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!
Notes on the Shredded Pork Skin and Rice Vermicelli (Bun Bi) Recipe, Tips and Tricks
Shredded Pork Skin and Rice Vermicelli (Bun Bi) as a noodle bowl is another delicious option to serve Shredded Pork Skin (Bi Heo). I shared the complete recipe with how-to video earlier so be sure to check it out first. Make the Shredded Pork Skin (Bi Heo) in advance and have it ready for this recipe.
Also before starting this recipe, have ready the carrot and radish pickles. (If you’re like me, it’s a staple condiment and there’s always a batch in the fridge.) The scallion oil is a breeze to make and only takes a few minutes so you can review the recipe and make it just before serving. I love making fresh fish sauce dipping sauce but it you have some in the fridge from other meals, that works too.
Fresh rice vermicelli would be amazing in this dish. I shared the recipe earlier and it’s a lot of fun to make, however, it does take some time. For convenience, use the dried noodle variety available at most Asian grocers. Check out my no-fail recipe for How to Cook Perfect Rice Noodle every time. Guess what kitchen tool I use to get the noodles perfectly fluffy?
Juicy green leaf lettuce, fragrant cilantro and fresh mint are must-have ingredients to give this dish refreshing, light taste and lovely aroma. Don’t skip these key ingredients and feel free to add any additional fresh greens and herbs you love. Want a refresher on some of the most common fresh herbs used in Vietnamese cuisine? Take a look at this post: A Quick Guide to Vietnamese Herbs. It’s an awesome primer!
Shredded Pork Skin and Rice Vermicelli (Bun Bi)
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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!
Ingredients
- 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
Accompaniments
- 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
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Chop the green leaf lettuce. Trim the cilantro cutting off any long stems. Pluck the mint leaves from the stems. Julienne the cucumber.
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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.
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Top the shredded pork skin with scallion oil. Add a generous side of the carrot and radish pickles. Sprinkle with the roasted peanuts.
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Drizzle with fish sauce dipping sauce (to taste) and enjoy!
Notes, Tips & Tricks
Make this an even heartier dish by adding egg rolls. So delish! This is my mom’s truly authentic Vietnamese Egg Roll (Cha Gio) recipe. Vietnamese Egg Rolls are so uniquely scrumptious and not as difficult to make at home as you may think. Give this recipe a try and share your results with me!
If you enjoy this Shredded Pork Skin and Rice Vermicelli (Bun Bi) recipe, you may also like:
Shredded Pork Skin Fresh Spring Rolls
(Bun Bi)
Grilled Pork with Rice Vermicelli
(Bun Cha)
Grilled Shrimp Egg Rolls and Rice Vermicelli
(Bun Cha Gio Tom Nuong)
I’m a big fan of Vietnamese cuisine, and your recipe showcases the authentic flavors and textures that make it so popular.
Welcome back! I just made your recipe for banh canh (tapioca and rice noodles) for banh tam bi two days in row…so delicious! My daughters are vegetarians so i made the bi with tofu, fried taro/potato/carrot and mung bean noodles for a chay version…yum yum. thank you for sharing your recipes..so appreciated!
I, too, am glad that you’re posting again. I love eating bi as a kid and have not tried to make it since coming to the US. Will try your recipe soon. Keep up the good work, and thanks for making our traditional food alive and simple.
Hello chi Trang! I am thrilled you are back! I have never given up on you! This recipe comes just in time for the hot California weather.
Hi Ann,
I hope you and your family are well! Thanks for stopping by and saying hello. I’ve missed you too! 🙂
Hi Trang, I am so happy to see you are back ! I love your recipes, thank you for sharing with us.
Thanks so much Sang! Hope you are doing well! 🙂
I love Shredded Pork Skin and love everything with it. I made this noodle bowl and the rice paper rolls. It’s the same ingredients and so delicious! Thank you for sharing another awesome recipe!
Glad you like this recipe Austin! Thanks for stopping by and sharing your comments. 🙂