Banh Hoi (Rice noodle sheet)

Its name can be a bit misleading; it is not a cake but rather a dish made from thin rice noodles skillfully woven into delicate bundles. Though its texture and taste are quite reminiscent of vermicelli, fresh bánh hỏi is notably thinner and softer. The process of making bánh hỏi is straightforward and requires only a few basic ingredients. Initially, soaked rice is ground with clean water using a mill to create a smooth flour mixture. This flour is then cooked, stirred consistently until it begins to coagulate, reaching a well-cooked consistency suitable for pressing. A pressing machine transforms the dough into long, thin strands that are formed into sheets, placed on banana leaves, and steamed until cooked. Once cooled, fresh bánh hỏi is ready to serve. Traditionally, bánh hỏi is lightly brushed with sautéed chopped scallions or garlic chives in oil and is commonly paired with chạo tôm or grilled pork. To prepare chạo tôm, shrimp paste is molded around a sugar cane stick and broiled until cooked. Diners typically place the chạo tôm or grilled pork on the noodle sheet, roll it up, drizzle spicy fish sauce over it, and enjoy this delightful combination bite by bite.
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