Blanch the pork and fatback to clean. Rinse well. Boil the pork belly for 25 minutes with seasonings and minced shallots.

Let the pork fatback drain completely, then pat dry with paper towels (to prevent oil splatter when frying). Cut into small cubes. Fry over medium heat; when almost done, increase to high heat to render out all the fat. Pour the fat through a mesh strainer and keep the crispy pork cracklings.

For scallion oil: Combine 3-4 tablespoons hot pork fat with finely chopped green onions.

I bought ready-made fish cake and blood sausage from the supermarket (Kingfood, Kitkool brand). You can use any toppings you like: fermented pork roll, fried spring rolls, grilled pork, roast pork, boiled offal, etc.

Arrange the banh hoi in layers, brushing scallion oil between every 1-2 layers. For the final layer, add both scallion oil and crispy pork cracklings.

If you don't like peanut dipping sauce, make a sweet and sour fish sauce or fermented anchovy sauce. All pair well with banh hoi.