How to Make a Banh Hoi Plate
Eating a plate of Banh Hoi is an experience unlike any other in Vietnamese cuisine. A plate of Banh Hoi consists of grilled meats like nem nuong, chao tom, and lemongrass pork paired with your choice of fresh herbs and sheets of woven rice vermicelli. Learn all about this unique dining experience in this post including how to properly prep these unique rice noodles.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¾ lb lemongrass pork
- ¾ lb nem nuong
- ¾ lb chao tom
- 6 oz fine rice vermicelli (6 oz dried)
- 2 tbsp scallion oil
- 1 lettuce
- 1 cucumber (julienned)
- ¼ cup mint
- ¼ cup picked carrots and daikon
- 1 cup Vietnamese dipping sauce
Instructions
- 1
Prep all your grilled meats. Marinate and cook ¾ lb of lemongrass pork. Prep and cook ¾ lb of nem nuong and ¾ lb of chao tom. You can also purchase all these meats instead.
- 2
Prep 6 oz of vermicelli noodle sheets. Pour boiling water over the noodle sheets. Let them stay submerged for 60-90 seconds. Drain and rinse in cold water to stop the cooking. If the noodles are still firm, you can steam them to finish the cooking process. Make sure to put them onto the serving plate immediately while still hot or they will stick together. Spoon 2 tbsp of scallion oil over the top.
- 3
Place all the fresh herbs and grilled meats onto the plate.
- 4
Serve with 1 cup of Vietnamese dipping sauce and enjoy!