Bánh Hỏi Kim Tiền

Name: Bánh Hỏi Kim Tiền
Ingredients: 200 g rice flour (about 1 2/3 cups); 1 pinch salt; 40 g sugar (about 3 tablespoons); 350 g pandan leaf water (about 1 1/2 cups); 800 g pork belly (about 1 3/4 lbs); Pork shoulder; Fried garlic, scallions; Roasted peanuts, crushed; Fresh herbs for serving; Garlic chili fish sauce; Salt, sugar, MSG

Huyen le Tran @cook_16064030

When people talk about Phong Điền, Cần Thơ, besides the year-round fruit, there are also dishes that immediately remind you of the region. Bánh hỏi kim tiền is one of those, especially the woven-style bánh hỏi from Phong Điền. I didn’t have the traditional mold, so I used a noodle mold to make bánh hỏi to enjoy with kim tiền pork.

Huyen le Tran @cook_16064030

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Ingredients

200 grice flour (about 1 2/3 cups)
1 pinchsalt
40 gsugar (about 3 tablespoons)
350 gpandan leaf water (about 1 1/2 cups)
800 gpork belly (about 1 3/4 lbs)
Pork shoulder
Fried garlic, scallions
Roasted peanuts, crushed
Fresh herbs for serving
Garlic chili fish sauce
Salt, sugar, MSG

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Steps

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Make the bánh hỏi: https://cookpad.wasmer.app/vn/r/15552377
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Slice about 200 g (7 oz) of pork belly thinly. Marinate with 1 tablespoon sugar. If you have time, let it marinate for better flavor. For the pork shoulder, slice the lean part thinly for rolling. Marinate with 1 tablespoon fried garlic, 2 stalks of chopped scallions, 1/3 teaspoon salt, 1 tablespoon yogurt, a pinch of MSG, 1 tablespoon sugar, and 1 tablespoon crushed roasted peanuts. If you like, add 1/2 tablespoon Lee Kum Kee sauce. Let it sit for 30 minutes. Place a piece of pork fat inside the lean pork, roll it up, secure with a toothpick, and grill.
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Once the meat is cooked, arrange it on a plate with bánh hỏi around the meat and fresh herbs in between. Serve with sweet and sour garlic chili fish sauce.
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