Bánh Hỏi (Woven Rice Vermicelli) - Traditional Vietnam Recipe

Name: Bánh Hỏi (Woven Rice Vermicelli) - Traditional Vietnam Recipe
Total time: 150 min
Ingredients: 300 g Rice flour (Use high-quality, finely milled rice flour for the best texture.); 100 g Tapioca starch (This helps create the characteristic chewy and slightly elastic texture.); 400 ml Water (For the batter. Adjust slightly if needed for consistency.); 1/2 tsp Salt; 1 tbsp Neutral oil (e.g., vegetable or canola) (For greasing equipment and the noodles.); 600 g Grilled pork (or other grilled meat) (Marinated and grilled pork shoulder or belly is traditional. Can substitute with grilled chicken, shrimp, or tofu.); 3 tbsp Scallion oil (Finely chopped scallions quickly fried in hot oil until fragrant and slightly crisp. Essential for flavor.); generous amount Fresh herbs (A mix of mint, Thai basil, cilantro, and perilla leaves is common. Washed and picked.); for serving Nuoc cham (Vietnamese dipping sauce made with fish sauce, lime juice, sugar, garlic, and chili.)

world.food

Bánh Hỏi are delicate, woven rice vermicelli noodles, traditionally made by steaming thin sheets of rice flour batter and then carefully bundling them. They are

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Cooking tools:

Steamer basket
Pot
Flat-bottomed steaming tray
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Pastry brush
Chef's knife
Cutting board
Mandoline
Fork
Chopsticks
Serving platter
Skillet
Kitchen scale

Ingredients

300 g Rice flour (Use high-quality, finely milled rice flour for the best texture.)
100 g Tapioca starch (This helps create the characteristic chewy and slightly elastic texture.)
400 ml Water (For the batter. Adjust slightly if needed for consistency.)
1/2 tsp Salt
1 tbsp Neutral oil (e.g., vegetable or canola) (For greasing equipment and the noodles.)
600 g Grilled pork (or other grilled meat) (Marinated and grilled pork shoulder or belly is traditional. Can substitute with grilled chicken, shrimp, or tofu.)
3 tbsp Scallion oil (Finely chopped scallions quickly fried in hot oil until fragrant and slightly crisp. Essential for flavor.)
generous amount Fresh herbs (A mix of mint, Thai basil, cilantro, and perilla leaves is common. Washed and picked.)
for serving Nuoc cham (Vietnamese dipping sauce made with fish sauce, lime juice, sugar, garlic, and chili.)