Traditional Vietnamese Recipe - BANH HOI (WOVEN RICE VERMICELLI)
Things You’ll Need:
• 10.5″ inch splatter screen
• Pot or pan with lid, width of pot needs to be slightly smaller than splatter screen
• Brush for oiling the splatter screen
• Kitchen scissors
• 250 g (half a package) of fine rice vermicelli
• 2 tablespoons tapioca flour (also known as tapioca starch)
• 1/4 cup of neutral oil – canola or unscented basic olive oil for brushing the splatter screen
• Mo hanh (scallion oil), as needed, recipe below
• 1 head of red leaf lettuce
• 1 English cucumber, sliced lengthwise into 1.5″ inches
• 6 sprigs of each Vietnamese herb: mint, perilla, cilantro (up to preference)
Soak the noodles in warm water for 30 minutes. Stir it around with your fingers to loosen them up then drain out the water using a colander. Shake out all excess water then spread the noodles out on a counter or in a large bowl to dry out for 20 minutes.
Add 2 tablespoons of tapioca flour to the noodles and mix it well with your hands to coat, this will help bond the noodles together. You want to use enough tapioca flour to coat the noodles, feel free to use more if necessary.
Fill your pot or pan 1/3 full with water. The pot should be slightly smaller than your splatter screen in order for your splatter screen to sit on top of it. Get the water to a medium rolling boil.
Brush the splatter screen with neutral oil and spread the noodles in a thin layer over the splatter screen. Cover noodles completely with a lid and allow it to steam over the pot.
The noodles should be cooked in 2 minutes and 15 seconds. You can tell it is cooked when the noodles turn white and are no longer translucent.
Turn over the banh hoi onto a serving plate. The noodles should all stick together as one flat unit like they are woven. Use a spoon to spread the scallion oil evenly all over the banh hoi. Use your scissors to cut them into small individual pieces for wrapping. I cut mine into 3 by 3 (9 total pieces for each banh hoi).
Continue repeating this process until you have no more noodles left.
You can layer on the banh hoi on top of each other, but be sure to spread scallion oil in between. I would recommend splitting the banh hoi between two serving plates. The noodles are served at room-temperature.
MO HANH (SCALLION OIL)
• 2 bunch scallions, chopped with ends and tips discarded
• 1/2 cup of neutral oil – canola or unscented basic olive oil
• pinch of salt
1. Heat the oil over medium-high heat until hot, about a minute. Test the oil by dropping in a chopped scallion to see if the oil sizzles. Remove the pan away from the heat, immediately add in a pinch of salt and all the chopped scallions, and then stir immediately with a wooden spoon. Keep in pan and set aside.