Vermicelli Squares with Scallion Oil

Bánh Hỏi

Preparation info

  • Serves


    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Banh hoi vermicelli is specifically used for these squares (which are also known simply as banh hoi). You can substitute them for bun, the herb noodle salad. Wrap the squares with fresh herbs from the salad platter around grilled meats and seafood. They are delicious when they are dipped in fish sauce.



    1. Soak the rice vermicelli in warm water for 10 minutes.
    2. Drain the noodles. Arrange them into a thin (approximately ½ inch thick) flat layer over a cheesecloth or well-oiled plate and place it in a steamer. Cover and steam for about 5 to 10 minutes over medium heat, or until the noodles are stuck together.
    3. Remove the noodles from the steamer, keeping them stuck together in one layer. Set aside to cool to room temperature, then cut into approximately 3 x 3-inch squares. They can also be 3 x 6-inch squares, folded in half.
    4. Drizzle each square with the scallion oil. Stack the squares on a serving plate and top with the fried shallots or fried garlic. Serve with the salad platter, in lieu of an herb noodle salad.