Banh Hoi

Name: Banh Hoi
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 400 g fine rice vermicelli mats; 3 tbsp scallion oil; 1 handful herbs; nuoc cham — to serve; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Banh Hoi, a beloved dish from central Vietnam, graces the table as a celebration of communal dining. Traditionally enjoyed during family gatherings or festive occasions, these delicate rice vermicelli mats are crafted with care and shared generously. The home version focuses on the essentials, emphasizing the balance of salt and the richness of scallion oil, reflecting the warm hospitality of Vietnamese homes.

The taste of Banh Hoi is a harmonious blend of subtle flavors, where the tender vermicelli absorbs the savory essence of scallion oil and a precise touch of salt. Topped with fresh herbs and a splash of nuoc cham, each bite offers a delightful contrast of textures and flavors, inviting diners to savor and share in the experience.

Ingredients

400 gfine rice vermicelli mats
3 tbspscallion oil
1 handfulherbs
nuoc cham — to serve
to tastefine sea salt

Method

Begin by preparing the scallion oil. Finely chop 3 tablespoons of scallions and heat 3 tablespoons of vegetable oil in a small pan over medium heat. Once the oil is hot, add the scallions and stir until they soften and release their aroma, about 1 to 2 minutes. The scallions should remain bright green and not brown.
Prepare the herbs by washing and drying a handful of fresh herbs such as mint, cilantro, and perilla. Gently pat them dry with a clean kitchen towel and set aside. These herbs will add freshness and a burst of flavor to the dish.
Bring a large pot of water to a rolling boil. Add the 400 g of fine rice vermicelli mats, ensuring they are fully submerged. Cook them until they are tender but still hold their shape, about 2 to 3 minutes. The vermicelli should be soft and pliable, with a slight translucence.
Once cooked, drain the vermicelli mats in a colander and rinse them briefly under cold running water to stop the cooking process. This will also remove excess starch, ensuring the noodles remain separate and not sticky.
Arrange the drained vermicelli mats on a large serving platter. Drizzle the prepared scallion oil evenly over the top, allowing it to seep into the noodles for added flavor and richness.
Sprinkle a pinch of fine sea salt over the noodles, adjusting to taste. Toss gently to distribute the oil and seasoning evenly throughout the vermicelli mats.
Garnish the dish with the prepared herbs, scattering them evenly over the noodles. Serve the Banh Hoi warm, accompanied by nuoc cham on the side for dipping or drizzling. The combination of the fragrant herbs, savory scallion oil, and tangy nuoc cham creates a balanced and flavorful dish perfect for sharing.