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.