Switch Up Your Weekend with Banh Hoi and Crispy Pork Belly

Name: Switch Up Your Weekend with Banh Hoi and Crispy Pork Belly
Ingredients: 14 ounces crispy pork belly (about 400 grams); 1.1 pounds banh hoi rice vermicelli sheets (about 500 grams); Soy sauce, garlic, chili, green onions, garlic chives, cucumber, assorted fresh herbs and lettuce for serving

Hoàng Thị @cook_7212107

Sài Gòn

This isn’t really a complicated recipe—just a little tip for a delicious dish! If you love crispy pork belly, you’ve got to try this combo.

Hoàng Thị @cook_7212107

Sài Gòn

This isn’t really a complicated recipe—just a little tip for a delicious dish! If you love crispy pork belly, you’ve got to try this combo.

Saved

Ingredients

14 ouncescrispy pork belly (about 400 grams)
1.1 poundsbanh hoi rice vermicelli sheets (about 500 grams)
Soy sauce, garlic, chili, green onions, garlic chives, cucumber, assorted fresh herbs and lettuce for serving

Saved

Steps

1

Finely chop the green onions and garlic chives. Sauté each separately in oil (I make two separate bowls—one for each—since they have different flavors. Garlic chives are a bit sweeter, so I don’t mix them with the green onion oil).
2

Lay out the banh hoi sheets, brush with scallion oil, then roll them up neatly for easy serving and a nice presentation.
3

To make the dipping sauce: Crush a few cloves of garlic and one chili pepper in a mortar and pestle until fragrant. Add 1/2 cup soy sauce, 2 tablespoons sugar, and a little lime juice if you like a sweet and tangy flavor.
4

Arrange the banh hoi on a plate, slice the pork belly into bite-sized pieces, and generously brush with garlic chive oil. When you eat the banh hoi, you’ll first taste the sweetness of the chives, then the sharpness of the green onions! Serve with cucumber and fresh lettuce or herbs. Enjoy!