The Bánh Hỏi Platter is a vibrant and aromatic Vietnamese dish that showcases delicate rice vermicelli bundles (bánh hỏi) served with an assortment of fresh herbs, pickled vegetables, and savory proteins like grilled pork, shrimp, or beef. Often served with crispy fried shallots and a side of rich dipping sauce (nước chấm), this platter is a feast for the senses with its balance of textures and fresh, tangy flavors. The dish is highly customizable, allowing for variations based on personal preferences, but its essence lies in the harmony of fresh, light, and flavorful components.
Ingredients
- Bánh Hỏi (Rice Vermicelli Bundles):
- Fresh bánh hỏi noodles (or substitute with fine vermicelli rice noodles)
- Fried shallots (for garnish)
- Proteins:
- Grilled pork (or pork belly, lemongrass-marinated)
- Grilled shrimp or prawn skewers
- Grilled beef or chicken (optional)
- Optional: Crushed peanuts for topping
- Fresh Herbs and Vegetables:
- Fresh mint, Thai basil, cilantro
- Lettuce leaves (for wrapping)
- Bean sprouts
- Pickled carrots and daikon (for tang and crunch)
- Cucumber (sliced thin)
- Dipping Sauce (Nước Chấm):
- Fish sauce
- Lime juice
- Sugar
- Garlic (minced)
- Thai bird’s eye chili (optional for heat)
- Water to adjust consistency
Directions
- Prepare the Bánh Hỏi Noodles:
- If using store-bought bánh hỏi, arrange the bundles on a large serving platter. If using vermicelli noodles, cook them according to package instructions, then rinse under cold water to prevent sticking. Gently arrange them in small bundles for serving.
- Garnish the noodles with fried shallots for added flavor and texture.
- Cook the Proteins:
- For grilled pork: Marinate thin slices of pork belly or tenderloin with lemongrass, garlic, fish sauce, sugar, and pepper for at least 30 minutes. Grill until cooked through and slightly charred.
- For grilled shrimp: Skewer shrimp and marinate in a mix of garlic, fish sauce, lime juice, and a little sugar. Grill until they turn pink and slightly crispy on the edges.
- If using beef or chicken, follow the same marinade and grilling method as for the pork and shrimp.
- Prepare Fresh Vegetables and Herbs:
- Slice cucumber into thin rounds or julienne.
- Pick fresh leaves of mint, Thai basil, and cilantro.
- Arrange the fresh herbs, cucumber, bean sprouts, and pickled vegetables (carrot and daikon) around the platter for easy access.
- Make the Dipping Sauce (Nước Chấm):
- In a small bowl, combine fish sauce, lime juice, sugar, and minced garlic. Adjust the sweetness or acidity to your liking by adding more sugar or lime juice.
- If desired, add finely chopped chili for extra heat.
- Thin the sauce with water to achieve the desired consistency—usually a thin, pourable sauce.
- Assemble the Platter:
- Arrange the bánh hỏi bundles in the center of the platter. Surround them with grilled pork, shrimp, or beef, and place fresh herbs, pickled vegetables, and cucumber slices around the edges.
- Garnish with a sprinkle of crushed peanuts (optional) and extra fried shallots.
- Serve:
- Serve the platter with the dipping sauce on the side, allowing guests to dip their bánh hỏi bundles and proteins into the sauce as they assemble their bite-sized wraps.
Serving Tips
- For a more interactive experience, you can offer lettuce leaves for guests to wrap the noodles and proteins with fresh herbs, making each bite a mix of flavors and textures.
- Pair with a light, refreshing drink like iced jasmine tea or coconut water to balance the dish’s richness.
Notes
- This dish is often served as part of a larger spread at gatherings, so feel free to add additional side dishes like fried spring rolls or papaya salad to complement the flavors.
- You can substitute proteins based on dietary preferences, such as using tofu or other plant-based ingredients in place of meats for a vegetarian option.
