Vietnamese Crispy Pork Belly with Rice Vermicelli (Heo Quay Bánh Hỏi)
Heo Quay Bánh Hỏi (Vietnamese Crispy Pork Belly with Fine Rice Vermicelli Sheets) is a Southern Vietnamese specialty. Slow roasted tender pork belly with blistered crackling skin is served with soft rice vermicelli, lettuce, fresh herbs and nước chấm dressing. The components of the dish offer a satisfying mix of textures, making the dish both indulgent and refreshing.
Crispy pork belly is adored in many cuisines, both Asian and Western, so there’s no need for me to sing the praises here as we all know how irresistible it is. And if you already have a favorite way to make crispy roast pork, feel free to use it for this dish. What I really want to highlight in this recipe is the way of serving it in Southern Vietnam. Instead of enjoying the crispy pork on its own, we pair it with an abundance of accompaniments to balance the richness of the meat.
- 24 oz pork belly slab with skin
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon five-spice powder
- ¼ teaspoon rice vinegar
- coarse salt
- ¼ cup plus 2 tablespoons water
- 1½ tablespoons fish sauce
- 2 teaspoons sugar (to taste)
- 2 teaspoons lime juice (to taste)
- 1 teaspoon minced garlic
- fine rice vermicelli sheets
- ¼ cup cooking oil
- 1 cup thinly sliced green scallions
- roasted peanuts, lightly crushed
- chopped soft green lettuce
- a mix of fresh herbs such as cilantro, mint, Thai basil