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

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe