Low Fat Banh Hoi (Vietnamese Rice Vermicelli Cakes)
Elevate your dining experience with this Low Fat Banh Hoi, a lighter twist on traditional Vietnamese rice vermicelli cakes. Made with delicate layers of tender rice vermicelli pressed into airy cakes and misted with vegetable oil spray for minimal fat, this recipe is a guilt-free way to savor authentic flavors. Each bite is complemented by fresh, crisp lettuce, cooling cucumber, and fragrant mint, all paired with a vibrant homemade dressing of fish sauce, lime, garlic, and chili. Ready in just 40 minutes, these elegant cakes are perfect for light lunches, dinner starters, or an impressive addition to any gathering. Enjoy a healthy, flavor-packed taste of Vietnam with this easy, low-fat recipe!
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Ingredients
- 200 grams rice vermicelli
- 1 bottle vegetable oil spray
- 50 grams spring onions (green part only)
- 2 tablespoons fish sauce
- 1 tablespoon low sodium soy sauce
- 1 whole lime
- 1 teaspoon sugar
- 2 cloves garlic
- 1 whole red chili
- 20 grams fresh mint leaves
- 1 whole fresh cucumber
- 100 grams lettuce leaves
Directions
Step 1
Soak 200 grams of rice vermicelli in warm water for 10 minutes until they are soft.
Step 2
Bring a pot of water to a boil. Drain the soaked vermicelli and blanch in boiling water for 1-2 minutes until tender. Drain well.
Step 3
Spray a thin layer of vegetable oil spray onto a large plate or bamboo mat.
Step 4
Place a thin layer of the cooked vermicelli over the plate, pressing gently to form a thin cake layer. Repeat with remaining vermicelli to form more cakes.
Step 5
Set the vermicelli cakes aside to cool.
Step 6
Finely chop 50 grams of the green part of spring onions. Slice 1 red chili and mince 2 garlic cloves. Juice 1 whole lime.
Step 7
In a small bowl, mix 2 tablespoons of fish sauce, 1 tablespoon of low sodium soy sauce, lime juice, 1 teaspoon of sugar, minced garlic, and sliced chili to create a dressing.
Step 8
Finely shred 1 cucumber and wash 100 grams of lettuce leaves. Arrange them on a serving plate along with 20 grams of fresh mint leaves.
Step 9
To assemble, gently peel off each vermicelli cake, and serve with fresh lettuce, cucumber, and mint. Drizzle the dressing over and enjoy.
Nutrition Facts
| Serving size | (946.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2253.5 |
| Total Fat 190.7g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 3633.5mg | 0% |
| Total Carbohydrate 80.7g | 0% |
| Dietary Fiber 9.6g | 0% |
| Total Sugars 13.7g | |
| Protein 12.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 225.7mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 1049.3mg | 0% |
Source of Calories