Banh hoi heo quay is a familiar dish to people in the South. This dish is made from rice flour and has an elaborate and meticulous preparation process. Banh hoi is often eaten with scallion oil, roasted meat, grilled meat... This is an indispensable dish in holidays, death anniversaries, weddings, and ceremonies at temples and pagodas of the people and is a culinary culture of the locality.

Ingredient:

- Pork belly without ribs

- Rice vermicelli

- Shallots, garlic, chili, green onions, raw vegetables, cucumber, radish, carrots, peanuts, bean sprouts, lemon.

- Spices: Sugar, cooking oil, fish sauce, salt

Making:

- Wash the pork belly with salt and vinegar, drain. And use a scraper to scrape the pork skin. Use aluminum foil to line the meat and cover the skin with a layer of coarse salt. Put it in the steam fryer, set the temperature to 200 degrees for 30 minutes, then remove all the salt and set the temperature to 200 degrees for 20 minutes to get a crispy, golden-brown roast pork skin.

- Wash and drain green onions, raw vegetables, cucumbers, and bean sprouts. Finely chop green onions, thinly slice shallots, fry until golden brown, pour boiling oil into the green onion bowl to make a bowl of scallion oil. Cut cucumbers into bite-sized pieces and arrange on a tray. Put raw vegetables and bean sprouts on a plate.

- Peel and wash radish and carrot, shred, add vinegar, sugar, salt and soak for 15 minutes and squeeze out the water. Eat with pickles to reduce the feeling of fullness.

- I put the rice vermicelli in the steamer for 5 minutes to heat it up. Then I spread each cake with scallion oil, roll it up and arrange it on a tray.

- The delicious dish is the dipping fish sauce, sweet and sour fish sauce also has full of minced garlic, chili, sugar, lemon, add pickles, carrots and radishes, it's so delicious.

Arrange rice vermicelli and roast pork on the tray, sprinkle with peanuts, fried onions and serve with sweet and sour fish sauce and raw vegetables.