Bánh Hỏi with Grilled Pork Belly
Bánh Hỏi with Grilled Pork Belly
Ingredients
For the Bánh Hỏi
- 12 ounces woven vermicelli noodles, Three Ladies Brand Bánh Hỏi Tươi Fine Rice Vermicelli
- 1 pound pork belly, pre-cooked, sliced
- 1 head lettuce, washed and separated into leaves
- 1 bunch fresh herbs, such as mint, cilantro, or perilla
- 1/2 cup dipping sauce, nuoc cham or other Vietnamese dipping sauce
For the Scallion Oil Garnish
- 1 bunch green onions, chopped
- 1/4 cup neutral oil, such as canola or vegetable oil
- 1 pinch salt
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 3 min
- 3
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.
⏱️ 2 min
- 4
Spoon some or all of the prepared scallion oil garnish evenly over the rehydrated vermicelli sheets on the plates or platter.
⏱️ 1 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Bánh Hỏi with Grilled Pork Belly
For the Bánh Hỏi
- 12 ounces woven vermicelli noodles, Three Ladies Brand Bánh Hỏi Tươi Fine Rice Vermicelli
- 1 pound pork belly, pre-cooked, sliced
- 1 head lettuce, washed and separated into leaves
- 1 bunch fresh herbs, such as mint, cilantro, or perilla
- 1/2 cup dipping sauce, nuoc cham or other Vietnamese dipping sauce
For the Scallion Oil Garnish
- 1 bunch green onions, chopped
- 1/4 cup neutral oil, such as canola or vegetable oil
- 1 pinch salt
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 3 min - 3
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.
⏱️ 2 min - 4
Spoon some or all of the prepared scallion oil garnish evenly over the rehydrated vermicelli sheets on the plates or platter.
⏱️ 1 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 4 min