Bánh mì bì heo, shredded pork skin with bread, is one of the most popular kinds of bread in Vietnam, loved by everyone from kids to the elderly. The filling is shredded pork and skin (bì heo) with roasted rice powder, and the bread is finished with vegetables, scallion oil and dipping sauce. It can make a breakfast. Ingredients For the shredded pork and skin 100 g dried pork skin (bì khô), sold at Vietnamese markets 100 g roasted rice, ground (thính gạo) 600 g pork meat, cleaned and sliced into medium pieces Rice liquor and vinegar Spices: fish sauce, salt, Maggi seasoning, pepper, sugar, garlic For the bread Scallion, cleaned and sliced small Bread Cucumber, coriander, scallion, carrot Sliced chili Dipping sauce How to make bánh mì bì heo 1. Prepare the pork skin The main part of the filling is the shredded pork and skin (bì heo). Wash the pork skin with the rice liquor and vinegar until its smell is gone. Soak the dried pork skin in water for about 10 minutes. Boil water, put the pork skin into the pot and let it soak for about 3 minutes. Wash it in cold water straight away, then let it dry. 2. Cook the pork Marinate the pork with minced garlic, fish sauce, salt, pepper and sugar for about 15–20 minutes. Heat oil in a pan, add minced garlic and fry until fragrant. Add the pork and fry for about 5 minutes. Add 1/3 bowl of water and simmer over low heat until the water is gone. Put the pork on a plate, let it cool, then slice it into long, thin pieces. 3. Mix with the roasted rice Mix the sliced pork from step 2 well with the roasted rice (thính). Your shredded pork and skin is ready. 4. Prepare the vegetables Clean the cucumber, coriander, scallion and carrot. Peel the carrot and slice it into long, thin pieces, then soak it in water with a little vinegar and salt added for 30 minutes before using. Slice the cucumber into long, thin pieces. Cut the coriander and scallion into short lengths. 5. Make the scallion oil Heat 1 tablespoon oil in a pan, add the sliced scallion and fry quickly for about 3 minutes. Add a little salt before turning off the heat. 6. Fill the bread Cut the bread open and spread a little of the scallion mixture from step 5 inside. Add the shredded pork and skin, sliced cucumber, coriander, sliced chili, pepper, the scallion mixture from step 5 and dipping sauce. The coriander is the most important herb for the flavour of Vietnamese bánh mì. Share:
