Vietnam is a noodle lover's paradise. There are so many different kinds of noodles and noodle preparations that I bet you could do a fun noodle eating tour of the country from one end to the other. Whereas most noodles in the West are made from wheat, noodles in the East feature wheat, rice, buckwheat and starches, such as tapioca, mung bean and sweet potato starch. I'm sure I've forgotten something. In Vietnam where rice is the primary grain, rice noodles come in various sizes and shapes.
You likely know round bun rice noodles served in noodle bowl salads but if you don't already know about bánh hỏi, a fine rice noodle that borders on being vermicelli, you should explore them too. Originally from the south-central coastal province of Binh Dinh, delicate bánh hỏi rice noodles resemble thin woven rectangular pads. They are simply made of rice, water and salt so they're gluten-free.
Reminiscent of South Asian string hoppers in appearance, the Viet noodles are tender but with a chew because they're made with a fermented rice batter. Bánh hỏi fine rice noodles are often paired with grilled seafood, roast pork or duck, and grilled meaty dishes. The noodles lend a plushness to the meat. They're at home as part of sumptuous lettuce-and-herb-wrap meals.
Banh Hoi Beauty and Practicality
Bánh hỏi are a special event food because for many years, good renditions were hard to find. As I've written in a Vietnamese noodles 101 article, the fresh noodles were elusive. You'd encounter them at weddings, birthdays, death anniversaries and similar kinds of celebrations. You bought bánh hỏi as freshly made noodles from hardcore Little Saigon markets or businesses specializing in Vietnamese rice noodles. They are often labeled "fine rice vermicelli"
Dried bánh hỏi have been around but the earlier versions were not good enough for me to recommend. That's no longer the case. Nowadays, there's great dried bánh hỏi made in Vietnam and increasingly available at Chinese and Little Saigon markets. Compared to the fresh version, these dried ones are a bit more chewy but boy, they are fantastic to keep on hand. For serving, bánh hỏi are typically topped with green onion (scallion) oil for rich flavor and handsome appearance.
So, if you want a Vietnamese treat that's out of the ordinary, bánh hỏi is for you! The dried noodles take less than 5 minutes to prep. And, once they're prepped, they can sit at room temperature for hours! They're great for summer-time eating when you don't want to heat up the house. And, they're impressive for entertaining. That's a lot to derive from a dried noodle that you can keep in the cupboard. Here are tips for finding the noodles, cooking, and serving them up.
How to Find Bánh Hỏi Noodles?
Shop at a Little Saigon market or a Chinese market that caters to a large Viet clientele. Bánh hỏi are yet to be widely sold online but maybe someday. At the store, specifically look for packages containing wiry woven-looking pieces of noodles. The pieces are roughly 2 by 3 inches rectangles. Sometimes you may find colorful versions tinted with magenta or pandan leaves. They are pretty but they do not alter the flavor of the noodles.
The noodles keep indefinitely and seem very sturdy. Brands that I've tried and purchase often are Three Ladies and Three Bamboo, pictured above. They're both made in Vietnam. There are other good brands so if these aren't available, trust your favorite Asian and pan-Asian markets to select equality good brands, even if they are unfamiliar to you.
How to Prepare Bánh Hỏi (Video Tip)
Prepping dried bánh hỏi can seem weird on the first and second tries. Here's a video to walk you through how to do it! After watching the video, use the blueprint to make your own noodle magic. NOTE: I use the timing specified on the packages of the brands that I usually buy. If your brand uses a different timing, use what it prescribes to see if it works well. Then tinker with things.
And, the video is right below this copy. If you don't see the video, refresh your browser, or disengage any ad blocker that may be applied to Vietworldkitchen.com. When the option appears on the right of the screen to "Stay", click on that to continue watching. Otherwise, the video will switch to another one. Thanks!
Bánh Hỏi Blueprint Recipe
Ingredients
- 1 (12-ounce) package fine rice noodles (bánh hỏi)
- 1 recipe Scallion Oil Garnish (see recipe link in Notes)
- Grilled or roasted meat, poultry, seafood or vegetables
- 1 head soft leaf lettuce, separated into leaves
- 2 or 3 handfuls mixed fresh herbs (cilantro, mint, basil, etc.)
- ¾ to 1 cup Nước Chấm Basic Dipping Sauce (see recipe link in Notes)
Instructions
- Use the video and instructions on the noodle package to rehydrate and prep the noodles. Arrange them on two plates or platter and cover until serving time.
- Spoon some or all of the scallion oil garnish atop the noodles. Present with the grilled meat, lettuce, herbs and sauce. Invite diners to craft their own wraps with a piece of lettuce, noodle, grilled meat, and herbs. Gather and dunk into the sauce then eat up.
Notes
How to Refresh Leftover Bánh Hỏi
The noodles taste best the day you rehydrate them. However, if you have leftover noodles, cover them well or transfer to an airtight container, and refrigerate up to two days. Because bánh hỏi are made of rice, they will harden once chilled. To revive, re-plate them (if needed), spritz with water, and microwave them in 30 second blasts, until softened and warm. Or, repeat the dunking in just-boiled water for 1 or 2 seconds, drain, and re-plate. Serve the noodles at room temperature.
Bánh Hỏi Serving Suggestions
The noodles are fabulous with grilled meats and seafood, roasted duck, and shrimp on sugarcane. I've also served them with grilled vegetables. They're typically served as lettuce-and-herb wraps. You may try them with many of the foods that you would put into banh mi sandwiches or bun rice noodle bowls. For ideas check my books, especially The Banh Mi Handbook, Vietnamese Food Any Day and Into the Vietnamese Kitchen. On this website, may I suggest serving banh hoi with:
- Char siu pork skewers (swap the chicken for pork, if you like)
- Lemongrass pork steaks
- Lemongrass tofu
- Grilled lemon basil chicken (substitute your favorite basil)
- Grilled shrimp on sugar cane (chao tom)
Grilled or seared mushroom and other veggies would work well too. Season them aggressively so they pop with flavor! You may also head to a Chinese barbecue shop for a duck or crispy pork belly! While the noodles are similar to round bún rice noodles, their smaller shape and size yield a distinctive eating experience. If you have bánh hỏi experience, share it below!
Patricia says
I can’t watch the video on using the banh hoi noodles. It starts out then switches to another video on making a buttermilk substitute. I tried again and the same thing happened, it switches to another video in the middle of the one I want to see. Very annoying.
Andrea Nguyen says
Patricia, When the option on the right of the screen on the screen appear to stay or move on, Click on "Stay". The video will remain on this one. Sorry for the inconvenience.
Ron West says
Hi Andrea,
I have searched for the video and cannot locate it… I searched "bánh hỏi ANDREA NGUYEN"
Please provide a good link. 😊
Great recipes from you plus all the additional information is a great bonus!!
Andrea Nguyen says
Hi Ron,
How strange. I see the video in HOW TO PREPARE BÁNH HỎI (VIDEO TIP). Try refreshing your browser. I'm sorry for the inconvenience. Hope this resolves the issue for you.
Thank you!
Andrea
Jan says
Looks lovely, Andrea. Nowhere on this list, though, do I see a link to the video. Where should it be?
Thanks.
Jan
Andrea Nguyen says
Hi Jan,
Yikes! I see the video in HOW TO PREPARE BÁNH HỎI (VIDEO TIP). Try refreshing your browser. I'm sorry for the inconvenience.
Andrea
James says
Vietnam food is so boring , after few days of eating you have no other choices unlike other Asian countries. Vietnamese does not know how to cook properly, try to fine a good vietnamese restaurant , you end up with street food type..
Rosie says
Calling Vetnames food “boring” and lack varieties, James, you clearly have no idea what you missed. And why are you on a Viet food blog if it’s “boring” to you?
Thai Pham says
Chào chị,
I use bánh hỏi instead of traditional vermicelli for bò nướng vỉ or other spring rolls that incorporates the bún.
It’s the perfect single serving size and a lot easier for folks to manage one rectangle of noodles vs pulling from a plate of sticky noodles.
Andrea Nguyen says
Hello Thai!
That's a great idea. They are easier to use. So smart! Thanks for sharing. The alternative is to make little nests of bun for people to pick up. The pile of bun is so hard to eat!
Ess says
Andrea, I can't see the video link, have reloaded the page several times with no better luck. I suggest you insert the link via a "Here's the video linkL " and see if it works better for those that love what post in this site and think the world of you.
Andrea Nguyen says
Hi Ess,
There is no link to the video. It displays as a video so you do not have to click on anything. I see it on Chrome, Edge and Safari. There are short ads that run in the video. If you have an ad blocker on, that may be why you don't see the video. Let me know. Thank you for your enthusiastic support.
Andrea
R says
My mom found a hack for cooking banh hoi- she puts them in a single layer on a plate, sprinkle with water, cover with plastic wrap and microwave! Comes out perfect each time. I don’t have the exact method, I should ask her one day…
Andrea Nguyen says
Good tip! Thanks for the info. Yes on asking her for how much water she uses, how much time and what power she applies to microwave the dry banh hoi.
M says
I was so inspired by your article that I ordered banh hoi for lunch today from my favorite restaurant! Have you shared your secrets for great mam nem with us?
Andrea Nguyen says
Yay! I'm not a huge mam nem eater, except for in steamed eggs (trung hap). It's my upbringing by northern Viet parents. Will tackle it in the future. What do you eat it with?
M says
My friend made it for us when he invited us over to share a whole banh hoi feast a long time ago. He was afraid we’d find it too strong so he also made a batch of nuoc cham just in case. But we liked his mam nem so much we were pouring it over everything! I might have licked the spoon. Now I need to make your trung hap!
Rosie says
Hi Andrea,
Even though I refresh several times, I don’t seem to see any video either. Could you add a direct link? Thank you
Andrea Nguyen says
Hi Rosie, I see the video with no issues. Would you happen to have an ad blocker on this site? That is likely the culprit. I don't have this video elsewhere so there is no link. It is in my website. Sorry for any inconvenience!
Mina says
Your video was so helpful!! Thank you! I can’t wait to try it.
Andrea Nguyen says
I'm so happy that this was helpful!