Destination
Hue
The story
Bánh tằm bì is a specifically southern Vietnamese dish from the Mekong Delta and one of the region's most-loved warm noodle bowls. The name means silkworm noodles (bánh tằm), so-called for the shape of the thick chewy rice noodles which resemble silkworms, plus pork skin (bì). The bowl contains warm handmade thick rice noodles, a pile of shredded thin-julienned cooked pork skin mixed with toasted rice powder (thính) and shredded pork, a drizzle of sweetened coconut cream, a scatter of crushed roasted peanuts, and a small pool of warm sweet-sour fish sauce that the diner mixes through everything at the table. Served with a plate of fresh herbs and cucumber batons. Popular for breakfast and lunch across the Mekong Delta and southern Vietnam.
Method
Simmer pork skin in a pot with spring onions, ginger and salt for 40 minutes until soft. Drain. Rest 10 minutes.
With a very sharp knife, slice the boiled pork skin into paper-thin strips about 5cm long. This is tedious; a food processor with a slicing blade also works.
Warm 3 tbsp oil in a pan. Cook shallots and garlic 2 minutes. Add the sliced pork skin and shredded pork. Toss 2 minutes. Add fish sauce, sugar and pepper. Cook 2 more minutes. Off the heat, toss with toasted rice powder.
In a small saucepan, warm coconut milk with sugar and salt. Bring to a gentle simmer. Whisk in cornstarch slurry. Cook 90 seconds until thickened to a creamy pourable consistency.
Warm the water gently. Whisk in fish sauce, sugar and lime until sugar dissolves. Stir in garlic and chili. Keep warm.
Boil the thick rice noodles per packet instructions until just tender. Drain, rinse briefly under warm water, and divide between 4 shallow bowls.
Top each bowl of noodles with a small pile of blanched bean sprouts, a handful of julienned cucumber, shredded lettuce, a generous pile of the seasoned pork skin, a scatter of crushed peanuts and sliced spring onion.
Drizzle each bowl with 2 tbsp of the warm coconut cream and 3 tbsp of the fish sauce. Serve with the plate of fresh herbs alongside. Diners toss everything together at the table before eating.
Tips
- Slice the pork skin very thin. This is the whole texture. A thick slice makes for chewy uncomfortable eating.
- Toasted rice powder is essential. Adds nutty crunch and thickens the seasoning that coats the skin.
- Warm noodles, warm sauce, cold herbs. The temperature contrast is part of the dish.
- Coconut cream is the southern Vietnamese signature. Do not skip.
- Toss at the table. The eater mixes their own bowl before the first bite.
More recipes
View all
Half-moon fried pastries stuffed with pork, wood ear mushroom, glass noodles and quail egg. Hanoi's most-loved cold-weather street snack, dipped in sweet fish sauce.
Fat tapioca noodles in a thick golden crab broth with prawn, quail egg, pork knuckle and a pat of annatto oil. Ho Chi Minh City's rich comfort noodle bowl.
Rice vermicelli in a tangy tomato broth topped with clouds of crab meat, tofu, tomato and shrimp paste. Hanoi's Sunday-morning noodle soup, best with a plate of fresh herbs.
Grilled pork patties and pork belly slices in a warm, sweet-sour fish sauce broth with pickled papaya, served with cool rice vermicelli and a plate of fresh herbs. Hanoi's lunchtime classic.
Shredded green papaya tossed with beef jerky strips, roasted peanuts, mint and a sharp fish sauce dressing. Hanoi's most-loved late-afternoon street snack.
Crispy turmeric-yellow rice-flour crepes stuffed with pork, prawn, bean sprouts and mung bean, torn into pieces and wrapped in lettuce with fresh herbs and dipping sauce.