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.
The pork belly is lightly seasoned with salt and five-spice powder, and then roasted until the skin becomes blistered and crispy while the meat remains tender and juicy. It is then served with a bed of bánh hỏi, which is a type of fine rice vermicelli noodles woven into delicate, lace-like sheets. Bánh hỏi is very light, making it a great accompaniment to grilled or roasted meat like crispy pork belly or grilled beef in wild betel leaves (bò cuốn lá lốt).
You may be able to find bánh hỏi at Asian grocery stores or online — the Bamboo Tree brand is available on Amazon. The brand is also what we use in Vietnam. In case you can’t find it, regular vermicelli noodles (bún) make a decent substitute though the texture will be slightly different. Loose noodles tend to be thicker and stand out more while bánh hỏi is finer, more porous and absorbs the nước chấm dressing better.
Before serving, the bánh hỏi noodles are brushed with scallion oil (mỡ hành) and sprinkled with roasted peanuts, adding extra fragrance and crunchiness. On the side, you will find a generous assortment of fresh herbs and lettuce, and a bowl of nước chấm – the signature Vietnamese dipping fish sauce that brings the entire dish together with its sweet, tangy, and savory notes. Some places also serve a small portion of pickled vegetables, which provide acidity to cut through the meatiness.
Scallion oil is a popular topping in many Vietnamese recipes, such as grilled eggplants, grilled corn and grilled oysters. It is made by briefly heating chopped green scallions in hot oil to release their aroma. As for fresh herbs, feel free to go with what you can find locally, such as cilantro, Thai basil, mint and perilla leaves.
I hope you will give heo quay bánh hỏi a try as it showcases how Vietnamese cuisine can turn simple ingredients into a delightful meal. The dish feels both comforting and celebratory so you can make it for family dinners as well as special occasions.
⭐️ I’d love to hear what you think about the dish, so please feel free to leave a comment and a rating if you have tried it. New recipes are added every week so let’s connect on Facebook, Youtube, Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.
Vietnamese Crispy Pork Belly with Fine Rice Vermicelli
Ingredients
For the Pork Belly
- 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
For the Dressing
- 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
Other Accompaniments
- fine rice vermicelli sheets (See Notes for more details)
- 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
Instructions
Roast the Pork Belly
- Pat dry the pork belly and use a sharp knife to score the skin lightly in a crosshatch pattern or prick it all over with a fork or something with a sharp tip.
- Mix together the salt, pepper and five-spice powder, and rub the meat side with this mixture. Leave the skin dry and unseasoned.
- Let the pork rest uncovered, skin side up in a cool place on the counter for about an hour or in the refrigerator overnight to dry the skin.
- Preheat the oven to 390℉ (200℃).
- Lightly brush the pork skin with a little of rice vinegar. Wrap the meat side tightly with foil, leaving only the skin exposed. Spread a layer of coarse salt (about ⅓–½ cup) evenly over the skin.
- Place the wrapped pork on a wired rack over a baking sheet and then roast in the oven for 1 hour.
- After roasting for an hour, take the pork belly out of the oven and carefully remove the salt crust.
- Increase the heat to 410℉ (210℃) and return the pork (still wrapped in the foil) to the oven. Roast for another 30 minutes or until the skin is golden and blistered and the meat is tender.
Prepare the Accompaniments while Roasting the Pork
- Combine all ingredients for the dressing and adjust sweetness or acidity to taste.
- Prepare the fine rice vermicelli sheets according to package instructions.
- In a small saucepan, heat the oil over medium heat. Once the oil is hot, add the chopped scallions and stir briefly. Remove from the heat and transfer to a bowl.
Assemble and Serve
- Remove the pork from the oven and let it rest for about 10 minutes before handling. Then chop into bite-sized pieces.
- On a large platter, layer the bánh hỏi sheets and drizzle scallion oil and sprinkle roasted peanuts. Top with pieces of pork belly.
- Serve with lettuce, fresh herbs and dressing on the side.
Notes
Nutrition
