Low Sodium Banh Hoi (Vietnamese Rice Vermicelli Cakes)

Discover a healthier twist on a Vietnamese classic with this Low Sodium Banh Hoi recipe, a delightful medley of soft rice vermicelli noodles, fresh herbs, and vibrant vegetables. Perfect for those seeking lower-salt options without sacrificing authentic flavor, these delicate rice vermicelli cakes are lightly coated in a fragrant garlic and green onion oil, then topped with crunchy unsalted peanuts, fresh cilantro, julienned carrots, cucumbers, and aromatic mint leaves. Served on a bed of crisp lettuce with a tangy low sodium fish sauce dipping sauce, this dish is as beautiful to serve as it is satisfying to eat. Ready in just 30 minutes, this light, gluten-free Vietnamese favorite is an ideal choice for a healthy appetizer or a fresh, shareable main course.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 ounces Rice vermicelli noodles
• 8 cups Water
• 1 teaspoon Garlic, minced
• 3 tablespoons Green onions, chopped
• 3 tablespoons Olive oil
• 2 tablespoons Fresh cilantro, chopped
• 2 tablespoons Unsalted roasted peanuts, crushed
• 6 Lettuce leaves
• 1 Carrot, julienned
• 1 Cucumber, julienned
• 2 tablespoons Fish sauce (low sodium)
• 1 tablespoon Lime juice
• 1 tablespoon Rice vinegar
• 1 teaspoon Sugar
• 2 tablespoons Fresh mint leaves

Directions

Step 1

Bring 8 cups of water to a boil in a large pot.

Step 2

Add 8 ounces of rice vermicelli noodles and cook for 3-5 minutes until tender, but not mushy.

Step 3

Drain the noodles and rinse under cold water to stop cooking. Set aside.

Step 4

In a small pan, heat 3 tablespoons of olive oil over medium heat.

Step 5

Add 1 teaspoon of minced garlic and 3 tablespoons of chopped green onions to the pan, sautéing for about 1 minute until fragrant.

Step 6

Toss the cooked noodles with the garlic and green onion mixture to evenly coat.

Step 7

Lay lettuce leaves on serving plates and portion the noodles onto each leaf.

Step 8

Top the noodles with fresh cilantro, unsalted roasted peanuts, julienned carrot, cucumber, and fresh mint leaves.

Step 9

In a small bowl, mix 2 tablespoons of low sodium fish sauce, 1 tablespoon of lime juice, 1 tablespoon of rice vinegar, and 1 teaspoon of sugar to make the dipping sauce.

Step 10

Serve the noodle cakes with the dipping sauce on the side.

Nutrition Facts

Serving size	(2539.9g)

Amount per serving	% Daily Value*
Calories	1412.2

Total Fat 51.7g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 1165.9mg	0%
Total Carbohydrate 209.6g	0%
Dietary Fiber 9.6g	0%
Total Sugars 12.9g
Protein 27.2g	0%

Vitamin D 0IU	0%
Calcium 244.6mg	0%
Iron 5.5mg	0%
Potassium 825.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.9%

Protein: 7.7%

Carbs: 59.4%