Bánh Hỏi Heo Quay

Bánh hỏi heo quay is a Vietnamese dish made with woven rice vermicelli, roast pork belly, herbs, and dipping sauce.

Lastest Updated January 6, 2024
Verified by A-Z Cuisines Team
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Home » Dishes A-Z » Bánh Hỏi Heo Quay

Fact: Bánh hỏi heo quay is the most popular variant of bánh hỏi.

Basic Information

Bánh Hỏi Heo Quay: Basic Information

Pronunciation

/bahn hoy he-oh quai/

Alternative Name(s)

No

Dish Type

Dry noodle dishes, rice dishes

Course

Main Course

Mealtime

Breakfast, Lunch, Dinner

Popular Variations

No
Origin and Region

Bánh Hỏi Heo Quay: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Central Vietnam, Southern Vietnam

Associated Region

Unspecified
Vietnam Map
Ingredients and Preparation

Bánh Hỏi Heo Quay: Ingredients and Preparation

Main Ingredients

Rice, water, vegetable oil, scallions or garlic chives, and pork belly.

Main Cooking Method

Steaming and roasting

Preparation Process

Making and steaming bánh hỏiMarinating and roasting pork bellyAssembling the two components to make bánh hỏi heo quay
A Deep Dive

Bánh Hỏi Heo Quay: A Deep Dive

Cultural Significance

Versatile dish for special celebrations and family gatherings in Central and Southern Vietnam

Taste

Savory

Texture

Soft rice vermicelli, crispy and succulent roast pork

Aroma

Rich

Color

White rice vermicelli, reddish-orange roast pork, green herb garnish

Serving Style

  • Plated together or separately, with herbs and dipping sauce on the side
  • Eaten with chopsticks

Serving Temperature

At room temperature

Accompaniment

  1. Fresh herbs and vegetables: cucumbers, lettuce, Thai basil, coriander, fish mint, Vietnamese balm, etc.
  2. Pickled vegetables
  3. Nước chấm

Occasions

Weddings, festivals

Seasons

Year-round

Special Diets

Gluten-free

Calories

Unspecified

Popularity

Central Vietnam and Southern Vietnam

Popular Similar Dishes

  1. Bánh Hỏi Thịt Nướng
  2. Bánh Hỏi Lòng Heo
  3. Bún Chả
  4. Bún Thịt Nướng

Popular Dining Area

Restaurants and households in Vietnam

Bánh hỏi heo quay is a traditional Vietnamese dish consisting of bánh hỏi (woven rice vermicelli) and heo quay (roast pork belly). It is usually served with fresh herbs and sweet and sour nước chấm (Vietnamese dipping sauce).

Banh Hoi Heo Quay Overview

In addition, mỡ hành (chopped scallions or garlic chives sautéd in vegetable oil) is a must-have topping for bánh hỏi. Roast pork belly is usually cut into thick slices or small cubes.

Bánh hỏi heo quay is a well-known dish for all occasions in Central and Southern Vietnam, whether mundane or special.

Making bánh hỏi and roast pork belly from scratch is time-consuming, so locals usually prepare bánh hỏi heo quay by buying premade bánh hỏi and roast pork belly, then serving them alongside suitable accompaniments.

Stay tuned for more interesting information about bánh hỏi heo quay. I will introduce you to the advantages and disadvantages of eating this versatile dish before addressing popular queries about it. Are you looking for similar dishes? I’ve got that covered, too!

Key Points

  • Bánh hỏi heo quay is a Vietnamese dish popular in Central and Southern Vietnam.
  • The main ingredients of bánh hỏi heo quay are roast pork belly and woven rice vermicelli topped with a mixture of oil and chopped scallions or garlic chives.
  • Bánh hỏi heo quay is usually served with herbs and a sweet and sour dipping sauce.
  • Bánh hỏi heo quay is excellent for both daily meals and special occasions.

Bánh Hỏi Heo Quay Images

Pros and Cons of Eating Bánh Hỏi Heo Quay

Bánh hỏi heo quay has the following upsides and downsides:

Pros

  • Satisfying flavor: The combination of savory roast pork, fragrant herbs, and tasty dipping sauce provides a perfect symphony of flavors.
  • Cultural experience: Bánh hỏi heo quay is one of the most popular dishes for traditional ceremonies in Central and Southern Vietnam.
  • Nutritional variety: There are many types of essential nutrients in bánh hỏi heo quay and its accompaniments, such as carbs, protein, fiber, fat, antioxidants, vitamins, etc.
  • Social aspect: Bánh hỏi heo quay is often served family-style, creating a communal dining experience central to Vietnamese food culture.

Cons

  • Caloric content: Roast pork belly contains a significant amount of calories and saturated fat.
  • Unsuitability for plant-based diets: With roast pork belly as the main ingredient, bánh hỏi heo quay isn’t suitable for vegans and vegetarians.
  • Availability: It might be difficult to find authentic bánh hỏi and Vietnamese roast pork belly to make bánh hỏi heo quay.

The pros and cons of bánh hỏi heo quay aren’t the only I have to tell you about this dish. Check out the FAQs section for more helpful facts.

Bánh Hỏi Heo Quay FAQs

Yes, bánh hỏi heo quay is a naturally gluten-free dish that people with celiac disease can safely consume.

No, bánh hỏi heo quay isn’t inherently spicy. However, you can spice up the dipping sauce by adding a generous amount of chili peppers.

Yes, you can easily make bánh hỏi heo quay at home if you can find bánh hỏi, roast pork belly, and fragrant herbs. But preparing your own bánh hỏi and roast pork belly can take some time and practice.

Similar Dishes of Bánh Hỏi Heo Quay

Banh Hoi Thit Nuong

Bánh hỏi thịt nướng is a dish in Vietnam that brings together woven rice vermicelli, grilled pork, scallion oil, and Vietnamese dipping sauce.

Banh Hoi Long Heo

Bánh hỏi lòng heo is a Vietnamese dish popular in the central region, made with woven rice vermicelli, boiled pork belly, and pork offal.

Bun Cha

Bún chả is a traditional Vietnamese dish of Hanoi with grilled pork soaked in a diluted fish sauce to serve with rice noodles and greens.

Bun Thit Nuong

Bún thịt nướng is a Vietnamese dish from the southern region, consisting of rice vermicelli, grilled pork, fresh herbs, and nước chấm.

Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

  • Hospitality (Commercial Cookery) at TasTAFE
  • Culinary Arts at Kendall College (Australia Branch in Sydney)
  • Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.

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