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Prepare the woven vermicelli noodles according to package instructions. Typically, this involves submerging the noodles in hot water for 1 minute and 15 seconds. Strain thoroughly and arrange the rehydrated noodles on two plates or a large platter. Cover to keep warm and prevent drying until serving time.

While the noodles are rehydrating, prepare the scallion oil. Finely chop the green onions. Heat the neutral oil in a small pot or heat-proof bowl on the stove over medium-high heat until shimmering and hot, but not smoking.

Carefully pour the hot oil over the chopped green onions in a heat-proof bowl. The oil should sizzle upon contact. Add a pinch of salt and stir to combine. This creates the scallion oil garnish.

Spoon some or all of the prepared scallion oil garnish evenly over the rehydrated vermicelli sheets on the plates or platter.

Arrange the sliced pre-cooked pork belly, washed lettuce leaves, fresh herbs, and the dipping sauce alongside the garnished noodles on a serving platter or individual plates.

To eat, take a piece of lettuce, place some vermicelli noodles on it, then add a slice of pork belly and any desired fresh herbs. Roll or fold the lettuce to form a wrap. Dunk the assembled wrap into the accompanying dipping sauce and enjoy.


Prepare the woven vermicelli noodles according to package instructions. Typically, this involves submerging the noodles in hot water for 1 minute and 15 seconds. Strain thoroughly and arrange the rehydrated noodles on two plates or a large platter. Cover to keep warm and prevent drying until serving time.

While the noodles are rehydrating, prepare the scallion oil. Finely chop the green onions. Heat the neutral oil in a small pot or heat-proof bowl on the stove over medium-high heat until shimmering and hot, but not smoking.

Carefully pour the hot oil over the chopped green onions in a heat-proof bowl. The oil should sizzle upon contact. Add a pinch of salt and stir to combine. This creates the scallion oil garnish.

Spoon some or all of the prepared scallion oil garnish evenly over the rehydrated vermicelli sheets on the plates or platter.

Arrange the sliced pre-cooked pork belly, washed lettuce leaves, fresh herbs, and the dipping sauce alongside the garnished noodles on a serving platter or individual plates.

To eat, take a piece of lettuce, place some vermicelli noodles on it, then add a slice of pork belly and any desired fresh herbs. Roll or fold the lettuce to form a wrap. Dunk the assembled wrap into the accompanying dipping sauce and enjoy.
