Bánh Hỏi Lòng 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.

Lastest Updated January 6, 2024
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Fact: Bánh hỏi lòng heo is a specialty of Binh Dinh and Phu Yen provinces, especially for breakfast.

Basic Information

Bánh Hỏi Lòng Heo: Basic Information


/bahn hoy long huh/

Alternative Name(s)

Bánh hỏi cháo lòng

Dish Type

Dry noodle dishes, rice dishes


Main Course


Breakfast, Lunch, Dinner

Popular Variations

Origin and Region

Bánh Hỏi Lòng Heo: Origin and Region



Continent’s Region

Southeast Asia

Country’s Region

Central Vietnam

Associated Region

Binh Dinh and Phu Yen
Vietnam Map
Ingredients and Preparation

Bánh Hỏi Lòng Heo: Ingredients and Preparation

Main Ingredients

Rice, water, coconut oil, garlic chives, pork belly, and pork offal

Main Cooking Method

Steaming and boiling

Preparation Process

  1. Preparing bánh hỏi
  2. Boiling pork belly
  3. Cooking pork offal in rice and water to make pork congee
  4. Assembling bánh hỏi lòng heo
A Deep Dive

Bánh Hỏi Lòng Heo: A Deep Dive

Cultural Significance

Popular dish for any meal in Binh Dinh and Phu Yen provinces, especially breakfast




Soft rice vermicelli, chewy pork belly and offal




White rice vermicelli, off-white pork belly, gray-brown pork offal, green herb garnish

Serving Style

In a bowl and eaten with chopsticks

Serving Temperature

At room temperature


  1. Fresh herbs and vegetables: cucumbers, lettuce, Thai basil, coriander, Vietnamese balm, etc.
  2. Pork congee
  3. Nước chấm or mắm nêm


On any occasions



Special Diets





Central Vietnam

Popular Similar Dishes

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

Popular Dining Area

Restaurants and local households

Bánh hỏi lòng heo is a traditional Vietnamese dish originating in the central region’s Binh Dinh and Phu Yen provinces.

Banh Hoi Long Heo Overview

It consists of bánh hỏi (woven rice vermicelli), boiled pork belly, and boiled pork offal, namely livers, intestines, hearts, and kidneys.

Unlike other types of Vietnamese bánh hỏi dishes that are topped with a mixture of chopped scallions and oil, bánh hỏi lòng heo is usually garnished with garlic chives sautéd in coconut oil.

The use of thinly sliced pork belly and pork offal also makes this noodle dish stand out.

In addition, bánh hỏi lòng heo is usually served with fragrant herbs or hot pork congee, which is made golden with turmeric in Binh Dinh.

People also serve this bánh hỏi variant with salty nước chấm (Vietnamese dipping sauce) or mắm nêm (a type of pungent fish sauce with fermented fish solids).

There are other interesting facts about bánh hỏi lòng heo waiting for you ahead, such as the benefits and drawbacks of this noodle dish. I will also cover popular queries about bánh hỏi lòng heo and recommend similar dishes.

Key Points

  • Bánh hỏi lòng heo is a Vietnamese dish unique to Binh Dinh and Phu Yen provinces in the central region.
  • Bánh hỏi lòng heo features woven rice vermicelli, boiled pork belly, and pork offal (especially pork intestines).
  • Common accompaniments for bánh hỏi lòng heo are hot pork congee, fresh herbs, and nước chấm or mắm nêm.
  • Bánh hỏi lòng heo is excellent for all meals, especially breakfast.

Pros and Cons of Eating Bánh Hỏi Lòng Heo

The most notable strengths and weaknesses of bánh hỏi lòng heo are as follows:


  • Distinct flavor profile: Bánh hỏi lòng heo has a rich and complex flavor profile derived from various ingredients.
  • Texture variety: There are several different textures in bánh hỏi lòng heo, such as the softness of bánh hỏi, the chewiness of pork, and the crunchiness of vegetables.
  • Culinary experience: Bánh hỏi lòng heo is a distinct dish illustrating the beauty of coastal Central Vietnamese cuisine.
  • Nutritional value: Pork organs are a rich source of protein, vitamins, and many vital minerals, such as iron and zinc.


  • Acquired taste: The taste of pork organs may not be enjoyable for everyone, as it can be quite strong or off-putting for those not used to it.
  • Caloric content: Bánh hỏi lòng heo can be high in calories, saturated fats, and cholesterol.
  • Availability: Bánh hỏi lòng heo might not be readily available outside of Vietnam.
  • Dietary restrictions: Bánh hỏi lòng heo isn’t an appropriate dish for vegetarians, vegans, or people abstaining from pork for religious reasons.

After presenting you with the advantages and disadvantages of bánh hỏi lòng heo, I will go into a few concerns many readers have about this noodle dish.

Bánh Hỏi Lòng Heo FAQs

Yes, the dipping sauce of bánh hỏi lòng heo has a few differences from that of other bánh hỏi variants. It is generally salty and slightly spicy, while many bánh hỏi dishes use a sweet and sour dipping sauce. Sometimes, bánh hỏi lòng heo goes with a type of strong fish sauce called mắm nêm.

Yes, bánh hỏi lòng heo doesn’t contain gluten and is a safe choice for gluten-intolerant people.

If you’re not in Binh Đinh or Phu Yen, the best place to enjoy bánh hỏi lòng heo is Ho Chi Minh City, which has many restaurants offering this unique bánh hỏi variant.

Similar Dishes of Bánh Hỏi Lòng Heo

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 Heo Quay

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

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.

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.

Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor


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


  • 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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