Photograph of the finished Fine Rice Vermicelli with Roast Pork

Vietnam · Bánh hỏi heo quay

Fine Rice Vermicelli with Roast Pork

1 hr 30 min Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Banh hoi fine rice vermicelli Banh hoi fine rice vermicelli 1.1 lb
  • Photograph of Pork belly Pork belly 1.3 lb
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Oil Oil ¼ cup
  • Photograph of Cucumber Cucumber 2
  • Photograph of Herbs Herbs 4 bunches
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Marinate the pork belly with salt and five-spice powder, then refrigerate for 2 hours until the skin is dry.
  2. 2 Brush the pork skin with vinegar, then cook over high heat until it becomes crispy and evenly golden brown.
  3. 3 Let the meat rest for 10 minutes, then slice it into bite-sized pieces, keeping the crispy skin intact.
  4. 4 Sauté scallions in hot oil to make scallion oil, then drizzle it over rice vermicelli.
  5. 5 Serve the rice vermicelli with roasted pork, cucumber, herbs, and a bowl of fish sauce with garlic and chili.

With an appliance

  • Oven 1 hr 44 min

    Step 2: Place the three pork skins face up on the top rack of the 240-degree oven for 22 minutes, then rotate the tray after 11 minutes; the skin will crackle evenly, requiring less monitoring of the heat, but without the direct roasting smell.

Start cooking