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Name: Authentic Banh Hoi with Grilled Pork and Nuoc Cham
Prep time: 45 min
Cook time: 20 min
Yield: 4
Cuisine: Vietnam
Ingredients: *For the Banh Hoi (Rice Vermicelli Bundles):**; 250g dried fine rice vermicelli (bun); 2 tablespoons vegetable oil; 1/2 teaspoon salt; *For the Grilled Pork (Thit Nuong):**; 500g pork shoulder or pork belly, thinly sliced; 2 tablespoons fish sauce; 1 tablespoon soy sauce; 1 tablespoon honey or brown sugar; 2 cloves garlic, minced; 1 shallot, minced; 1 tablespoon cooking oil; 1/2 teaspoon black pepper; *For the Nuoc Cham Dipping Sauce:**; 1/3 cup fish sauce; 1/3 cup lime juice (freshly squeezed); 1/3 cup sugar; 1/2 cup warm water; 2 cloves garlic, minced; 1-2 bird's eye chilies, thinly sliced; *For Serving:**; 1 large bunch fresh cilantro (coriander); 1 large bunch Thai basil; 1 large bunch mint; 1 head lettuce (Romaine or green leaf), torn; 1 cup bean sprouts; Cucumber slices (optional); Pickled carrots and daikon (optional)

Banh Hoi

🇻🇳 Vietnam

Southern

Vietnamese fine rice vermicelli woven into intricate bundles, often served with grilled pork and herbs.

noodles

pork

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