Shredded Pork Skin and Rice Vermicelli (Bun Bi)
This easy recipe for Shredded Pork Skin and Rice Vermicelli (Bun Bi) is a classic Vietnamese dish and a wonderfully refreshing and hearty summertime meal. Flavorful shredded pork and pork skin (bi heo) is loaded on top a bed of springy rice vermicelli, green leaf lettuce and fresh herbs and topped with scallion oil, zesty carrot and radish pickles, crushed roasted peanuts and served with generous amounts of fish sauce dipping sauce. The mouth-watering combination is light and refreshing and truly satisfying. It's a perfect summertime meal. Enjoy!
- Prep time
- 10 min
- Cook time
- 1 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 pieces green leaf lettuce
- 12 sprigs fresh cilantro
- 4 sprigs fresh mint
- 1/2 small cucumber
- 20 oz cooked rice vermicelli
- 2 cups shredded pork skin
- 1/4 cup scallion oil
- 1/2 cup carrot and radish pickles
- 1/4 cup crushed roasted peanuts
- 2/3 cup fish sauce dipping sauce
Instructions
- 1
Chop the green leaf lettuce. Trim the cilantro cutting off any long stems. Pluck the mint leaves from the stems. Julienne the cucumber.
- 2
To assemble this dish, in a large bowl, add the chopped green leaf lettuce, some cilantro, mint leaves and cucumber. Layer the rice vermicelli on top of the greens. Add the shredded pork skin on top of the noodle.
- 3
Top the shredded pork skin with scallion oil. Add a generous side of the carrot and radish pickles. Sprinkle with the roasted peanuts.
- 4
Drizzle with fish sauce dipping sauce (to taste) and enjoy!