cloves
- Shallots2
- Fresh red chili2
- Fish sauce4 tbsp
- Sugar2 tbsp
- Soy sauce1 tbsp
- Baking soda1 tsp
- Vegetable oil2 tbsp
- Fresh cilantro1 bunch
- Lime1
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Prepare the marinade: Finely mince lemongrass (white part only), garlic, shallots, and red chili. In a bowl, combine minced aromatics with fish sauce, sugar, soy sauce, and black pepper. Mix well.
- 2
Marinate the pork: Score the skin of the pork belly. Rub the lemongrass-chili marinade all over the pork. Marinate for at least 2 hours, or preferably overnight.
- 3
Roast the pork: Preheat oven to 200°C (400°F). Place pork on a rack over a baking sheet. Roast for 30 minutes. Increase heat to 230°C (450°F), sprinkle baking soda over the skin, and roast for another 20-30 minutes until crispy. Broil briefly if needed.
- 4
Prepare bánh hỏi: Steam rice vermicelli nests according to package directions until tender. Toss gently with vegetable oil.
- 5
Make dipping sauce: Whisk together fish sauce, sugar, lime juice, water, minced garlic, and a pinch of chili flakes. Adjust to taste.
- 6
Assemble and serve: Arrange bánh hỏi nests on a platter. Top with slices of the lemongrass-chili roasted pork belly. Garnish with fresh cilantro and serve with the dipping sauce.
