Banh Hoi Recipe

Batter and steaming

Combine 2 cups fine rice flour and 1 tsp salt in a mixing bowl. If you have only regular rice flour, use 1.75 cups rice flour + 0.25 cup tapioca starch for better texture. Gradually stir in 2 cups very hot water until the mixture forms a smooth, thin batter (similar to heavy cream). Strain the batter through a fine sieve into a pitcher to remove lumps.

Prepare a steamer: bring 3–4 cups water to a rolling simmer in a pot with a rack. Line a flat steaming tray or metal plate with a thin cotton cloth or parchment lightly oiled. Heat the plate in the steamer briefly so it’s hot.

Use a bánh hỏi press if you have one (a multi-holed noodle press). Otherwise use a squeeze bottle with a small tip or a piping bag fitted with a multi-hole tip or small round tip. Fill the press/bottle with the batter.

Hold the press/train over the hot steaming plate and squeeze to create a fine, even web of rice threads (in a circular motion to form a small nest about 3–4 inches / 8–10 cm across). Steam each nest for 2–3 minutes until the threads turn translucent and set. Repeat until batter is used; work quickly so the batter stays warm.

Using a thin spatula, lift each steamed nest off the cloth and place on a lightly oiled plate. Brush lightly with 1–2 tbs vegetable oil to prevent sticking and keep soft. Keep covered with a damp towel until serving.

In a bowl combine 2 tbs minced shallots, 2 tsp minced garlic, 2 tbs fish sauce, 1 tbs soy sauce, 1 tsp sugar, 1/2 tsp black pepper and 1 tbs vegetable oil. Add the 1 lb thinly sliced pork shoulder and massage the marinade into the meat. Marinate at least 30 minutes, up to 3 hours in the refrigerator.

Preheat a grill pan or skillet over medium-high heat. Remove excess marinade and grill pork slices 2–3 minutes per side until charred edges and cooked through. Let rest 5 minutes, then slice thinly if not already thin. Keep warm.

Mix 2 tbs minced lemongrass, 1 tbs minced garlic, 1.5 tbs fish sauce, 1 tbs soy sauce, 1 tsp sugar, 1/2 tsp black pepper and 1 tbs oil. Add 1 lb thinly sliced beef and marinate 20–45 minutes.

Heat a skillet or grill pan over high heat with 1 tbs oil. Sear beef in batches 1–2 minutes per side until browned but still juicy. Remove and let rest 3–5 minutes before serving.

Soak 0.5 cup rice vermicelli in hot water for 5–7 minutes until soft, drain and chop roughly. Soak dried mushrooms until soft, squeeze and chop.

In a bowl combine 0.5 lb ground pork, 0.25 lb chopped shrimp, 0.5 cup chopped soaked vermicelli, 0.5 cup grated carrot, 0.25 cup chopped mushrooms, 1 egg, 1 tbs fish sauce, 1/2 tsp sugar and 1/4 tsp black pepper. Mix until cohesive.

Place a rice paper wrapper on a clean damp towel. Put 1–2 tbs filling near one edge, fold sides, then roll tightly to form a cylinder. Repeat to make 8 rolls.

Heat 1 cup vegetable oil in a deep skillet to 350°F (175°C). Fry rolls in batches 3–4 minutes, turning, until golden and crisp. Drain on paper towels and keep warm.

In a bowl combine 0.5 lb chopped shrimp, 0.5 cup bean sprouts (lightly squeezed), 0.5 cup shredded carrot, 1 tsp minced garlic and 1/4 tsp salt. Mix well.

As with nem, place filling on rice paper, roll tightly to make 8 rolls. Fry in 1 cup oil at 350°F (175°C) for 2–3 minutes until golden. Drain on paper towels.

In a small bowl combine 3 tbs fish sauce, 3 tbs lime juice, 3 tbs water and 2 tbs sugar. Stir until sugar dissolves. Add 1 tsp minced garlic and optional sliced bird's eye chili. Taste and adjust balance (more sugar for sweetness, more lime for acidity).

Warm the bánh hỏi nests briefly (steamer or microwave covered 20–30 seconds) so they’re pliable. Place a nest on a plate.

Top each nest with your choice of protein: grilled pork shoulder, lemongrass beef, fried nem or shrimp eggroll (slice eggrolls on a bias). Garnish with fried shallots if using.

Serve with lettuce leaves, basil, mint, cilantro, cucumber slices and pickled carrots & daikon at the side. Diners take a lettuce leaf, add a piece of bánh hỏi, protein, herbs and pickles, roll up and dip in nuoc cham.

Leftovers: keep bánh hỏi covered in the refrigerator for 1–2 days; reheat gently in a steamer. Fried rolls are best eaten hot; re-crisp in a 350°F oven for 5–8 minutes.