Fine Vermicelli with Steamed Pig Offal

Thoroughly clean the pig offal. For intestines, turn them inside out and scrape. For all pieces, rub generously with salt and a splash of white vinegar, then rinse multiple times under cold running water until clean and odor-free. Slice larger pieces into bite-sized portions.

Slice half of the ginger and bruise the lemongrass stalks.

Bring a pot of water to a boil with the sliced ginger and bruised lemongrass. Briefly blanch the cleaned offal for 2-3 minutes. Remove, rinse, and then place in a steamer basket. Steam for 20-30 minutes, or until tender but still slightly firm.

Mince the remaining ginger, garlic, and chilies. In a small bowl, combine fish sauce, sugar, juice from 1-2 limes, minced ginger, garlic, and chilies. Stir until sugar dissolves. Add a few tablespoons of warm water to dilute to your preference.

Follow package instructions to prepare the Bánh Hỏi. Typically, this involves briefly dipping in hot water or steaming until tender. Separate into individual woven bundles.

Once steamed, let the offal cool slightly, then slice thinly.

Arrange the prepared Bánh Hỏi bundles on a platter. Artfully arrange the sliced steamed offal alongside. Garnish generously with fresh herbs and fried shallots (optional). Serve immediately with the nuoc cham dipping sauce.