Bánh Hỏi Heo Quay (Crispy Pork Belly with Woven Vermicelli)
Bánh Hỏi Heo Quay (Crispy Pork Belly with Woven Vermicelli)
Ingredients
For the Crispy Pork Belly
- 2 pounds pork belly, skin on
- 2 tablespoons coarse salt
For the Woven Rice Vermicelli (Bánh Hỏi)
- 8 ounces woven rice vermicelli, (Bánh Hỏi)
- as needed hot water
- 1/2 cup green onions, chopped, prepared with oil (Mỡ Hành)
- 1/4 cup fried shallots
For Serving
- 1 head green leaf lettuce, washed and separated
- 1 bunch mint leaves, fresh
- 1 cup pickled carrots and daikon, (Đồ Chua)
- 1 cup dipping sauce, (Nước Chấm, fish sauce-based with garlic and chili)
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking pan with foil and place a wire rack on top. Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
⏱️ 10 min•🌡️ 400
- 2
Place the pork belly, skin-side up, on the wire rack in the prepared baking pan. Generously sprinkle coarse salt over the entire surface of the pork belly skin, ensuring it gets into the scored crevices.
⏱️ 5 min
- 3
Roast the pork belly in the preheated oven for 60 minutes. Reduce the oven temperature to 350°F (175°C) and continue to roast for another 60 minutes, or until the skin is crispy and golden brown. If the skin isn't crispy enough, you can increase the heat to 425°F (220°C) for the last 15-20 minutes, watching carefully to prevent burning.
⏱️ 120 min•🌡️ 350
- 4
Once cooked, remove the pork belly from the oven and let it rest on a cutting board for at least 15 minutes before slicing. This allows the juices to redistribute.
⏱️ 15 min
- 5
While the pork belly rests, prepare the woven rice vermicelli. Place squares of dry woven rice vermicelli into a metal colander. Pour hot water over the vermicelli to rehydrate it. Let it sit for 1-2 minutes, then drain thoroughly.
⏱️ 5 min
- 6
Once rehydrated, carefully roll individual portions of the vermicelli into neat rolls on a serving plate. Drizzle the rolled vermicelli with the chopped green onions prepared with oil (Mỡ Hành) and sprinkle with fried shallots.
⏱️ 10 min
- 7
Using a large cleaver or sharp knife, slice the rested pork belly into bite-sized pieces, ensuring each piece has a portion of the crispy skin.
⏱️ 10 min
- 8
Arrange the sliced crispy pork belly, rolled and garnished woven rice vermicelli, fresh green leaf lettuce, fresh mint leaves, and pickled carrots and daikon on a large serving platter.
⏱️ 5 min
- 9
Serve immediately with a bowl of the dipping sauce (Nước Chấm). To eat, take a piece of lettuce, place a rolled vermicelli, a slice of crispy pork belly, and some pickled vegetables on it. Roll it up into a wrap and dip it into the accompanying sauce before consuming.
Kitchen Tools
Nutrition Facts (per serving)
Bánh Hỏi Heo Quay (Crispy Pork Belly with Woven Vermicelli)
For the Crispy Pork Belly
- 2 pounds pork belly, skin on
- 2 tablespoons coarse salt
For the Woven Rice Vermicelli (Bánh Hỏi)
- 8 ounces woven rice vermicelli, (Bánh Hỏi)
- as needed hot water
- 1/2 cup green onions, chopped, prepared with oil (Mỡ Hành)
- 1/4 cup fried shallots
For Serving
- 1 head green leaf lettuce, washed and separated
- 1 bunch mint leaves, fresh
- 1 cup pickled carrots and daikon, (Đồ Chua)
- 1 cup dipping sauce, (Nước Chấm, fish sauce-based with garlic and chili)
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking pan with foil and place a wire rack on top. Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
⏱️ 10 min•🌡️ 400 - 2
Place the pork belly, skin-side up, on the wire rack in the prepared baking pan. Generously sprinkle coarse salt over the entire surface of the pork belly skin, ensuring it gets into the scored crevices.
⏱️ 5 min - 3
Roast the pork belly in the preheated oven for 60 minutes. Reduce the oven temperature to 350°F (175°C) and continue to roast for another 60 minutes, or until the skin is crispy and golden brown. If the skin isn't crispy enough, you can increase the heat to 425°F (220°C) for the last 15-20 minutes, watching carefully to prevent burning.
⏱️ 120 min•🌡️ 350 - 4
Once cooked, remove the pork belly from the oven and let it rest on a cutting board for at least 15 minutes before slicing. This allows the juices to redistribute.
⏱️ 15 min - 5
While the pork belly rests, prepare the woven rice vermicelli. Place squares of dry woven rice vermicelli into a metal colander. Pour hot water over the vermicelli to rehydrate it. Let it sit for 1-2 minutes, then drain thoroughly.
⏱️ 5 min - 6
Once rehydrated, carefully roll individual portions of the vermicelli into neat rolls on a serving plate. Drizzle the rolled vermicelli with the chopped green onions prepared with oil (Mỡ Hành) and sprinkle with fried shallots.
⏱️ 10 min - 7
Using a large cleaver or sharp knife, slice the rested pork belly into bite-sized pieces, ensuring each piece has a portion of the crispy skin.
⏱️ 10 min - 8
Arrange the sliced crispy pork belly, rolled and garnished woven rice vermicelli, fresh green leaf lettuce, fresh mint leaves, and pickled carrots and daikon on a large serving platter.
⏱️ 5 min - 9
Serve immediately with a bowl of the dipping sauce (Nước Chấm). To eat, take a piece of lettuce, place a rolled vermicelli, a slice of crispy pork belly, and some pickled vegetables on it. Roll it up into a wrap and dip it into the accompanying sauce before consuming.