Bánh Hỏi

Ingredients(for 1 plate (about 120g cooked noodles, 30g pork, herbs, and sauce))

• 120g Dried bánh hỏi rice vermicelli (bánh hỏi noodles)
• 60g Lean pork loin (thịt heo nạc)
• 1 clove Garlic (minced)
• 2 tbsp Fresh chives (hẹ, finely chopped)
• 1 tbsp Fish sauce (nước mắm)
• 1 tsp Sugar (for dipping sauce)
• 2 tsp Rice vinegar (or lime juice)
• 4 leaves Fresh lettuce (xà lách)
• 1/4 cup Fresh mint and coriander (rau thơm)
• 1 tsp Neutral oil (for chive oil)
• 1 Red chili (finely sliced, optional for sauce) - optional

Instructions

1. 1

   Soak dried bánh hỏi rice vermicelli in warm water for 5 minutes to soften. Bring a pot of water to boil, then cook the noodles for 2-3 minutes until tender. Drain and rinse with cold water.

   8 minutes

   Avoid overcooking; noodles should remain slightly firm for best texture.

2. 2

   Arrange cooked noodles on a plate in thin, flat bundles. Use chopsticks or a fork to help shape them neatly.

   2 minutes

   Wet your utensils slightly to prevent noodles from sticking.

3. 3

   In a pan, heat 1/2 tsp oil over medium heat. Add minced garlic and sauté until fragrant, then add sliced pork loin. Cook for 3-4 minutes until just done. Season lightly with a pinch of salt.

   5 minutes

   Use lean cuts and avoid overcooking to keep pork juicy.

4. 4

   Prepare chive oil by heating the remaining 1/2 tsp oil in a small pan, then quickly stir in finely chopped chives. Remove from heat immediately.

   2 minutes

   Do not overheat chives; this preserves their bright color and delicate flavor.