Fried Pork Skin
Bóng bì. Puffed pork skin is an old Chinese food, 沙爆豬皮, popped in hot sand for centuries and carried to Vietnam by Chinese settlers, where it became a Tết dish. In the United States sand is not permitted in a food plant, so Viet My pops it in oil, in small batches by hand, to the same light crackle. Eaten as a snack, crumbled over rice and noodle dishes, or soaked and simmered in canh bóng. Made in Virginia since 1972, the original that Vietnamese kitchens ask for by name.
Shelf-stableUSDA inspected · est. 7856Made by handMade in USA| Item | V028 |
| Pack | 24 bags × 3 oz |
| Net weight | 4.5 lb per case |
| Case size | 24½ × 17 × 16 in |
| Cases per pallet | 25 |
| Keep | Dry, room temperature |
| Made in | Woodbridge, Virginia, USA · USDA est. 7856 |
Wholesale only. Shoppers: look for the Viet My label at Asian supermarkets, or ask your store to carry it.
In the kitchen
- Snack straight from the bag
- Topping for bún, cháo and rice plates
- Pork skin soup (canh bóng)
- Hot pot and braises
Pork skin soup
Canh bóng. The Vietnamese soup that fried pork skin was made for, from a Chinese tradition centuries old. The puffed skin soaks up a clear broth like a sponge and turns silky, with shrimp, quail eggs and vegetables.
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