Banh Hoi Board

The Banh Hoi Board is probably my favourite board to assemble and eat. The banh hoi rice noodles are folded neatly on this board, creating an intricate layering effect. Wow your guests with this presentation.

Not only does it enhance the dishes visual appeal, but it also allows for easy portioning and sharing among family and friends with a variety of grilled meats, lettuce, cucumber, pickled vegetables and fresh mint!

Vietnamese cuisine is a vibrant tapestry of flavours, with a multitude of dishes that have captivated food enthusiasts around the world. Among these culinary treasures is the banh hoi, a traditional Vietnamese delicacy that stands out for its unique texture, aromatic fragrance and delightful taste. Trust me – your taste buds will thank you!

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What is in Banh Hoi Board?

Banh hoi, also known as rice noodle sheets, is a dish deeply rooted in Vietnamese culinary history. The term “banh” refers to cakes or pastries, while “hoi” means woven or intertwined, alluding to the unique way the noodles are made. These delicate sheets resemble a fine net or lace, with a slightly spongy texture that absorbs flavours wonderfully.

Pair it with a variety of accompaniments of your choice such as grilled pork, beef or shrimp, fresh herbs, lettuce and pickled vegetables.

Here’s Why You Will Love the Banh Hoi Board

• Versatile: Banh hoi serves as a foundation for a range of ingredients and accompaniments that elevate its flavours to new heights.
• Great for special occasions: If you want a fun hands on meal, this is it! Diners take a small piece of banh hoi, place their preferred fillings on top and roll it into a neat, flavourful bundle.
• Flavourful: Serve banh hoi with fish sauce. It is the crucial element of the dish. Expect a burst of tanginess, spiciness and umami that complements the Vietnamese flavour profile.
• Nostalgic: This recipe will take you back to Vietnam. The first time I ever had banh hoi was in Ho Chi Minh.
• It’s interactive and fun: Enjoy this meal as a light snack or a full meal. Take pleasure in the process of assembling each bite. Feel free to experiment with different combinations of meats, herbs, vegetables and sauces to create your own unique flavour profile. Not one roll is the same!

Equipment and Tools to Make Banh Hoi Board

Pot: To boil water

Slotted spoon: To take out banh hoi when it’s done cooking

Cutting board: To assemble the dish

Knife: To cut your favourite vegetables

Ingredients

Alright, let’s make our shopping list! To make this recipe, you will need…

Banh hoi: These delicate sheets of thin noodles resemble a fine net or lace, with a slightly spongy texture that absorbs flavours wonderfully.

Your favourite protein: I used a variety of meats on my board. Some were purchased and some were home made. I had spring rolls, BBQ pork, roast pork, lemongrass shrimp and nem nuong.

Vegetables: I love having lettuce, cucumbers, fresh mint and pickled carrots.

Fish sauce: Serve banh hoi with fish sauce. It is the crucial element of the dish. Expect a burst of tanginess, spiciness and umami that complements the Vietnamese flavour profile.

Banh Hoi Board Options and Substitutions

Want to mix things up with this recipe? Feel free to…

• use a different type of protein with banh hoi such as grilled pork, beef, lemongrass shrimp, grilled squid, sliced omelette, sugar cane nem nuong, smoked tofu and spring rolls.
• use other types of condiments, like fish sauce, peanut sauce, chili sauce or pickled vegetables can be added for additional tanginess or spiciness.
• include a variety of fresh herbs like mint, cilantro and Thai basil to bring a refreshing and aromatic quality.
• add a variety of vegetables such as cucumber, bean sprouts and lettuce. These all give a nice crunch.
• give extra flavour and texture by adding crushed peanuts, fried shallots or sliced chillies.

How to Make Banh Hoi Board

To make this banh hoi board, simply…

Cook the banh hoi. Boil a pot of water. Turn off heat and remove from element. Add in banh hoi sheets. Cover with a lid and let cook for 2 minutes. Remove with slotted spoon onto a paper towel or colander to drain. Handle carefully to avoid tearing as they are delicate. Roll each sheet up and set aside. Optional, saute green onions in oil and spoon over banh hoi rolls.

Wash and cut your favourite vegetables. Clean the lettuce and mint. Slice mini cucumbers on a diagonal. Pickle some carrots and daikon (instructions here).

Make fish sauce. I like dipping my rolls in fish sauce. Add together water, sugar, fish sauce, vinegar and lime juice. I add a few strands of pickled carrots and chilli sauce to liven it up.

Assemble the dish. Here’s the fun part. There is no right or wrong way to assemble. Just have fun! Layer on the vegetables first. Put the bowl of fish sauce on the board. Add banh hoi rolls and meat on top of the greens. Assemble each bite to your liking!

Storage and Reheating Tips

The banh hoi refrigerates well in an air tight container for up to three days. It must be air tight to prevent them from drying out. Store the grilled meat, herbs and vegetables in separate containers as well. Keep any dipping saucse in their respective containers.

When you are ready to enjoy the leftovers, you can refresh the banh hoi by briefly dipping them in hot waters for a few seconds until they become soft and pliable again. Remove and drain excess water before using them. Reheat meats in the microwave or air fryer.

Make Ahead Options

Banh hoi is best eaten fresh so I would make it the day you intend to eat it.

You can marinate any of the meat overnight and cook/grill the following day. This will give it a boost of extra flavour.

Recipe Tips

If you can fine pre-made banh hoi sheets at your local Asian grocery store, that would be the easiest option. I have never tried to make my own before but it is possible!

Marinate the grilled meats in a flavourful mixture before cooking. Use a combination of fish sauce, soy sauce, garlic, lemongrass, sugar and pepper to create a marinade.

Wash and prepare the herbs and vegetables by cutting them into bite sized pieces. It makes the roll more manageable to eat.

Feel free to experiment with different toppings and accompaniments. Enjoy the process of creating your own and exploring different combinations of flavours!

Frequently Asked Questions

What does banh hoi taste like? The rice vermicelli sheets used to make banh hoi are delicate and slightly sticky in texture. They have a light, slightly chewy consistency that is pleasant to eat. The flavour of the vermicelli is neutral, with a subtle rice taste. It allows flavours of the accompanying ingredients to shine.

What goes well with banh hoi? Grilled meats such a pork, beef or shrimp are often added to provide savoury and smoky notes. Fresh herbs like mint, cilantro and Thai basil bring a refreshing and aromatic quality. Other condiments like fish sauce, chili sauce or pickled vegetables can be added for additional tanginess or spiciness.

Is banh hoi healthy? Banh hoi is primarily made from rice, which is a gluten free option and generally low in fat. It is a good source of carbohydrates, providing energy. However, it is calorie-dense so portion control is important. The healthiness of the banh hoi can vary based on the toppings and accompaniments you choose.

How do you eat banh hoi? Banh hoi is typically eaten by hand, allowing you to create your own flavourful bites. Using your hands, pick up a leaf of lettuce. Place a sheet of banh hoi over the lettuce. Place your desired toppings (meat, vegetables and fresh herbs). Roll the lettuce up by folding the sides inwards and dip into your favourite sauce.

Hungry for More Vietnamese Recipes?

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Lastly, if you make my Banh Hoi Board be sure to leave a comment or give this recipe a star rating! I love to hear from you guys and respond to each and every comment. Also, don’t forget to tag me @cookwith.chopsticks and #cookwithchopsticks on Instagram! Looking through the photos of recipes you have made makes me sooooo happy! You can also follow along on TikTok, Facebook and Pinterest.