Characteristics

Bánh Hỏi Lòng Heo is a signature breakfast dish that captures the essence of Quy Nhơn's culinary culture. Though simple in ingredients, it delivers a complex harmony of texture and flavor. The dish features fine rice vermicelli sheets (bánh hỏi) paired with a platter of well-prepared pork offal (lòng heo), creating a rustic yet refined experience. It’s not only a favorite of locals but also a must-try for anyone wanting to taste the authenticity of Central Vietnamese cuisine.

Ingredients

• Bánh hỏi (fine rice vermicelli sheets): Made from high-quality rice, the vermicelli is woven into thin, delicate layers that are steamed and brushed with scallion oil (mỡ hành) to add fragrance and moisture.

• Lòng heo (pork offal): Includes a selection of organs such as intestines, stomach, liver, and heart. These are thoroughly cleaned, boiled, and sliced into bite-sized pieces.

• Boiled pork slices: Often served alongside to add more variety and texture.

• Fresh herbs and vegetables: Mint, perilla, lettuce, and pickled papaya or carrots to balance the richness.

• Dipping sauce (nước mắm): A sweet-sour-spicy fish sauce made with lime, sugar, chili, and garlic – the soul of the dish.

How to Enjoy

The best way to enjoy Bánh Hỏi Lòng Heo is to wrap it in fresh greens, dip it in the flavorful fish sauce, and savor the blend of textures – the smooth bánh hỏi, tender pork, and the slight chew of offal. Some prefer to eat it all mixed together on a plate with the sauce poured over, while others dip each bite individually. A hot cup of Vietnamese tea often accompanies this dish, enhancing the overall taste and aiding digestion.