SP.0935 - Bánh Hỏi Heo Quay

Name: SP.0935 - Bánh Hỏi Heo Quay
Total time: 1200 s
Yield: Serves 2 servings
Ingredients: 12 oz roast pork belly (about 350 g); 1 tablespoon honey; 5 oz bánh hỏi rice vermicelli sheets (about 150 g); A few scallions; Fresh herbs: lettuce, mint, spearmint, Thai basil, fish mint; Sweet and sour fish sauce

Shan Wu @Shanwu950

Hochiminh City

The other day, my friends told me to buy a whole piece of roast pork belly, brush it with a layer of honey, and then bake it again in the oven—it turned out delicious. I tried it at home and it was really tasty!

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Ingredients

20 minutes

Serves 2 servings

12 ozroast pork belly (about 350 g)
1 tablespoonhoney
5 ozbánh hỏi rice vermicelli sheets (about 150 g)
A fewscallions
Fresh herbs: lettuce, mint, spearmint, Thai basil, fish mint
Sweet and sour fish sauce

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Steps

20 minutes

1

Brush a layer of honey over the roast pork belly, then bake in the oven for 2-3 minutes. Remove and let cool slightly, then slice into bite-sized pieces.
2

Finely chop the scallions. Heat oil in a pan and sauté the scallions until fragrant and golden, then remove and drain excess oil.
3

Wash the fresh herbs and let them dry completely. Serve together with the bánh hỏi rice vermicelli.
4

Arrange everything on a plate and drizzle with the sautéed scallions. Serve with sweet and sour fish sauce.