Banh hoi is a traditional Vietnamese dish that's comprised of woven fine rice vermicelli noodles topped with chopped scallions in oil. It's never eaten alone, but instead as a lettuce wrap with a complementary meat dish and a variety of vegetables and herbs. My family is from southern Vietnam, so I grew up eating banh hoi with thit heo quay (crispy roasted pork), vit quay (roasted duck) and thit bo xao (stir-fry beef).
A couple of years ago, my talented mom taught us how to make banh hoi from scratch using dry packaged noodles and an easy technique using a splatter screen. Thanks to my mom, Patrick and I had a fabulous Vietnamese dinner at home.
I'm so happy to finally share this recipe with all of you. The banh hoi you're about to make has such a satisfying firm texture, unlike the stale and dry versions sold at Asian grocery stores. The roasted pork belly is super tender, fatty and flavorful with cracklin' skin. And the sweet, sour and zesty nuoc mam cham dipping sauce makes everything come together as one.
Note: If you plan to make the roasted pork belly, you'll need to start prepping the night before.
Banh Hoi (Woven Rice Vermicelli)
Serves 2 to 3 as a main dish // Makes 4 to 5 banh hoi (~10")
Things You'll Need:
- 10.5" inch splatter screen
- Pot or pan with lid, width of pot needs to be slightly smaller than splatter screen
- Brush for oiling the splatter screen
- Kitchen scissors
- 250 g (half a package) of fine rice vermicelli - I use Wai Wai brand
- 2 tablespoons tapioca flour (also known as tapioca starch) - I use Bob's Red Mill Finely Ground Tapioca Flour
- 1/4 cup of neutral oil - canola or unscented basic olive oil for brushing the splatter screen
- Mo hanh (scallion oil), as needed, recipe below
- 1 head of red leaf lettuce
- 1 English cucumber, sliced lengthwise into 1.5" inches
- 6 sprigs of each Vietnamese herb: mint, perilla, cilantro (up to preference)
- Soak the noodles in warm water for 30 minutes. Stir it around with your fingers to loosen them up then drain out the water using a colander. Shake out all excess water then spread the noodles out on a counter or in a large bowl to dry out for 20 minutes.
- Add 2 tablespoons of tapioca flour to the noodles and mix it well with your hands to coat, this will help bond the noodles together. You want to use enough tapioca flour to coat the noodles, feel free to use more if necessary.
- Fill your pot or pan 1/3 full with water. The pot should be slightly smaller than your splatter screen in order for your splatter screen to sit on top of it. Get the water to a medium rolling boil.
- Brush the splatter screen with neutral oil and spread the noodles in a thin layer over the splatter screen. Cover noodles completely with a lid and allow it to steam over the pot.
- The noodles should be cooked in 2 minutes and 15 seconds. You can tell it is cooked when the noodles turn white and are no longer translucent.
- Turn over the banh hoi onto a serving plate. The noodles should all stick together as one flat unit like they are woven. Use a spoon to spread the scallion oil evenly all over the banh hoi. Use your scissors to cut them into small individual pieces for wrapping. I cut mine into 3 by 3 (9 total pieces for each banh hoi).
- Continue repeating this process until you have no more noodles left.
- You can layer on the banh hoi on top of each other, but be sure to spread scallion oil in between. I would recommend splitting the banh hoi between two serving plates. The noodles are served at room-temperature.
Note: I hope the video above helps demonstrate the process. My apologies for the poor quality of shooting - it's hard to cook and film at the same time!
MO HANH (SCALLION OIL)
- 2 bunch scallions, chopped with ends and tips discarded
- 1/2 cup of neutral oil - canola or unscented basic olive oil
- pinch of salt
- Heat the oil over medium-high heat until hot, about a minute. Test the oil by dropping in a chopped scallion to see if the oil sizzles. Remove the pan away from the heat, immediately add in a pinch of salt and all the chopped scallions, and then stir immediately with a wooden spoon. Keep in pan and set aside.
Thit Heo Quay (Crispy Roasted Pork Belly)
- 1.5 lbs pork belly
- 1 tablespoon + 1 teaspoon of kosher salt per lb
- 1 tablespoon + 1 teaspoon of sugar per lb
- 1/2 teaspoon of five spice powder, optional/use as much as desired
- Fresh black pepper, as needed
- Mix the salt, sugar, and five spice powder and use your hands to rub the mix on the meaty side of the pork, avoiding the skin. You will likely have some rub leftover, discard it. It is important to not rub the skin because we need it dry of moisture in order for the skin to properly crisp. Take a paper towel and wipe any excess moisture off of the skin. Place the pork skin side up in an uncovered container then chill in the fridge overnight.
- When ready to cook, remove the pork from the fridge and wipe off any skin moisture with a paper towel. Leave the pork out and preheat the oven to 275 F.
- Place the pork belly in an aluminum lined roasting or baking pan skin side up, positioned in the middle rack.
- Roast for about 2 hours, checking the tenderness of the pork belly by piercing the meaty part of the pork. You want the meat to be tender to pierce through without much resistance, but you do not want it to be soft to the point where it's falling apart or too easy to piece through.
- Turn your oven on to a broil to crisp up the skin, keeping a very close eye so the skin doesn't burn. Be prepared to quickly rotate the pan to different areas of the skin for even crisping.
- Remove the pork from the oven and leave it to rest for 15 minutes, then cut into bite sized pieces and serve on a platter.
Nuoc Mam Cham (Vietnamese Dipping Sauce)
- 4 to 5 peeled garlic cloves, pounded or minced
- 40 grams sugar
- 20 ml of lime juice
- 50 ml of fish sauce - I use Red Boat Fish Sauce
- 100 ml water, warm enough to dissolve sugar
- 100 ml water, room temp
- Sambal (chili garlic sauce), optional
- Stir 100 ml of warm water with 40 grams of sugar to dissolve. Stir all the ingredients together and adjust to taste. Add in chili garlic sauce, if using.
How to Serve and Eat Banh Hoi
Banh hoi is enjoyed family-style with multiple platters within reaching distance. Each person should have their own little bowl of nuoc mam cham for dipping their own wraps.
To eat, take a palm-sized lettuce leaf (rip the lettuce if it's too large), layer on a piece of banh hoi, a piece of pork belly, a cucumber and a few leaves picked from the fresh herbs. Roll it up and wrap it up as tightly as you can in a bundle without the lettuce breaking. Dip it into the nuoc cham and take a bite, repeating the dipping process as needed. You'll notice in the photo above that I got a bit too greedy for my first roll, so it didn't roll up very nicely.
I'd love to see how your banh hoi turned out. Leave a comment below to share your results, and please also tag @nerb #bitesandbourbon on Instagram. Let me know if you have any questions!