Bi (Vietnamese shredded pork skin)


This side dish belongs typically to com tam or broken rice. It can also be used as a filling in goi cuon or summer roll, banh mi or Vietnamese baguette, or with plain rice and do chua.

I like equal amounts of pork to skin but you can choose your own ratio.

Shredded pork skin can be found in the frozen section of your Asian supermarket although I’ve only found it at Oriental Supermarket so far!

Roasted rice powder can be found in the spice section of your Asian supermarket although it’s possible to make your own rice powder.


  • 200g shredded pork skin, thawed
  • 200g pork cutlet
  • 4 tablespoons roasted rice powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Freshly ground white pepper
  • 4 tablespoons soy sauce
  • 1 tablespoon sugar


Step 1

Rub the pork skin with 1 teaspoon of salt. Rinse thorough under running water (room temperature). Don't use hot water as this will make the skin clump together. Wash several times until the skin doesn't feel fatty anymore.

Step 2

Drain well and allow to dry completely.

Step 3

Cook the pork in soy sauce and sugar on medium heat until cooked, about 20 minutes.

Step 4

Cut the pork skin into short strands, about 3cm.

Step 5

Add the salt, rice powder and pepper to the skin and mix until thoroughly coated.

Step 6

Cut the pork into match sticks. Add this to the pork skin and mix until combined.

Step 7

Serve lukewam or at room temperature.

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