Banh Tam Bi Recipe

Prepare carrots and daikon: peel and julienne into thin matchsticks until you have about 1 cup each.

Make quick pickles: in a small saucepan combine 1 cup rice vinegar, 1 cup sugar, 1 cup water and 1 tsp kosher salt. Heat gently and stir until sugar dissolves. Remove from heat and let cool to lukewarm.

Place julienned carrot and daikon in a clean jar or bowl; pour cooled pickling liquid over them, press down to submerge. Refrigerate at least 30 minutes (overnight preferred) before serving. Drain before plating.

Wash and chop cilantro and basil; prepare lime wedges.

In a bowl combine 6 tbsp fish sauce, 3 tbsp fresh lime juice, 6 tbsp water and 2 tbsp sugar. Stir until sugar dissolves.

Add 1 tsp minced garlic and chopped chiles to taste (about 1 tsp). Taste and adjust balance — more lime for acidity, sugar for sweetness, or water to mellow the saltiness. Keep chilled until serving.

Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add 2 tbsp minced shallot and 1 tsp minced garlic; sauté 1 minute until fragrant.

Add 1 lb ground pork. Break up with a spatula and cook until it starts to brown, about 6–8 minutes.

Season with 1 tbsp fish sauce and 1 tsp sugar. Continue cooking, stirring, until pork is fully browned and slightly caramelized, about 4–6 more minutes. Taste and add ½ tsp salt and 1/4 tsp black pepper if needed. Remove from heat and set aside.

Prepare noodles: if using fresh banh tam or thick rice noodles, separate gently by hand. If using dried, cook according to package instructions until just tender (al dente), typically 6–8 minutes in boiling water; drain and rinse briefly under cold water to stop cooking and prevent sticking. Toss with 1 tsp oil to keep loose.

Warm shredded pork floss (bi) if desired by briefly tossing in a dry pan over low heat for 1 minute to remove chill. If using pre-shredded pork, ensure it's dry and fluffy.

Heat thinly sliced cha lua or sausage in a pan for 1–2 minutes per side until warmed through; reserve.

Heat ½ cup neutral oil in a small skillet until shimmering (or use fresh oil). Add sliced scallion whites and fry for 20–30 seconds to perfume the oil, then immediately remove from heat and pour oil over scallion greens reserved in a small bowl to make scallion oil. Save fried scallion bits to sprinkle on top.

Assemble bowls: divide noodles among 4 bowls (about 4 oz cooked noodles per serving). Top each with 2 oz caramelized ground pork, 2.5 oz shredded pork floss, a few slices of warmed cha lua/sausage, and half a boiled egg if using.

Add pickled carrot and daikon (about 2–3 tbsp per bowl), sprinkle fried shallots and crispy garlic, chopped cilantro and basil to taste, and a drizzle of scallion oil. Serve lime wedges on the side.

Offer nuoc cham alongside for diners to spoon over noodles or dip into. Garnish with extra chilies if desired.