Skip to main content

Vietnamese Banh Hoi


These woven intricate bundles of rice vermicelli called Banh Hoi resemble our local 'string hoppers' or 'putu mayam', a South Indian snack of steamed rice flour noodles and eaten with a sweetened topping of grated coconut and palm sugar (gula melaka).   Vietnamese Banh Hoi can be rolled and served with a variety of meat and in my case I served them with pan-fried chicken, sauteed spring onions, salad and a dipping sauce.







  • Vietnamese Banh Hoi

  • Ingredients
  • 200 gm chicken breast
  • 8 pieces of dried Banh Hoi, prepared according to their instructions @ the back of the packet
  • Spring onions, romaine lettuce, coriander and basil leaves
  • Dipping sauce
  • 3 tsp sugar
  • lime juice from 6 calamansi
  • 1 tsp fish sauce
  • 2 tsp peanut butter dissolved with 1 Tbsp hot water
  • Chilli padi/bird eye chillies
Method
  1. Season the chicken breast with some salt, sugar, light and dark soya sauce.
  2. Heat up some oil and pan fry chicken till cooked.
  3. Sautee chopped spring onions with oil.
  4. Serve Banh Hoi with salad, sauteed spring onions and chicken.






Labels:

Comments

  1. Angie's RecipesSeptember 7, 2017 at 12:59 PM

    Looks very delicious with that tangy sweet nutty sauce, Cheah. It makes a perfect lunch too.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
21 comments
Read on for the Recipe

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju
3 comments
Read more