Vietnamese Noodles 101: Banh Hoi Fine Rice Noodles

 

Bun round rice noodles come in various sizes but banh hoi rice noodles come in only one size – very thin. In fact, these delicate Vietnamese noodles are thinner and finer than Italian angel hair pasta. Banh hoi are instantly recognizable as the tiny rice noodles are cooked and presented as rectangular-shaped mats that resemble a thick later of gauzy white cheesecloth. Banh hoi are difficult to prepare and mostly purchased and used as a fresh noodle. Thus, they are pricey compared to other Vietnamese noodles and typically a Vietnamese special-event food (such as weddings and annual death anniversary celebrations). Everyone always grins extra big smiles when banh hoi are served because you know that you’re in for a treat.

I like to describe banh hoi as fine rice noodles so as to distinguish them from the larger bun rice noodles. The photo above shows one piece of the noodle mats compared to the entire mound of them in the package.

How are these fine rice noodles eaten?
Banh hoi are not eaten alone, but rather served at room temperature alongside rich foods such as crisp Chinese roast pork, duck and grilled foods such as shrimp on sugarcane (chao tom) and meats such as lemongrass pork and beef. Right before serving, the noodles are always topped with rich scallion oil garnish, which adds richness and verdant color. At the table, guests encase the noodles and protein in lettuce with fresh herbs. A quick dunk in nuoc cham dipping sauce is the usual final touch before the bundle is eaten.

How are banh hoi rice noodles made?
The fine rice noodles are made of simple ingredients: rice, flour, and a little starch for resiliency. Banh hoi have a slight tang as producers add a bit of the older, fermented batter to the new batter. The noodle batter is thickish and traditionally steamed atop pieces of banana leaves. What we buy in the U.S. is made by machine and very uniform, but they are very tasty compared to ones in Vietnam.

Where and how to buy banh hoi rice noodles?
To be honest, banh hoi noodles are not easy to find outside of the Vietnamese community. Because they are best fresh, they do not travel well far from the place where they were manufactured.

In enclaves such as Little Saigon in Westminster, California, you’ll find the noodles at practically all the Vietnamese markets and barbecue shops (where you’d see roast pork, ducks, soy sauce chickens hanging behind glass). If a Vietnamese restaurant serves the noodles, ask where they get them. (Download a file to learn how to pronounce banh hoi.) In San Jose, California, I buy banh hoi from a noodle maker located on Tully near King. Vietnamese bun rice noodle makers usually also make banh hoi. Their shops are labeled “Lò Bún” which means a place where bun noodles are produced.

Regardless of your source, look for the fresh banh hoi noodles on Styrofoam trays, usually near the baguettes and other rice noodles. Press on the noodles and they should be soft if they are fresh.

How to cook banh hoi rice noodles:
They are precooked and do not require cooking. Very simple and convenient.

How to store and refresh banh hoi rice noodles:
Unfortunately, these noodles harden and stick together once refrigerated. To store, separate each rectangular piece of noodle and layer them between pieces of wax paper as shown below

Slide your stack of banh hoi rice noodles into a zip top bag and refrigerate for up to 3 days. Return them to room temperature, then reheat them in the microwave oven. I usually reheat two layers at time atop a dinner plate, with the wax paper in between each layer. Flick some water atop each layer of noodle to give them some moisture. Also completely cover the plate with wax paper and tuck it under to mimic gentle steaming conditions. Run the microwave oven in short 20-30 second bursts, checking to between each to ensure softness. Once satisfied, let the noodles cool to room temperature and use them as if they were freshly purchased. Keep them covered with plastic wrap and at room temperature to prevent drying. Reheat as much noodles as you like up to 3 hours in advance of serving.

Banh hoi rice noodles serving tips:
Gently handle the noodles as you peel each piece apart. Then use scissors to individually cut them into smaller pieces. I aim for the size of a playing card. Then make overlapping layers on a platter with scallion oil garnish scattered atop each piece of banh hoi rice noodle. You may have to make multiple platters for 4 or more people. Bring them to the table and serve with your protein of choice, lettuce, herbs, and nuoc cham dipping sauce. That’s the typical set up!

 

Serving suggestions:

Make a light meal of Vietnamese banh hoi rice noodles with grilled beef (a recipe I contributed to the Rasa Malaysia site)

Tuck and wrap these goodies with banh hoi noodles:

• Grilled shrimp on sugarcane (chao tom)
• Beef in Wild Betel Leaf (Thit Bo Nuong La Lot)
• Korean-Vietnamese Grilled Pork Belly Lettuce Wraps
• Grilled lemongrass pork (thit heo nuong xa)
• Daikon and Carrot Pickle (do chua)
• Check the index of Vietnamese recipes for more ideas

Related recipes for enjoying banh hoi rice noodles

• Scallion Oil Garnish (Mo Hanh)
• Basic Fish Sauce Dipping Sauce (Nuoc Cham)

Comments

[Kimberlea]

Thanks for the great article! In Seattle, there's a few places that make banh hoi now, which is great, but every once in a while, my mom will revert back to her shortcut do it yourself method: Soak the finest dried vermicelli noodles that you can find at the Chinese/Vietnamese grocery store, drain completely, and toss with a bit of corn starch. Then you can either spread out in a thin layer on a dinner plate, cover with plastic wrap and microwave, or place into a steamer. Unfortunately, it doesn't have the tang like the fresh banh hoi, but it works if you really have a craving.

[alecho]

Yeah, I agree with Kimberlea, this is a great article. The girl I'm interested in also likes this noodle. I'll give this a try. btw Kimberlea, I also live in Seattle, but where do you recommend me to go for a good banh hoi? thanx a bundh! :)

[Andrea Nguyen]

Kimberlea -- are you talking about Wai Wai Brand of "Oriental Style Instant Noodles"? I have some of that... Thanks for the tip.

Alecho, venture to the ID to Viet WAy, the big Vietnamese/Chinese market on Jackson:

Viet Wah: http://www.vietwah.com/

Just found this for you because I'd like for you to get the girl! :-)

[Kimberlea]

Andrea - the Wai Wai brand works, or there's another one...but I can't remember off the top of my head. It's in plastic and red paper packaging with a picture of a crane I think.

Alecho, a good place to go is Van Loi, a lo bun on Rainier Ave, near where it intersects with MLK. They always have fresh banh hoi & banh uot available. There's also a couple of old ladies that do it at home, but I can't give out their secret on the internet :)

[Andrea Nguyen]

Kimberlea -- you rock, woman! Head to a "lo bun" for the freshest banh hoi, bun, banh uot. Oh my goodness.

As for the old ladies and their cottage industries, we'll leave them to their privacy and feel fortunate that they practice their craft in the U.S.

[Carol Nguyen]

I LOVE reading your blog. You write about things that I need to know, but never bother to ask my mother-in-law. THANK YOU for the education.

[Tuty]

I learn something new today!! Thank you for sharing and I look forward to your next Vietnamese noodle 101.

[Cookie]

I've only had these noodles once at a Vietnamese restaurant in Fremont. I remember thinking how strange that they came in a square but tasted wonderful! I especially like dipping them in fish sauce. SO good and simple!

[Xuuxuu]

I recently went to a Sri Lankan restaurant and tried something extremely similar in taste and look to banh hoi, called String Hoppers, which are also made from rice. Their shape, however, is round.

[Andrea Nguyen]

Xuuxuu -- I completely forgot about South Indian and Sri Lankan string hoppers. They are similar in style and are often a breakfast item. Did you have them served with curry? Funny with the banh hoi -- they're served dry, never with a gravy-type sauce, only with a light dipping sauce. I suppose you're expected to eat the banh hoi with rich foods and then there's the requisite scallion oil.

I've not seen string hoppers sold fresh at Indian markets. There aren't that many Sri Lankan markets around. The noodles can be fried too. Thanks for helping to make the culinary/cultural connection!

[rebecca subbiah]

this look awesome I adore vietnamese food so happy I found your blog

[Lan]

I actually found a YouTube video of the method Kimberlea describes. A neat trick in the video is to steam the noodles with a lightly oiled splatter guard over a pot of boiling water.

http://www.youtube.com/watch?v=GKz8CbnVxgA

[Siverek, Siverek Haber]

I've not seen string hoppers sold fresh at Indian markets. There aren't that many Sri Lankan markets around. The noodles can be fried too. Thanks for helping to make the culinary/cultural connection!

[Tony]

Does anyone know what type of machine that make ban'h ho?i ? I love to know the maker and where to find one.

Thanks

[www.facebook.com/profile.php?id=1060744932]

Tony, I don't of the machine for making banh hoi. Sorry.

[Nguyen Ngoc H. Yen]

Vietnamese rice noodle can be created thousand of dish. Love it.
It’s Yummy and simply irresistable. But the thing I’m afraid is it contains so much carbohydrate. But now I found a new way to replace normal Pasta and noodles. Do you know about Vietnamese brown Rice noodle? It’s 100 percent good for your health. So thrilled to come across this Vietnamese noodle soup Happy Pho. It takes 15 mins for me to cook & has super healthy ingredients, so it’s tasty and doesn’t make me feel terrible afterwards like a lot of Asian prepackaged products. I found it at Whole Foods Berkeley but I think they’re at a bunch of other stores too. check their sites and surprise: http://staranisefoods.com