Photograph of the finished Fine Rice Vermicelli with Pork Offal

Vietnam · Bánh hỏi lòng heo

Fine Rice Vermicelli with Pork Offal

45 min Hands-on time
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 480 g
  • Photograph of Pork intestines Pork intestines 600 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Oil Oil 60 ml
  • Photograph of Ginger Ginger 40 g
  • Photograph of Cucumber Cucumber 2
  • Photograph of Herbs Herbs 4 bunches
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Chilli Chilli 4
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Squeeze the pig's intestines with salt and lemon to remove the slime, then rinse thoroughly.
  2. 2 Boil the pork intestines in boiling water with crushed ginger for 12 minutes, then immediately remove and soak them in ice water to make them crispy.
  3. 3 Cut the pork intestines into bite-sized pieces and drain.
  4. 4 Finely chopped scallions are sautéed in hot oil to make scallion oil, then drizzled evenly over the rice vermicelli.
  5. 5 Serve the rice vermicelli with offal, cucumber, herbs, and a bowl of chili fish sauce.
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