Bánh Hỏi (Woven Rice Vermicelli)

🧂 Ingredients

• 300 g Rice flour(Use high-quality, finely milled rice flour for the best texture.)
• 100 g Tapioca starch(This helps create the characteristic chewy and slightly elastic texture.)
• 400 ml Water(For the batter. Adjust slightly if needed for consistency.)
• 1/2 tsp Salt
• 1 tbsp Neutral oil (e.g., vegetable or canola)(For greasing equipment and the noodles.)
• 600 g Grilled pork (or other grilled meat)(Marinated and grilled pork shoulder or belly is traditional. Can substitute with grilled chicken, shrimp, or tofu.)
• 3 tbsp Scallion oil(Finely chopped scallions quickly fried in hot oil until fragrant and slightly crisp. Essential for flavor.)
• generous amount Fresh herbs(A mix of mint, Thai basil, cilantro, and perilla leaves is common. Washed and picked.)
• for serving Nuoc cham(Vietnamese dipping sauce made with fish sauce, lime juice, sugar, garlic, and chili.)

👨‍🍳 Instructions

1. 1

   Prepare the batter: In a large bowl, whisk together the rice flour, tapioca starch, salt, and water until smooth. The consistency should be like thin pancake batter. Let it rest for 15 minutes.

   ⏱️ 20 minutes
2. 2

   Prepare the steaming setup: Set up a steamer with a large pot of boiling water. You will need a flat-bottomed steaming tray or a large, shallow heatproof dish. Lightly grease the tray with neutral oil.

   ⏱️ 5 minutes
3. 3

   Steam the noodle sheets: Pour a thin layer of batter (about 2-3 tablespoons for a 6-inch tray) into the prepared steaming tray. Swirl to coat the bottom evenly. Steam over high heat for 2-3 minutes, or until the sheet is opaque and firm to the touch. Repeat with the remaining batter, steaming in batches. Lightly brush each steamed sheet with oil as it comes out of the steamer to prevent sticking.

   ⏱️ 45 minutes
4. 4

   Cool and cut the sheets: Once all sheets are steamed, let them cool slightly. Stack 2-3 oiled sheets on top of each other and cut them into very thin strips (about 1-2 mm wide) using a sharp knife. Alternatively, use a mandoline slicer for uniformity. The goal is to mimic fine vermicelli.

   ⏱️ 15 minutes
5. 5

   Bundle the noodles: Take a small portion of the cut noodles (about 1-2 tablespoons) and carefully arrange them into a small, neat nest or bundle, about 2 inches in diameter. You can use a fork or chopsticks to help create the woven effect. Place the bundles onto a serving platter.

   ⏱️ 30 minutes
6. 6

   Assemble and serve: Drizzle the prepared scallion oil generously over the noodle bundles. Arrange the grilled meat, fresh herbs, and a small bowl of nuoc cham alongside the bánh hỏi on the serving platter. Serve immediately while the noodles are still warm and soft.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The key to success is the thinness of the steamed sheets and the fine cutting of the noodles. Practice makes perfect!
• ✓Ensure your steamer is at a rolling boil before adding the batter for even cooking.
• ✓Don't overcook the noodle sheets; they should be cooked through but still tender.
• ✓Scallion oil adds a crucial layer of aroma and flavor. Make it fresh if possible.
• ✓Serve bánh hỏi immediately after assembling for the best texture.

🔄 Variations

• Substitute grilled pork with grilled shrimp, chicken, or pan-fried tofu.
• Serve with Vietnamese spring rolls (Goi Cuon) or fried spring rolls (Cha Gio) for a more substantial meal.
• Add a side of pickled daikon and carrot (Do Chua) for a tangy contrast.

🥗 Nutrition

Per serving