Bi Heo / Shredded Pork Skin

As a little kid, I was obsessed with cơm tấm—Vietnamese broken rice plates. Anytime we went out to eat at a Vietnamese restaurant, I’d skip right past the phở and other noodle soups because I really only had eyes for rice. Rice plates always came with all the good stuff: a perfectly fried egg, a juicy grilled pork chop, maybe some chả trứng (steamed egg meatloaf), and bi heo. A slightly chewy and springy mix of shredded pork skin and thinly sliced pork. Now, because bi heo is such a simple dish to make, my mom always kept a container of it in the fridge. Whenever we were hungry, all it took was a scoop of hot rice and a handful of bi heo. Simple and delicious, comfort in a bowl.

So, what is Bi Heo?

Bi heo is a humble but flavorful Vietnamese dish made from two main components: shredded pork skin and thinly sliced pork, all tossed in roasted rice powder for added aroma and texture. It’s a staple protein in cơm tấm plates, often served alongside grilled meats and pickled veggies. It might not be the flashiest dish on the plate, but ask anyone who grew up eating Vietnamese food, and they’ll tell you that bi heo is essential.

The Two Core Ingredients

Shredded Pork Skin

This is what gives bi heo its signature texture—slightly chewy, bouncy, and honestly, really fun to eat. Vietnamese grocery stores typically sell pre-shredded pork skin that’s been lightly cooked. All you need to do is scrub it with a little bit of kosher salt and vinegar, then rinse and dry it, and then it’s ready to use!

Pork

For my recipe, I use thinly sliced pork chops. They’re affordable, easy to find, and cook up quickly. Just season them well, sear them in a pan, and slice them thin. That said, you’ve got options! Pork shoulder works beautifully if you want something a little more marbled and juicy. And if you’re in a pinch? You can even sub in some cha lua (Vietnamese ham).

What Makes Bi Heo So Unique?

The texture is everything here. The shredded pork skin has an incredible bounce and slight chewiness that’s unlike anything else in Vietnamese cuisine. Combined with tender pork and fluffy rice, it creates the ultimate textural contrast—light yet savory and satisfying.

But what really brings it all together is the roasted rice powder (thính gạo). It’s what gives bi heo its warm, nutty, slightly smoky aroma. Think toasted popcorn meets roasted grain. It also adds a delicate grit that coats the meat and pork skin, making every bite more interesting. You can buy roasted rice powder at most Vietnamese or Southeast Asian grocery stores, but honestly, making it at home is super easy and makes a huge difference in flavor and texture. Just toast some glutinous stick rice in a dry pan until golden and aromatic, then grind it into a fine powder.