Banh Hoi Nem Nuong / Fine Woven Vermicelli with Grilled Pork Sausage
Banh Hoi is a traditional Vietnamese vermicelli known for its intricate and lace-like appearance. While the taste is similar to the standard Vietnamese vermicelli, banh hoi is a considerable step up in terms of aesthetics. Banh Hoi Nem Nuong pairs the beautiful, fine-woven vermicelli noodles with grilled pork sausages that are smoky, sweet, and savory,
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oz Dried Fine Woven Vermicelli Noodles
- Water
- 1 tbsp Oil
- Salt
- Scallion Oil
- 2 lbs Ground Pork
- 6 oz Tusino Curing Powder
- 1 packet (11g) Alsa Baking Powder
- 1 tbsp Minced Shallots
- 1 tbsp Minced Garlic
- Lettuce
- Cucumbers
- Green Mango
- Mint
- Cilantro
- Do Chua (Pickled Veggies)
- Nuoc Cham (Fish Sauce Dipping Sauce)
Instructions
- 1
Banh Hoi:
- 2
Bring a pot of water up to a boil, and season generously with salt
- 3
Add dried vermicelli noodles, and cook for 60 seconds
- 4
Drain and rinse with cold water and repeat this step 2-3 times
- 5
Add sheets of noodles to a plate or container in a single layer and brush with scallion oil
- 6
Nem Nuong:
- 7
Freeze fatty ground pork for 2-3 hours prior to assembly
- 8
In a food processor, add minced shallots, minced garlic, partially frozen ground pork, baking powder, and curing powder
- 9
Pulse a few times, and blend until fully incorporated and ground pork mixture turns into a reddish pork paste
- 10
Put on gloves, add a little bit of oil to your hands, and form patties in the desired size and shape
- 11
Grill pork on high heat until cooked through - internal temperature should read 160F
- 12
Let the pork sausage cool down before slicing
- 13
To Serve:
- 14
On a platter or large plate, add green leaf lettuce, fine woven vermicelli noodles, sliced cucumbers, sliced green mango, pickled veggies, mint, and cilantro. Serve with fish sauce dipping sauce, and enjoy!