Nut-Free Banh Hoi (Vietnamese Rice Vermicelli Cakes)

Discover the delicate flavors of Nut-Free Banh Hoi, a Vietnamese classic reimagined for allergen-friendly dining. These intricately shaped rice vermicelli cakes are lightly brushed with aromatic scallion-infused oil, offering a subtle yet savory touch. Served alongside crisp lettuce, fragrant herbs like mint and cilantro, and a zesty fish sauce dipping blend heightened by a hint of chili and lime, this dish delivers vibrant, refreshing flavors in every bite. Perfect for sharing, this 35-minute recipe makes an elegant appetizer or light meal, inviting diners to roll the vermicelli cakes in lettuce wraps for a hands-on, customizable dining experience. Ideal for those seeking authentic Vietnamese cuisine without nuts, this recipe showcases the beauty of simple ingredients transformed into an unforgettable culinary treat.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams dried rice vermicelli
• 4 stalks green onions
• 2 tablespoons vegetable oil
• 2 cloves garlic
• 3 tablespoons fish sauce
• 1 whole lime
• 1 tablespoon sugar
• 2 tablespoons water
• 4 whole lettuce leaves
• 10 grams cilantro
• 10 grams mint leaves
• 1 whole red chili

Directions

Step 1

Begin by soaking 250 grams of dried rice vermicelli in warm water for about 20 minutes until softened.

Step 2

While the noodles are soaking, finely chop 4 stalks of green onions and set them aside.

Step 3

Mince 2 cloves of garlic and thinly slice one whole red chili for the dipping sauce.

Step 4

Once soaked, bring a large pot of water to a boil. Add the drained vermicelli and cook for about 2-3 minutes or until tender. Be careful not to overcook. Drain immediately and rinse under cold water to stop the cooking process.

Step 5

Arrange the cooked vermicelli on a bamboo mat or clean kitchen towel and use a spoon to shape them into 4-inch square cakes, about 1/2 inch thick.

Step 6

In a small pan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped green onions and stir until the oil becomes fragrant and the onions are just wilted. Remove from heat.

Step 7

Brush a small amount of the green onion oil onto each vermicelli cake to give additional flavor and a glossy finish.

Step 8

Prepare the dipping sauce by mixing 3 tablespoons of fish sauce, the juice of 1 lime, 1 tablespoon of sugar, 2 tablespoons of water, and the minced garlic together in a small bowl. Stir until the sugar is dissolved. Add sliced red chili to taste for a spicy kick.

Step 9

To serve, place the Banh Hoi cakes on a serving platter alongside 4 whole lettuce leaves, fresh cilantro, and mint leaves.

Step 10

Encourage guests to wrap each Banh Hoi cake with a piece of lettuce and fresh herbs, then dip into the savory sauce for a delightful experience.

Nutrition Facts

Serving size	(2936.2g)

Amount per serving	% Daily Value*
Calories	1622.5

Total Fat 33.0g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 4483.6mg	0%
Total Carbohydrate 300.4g	0%
Dietary Fiber 40.8g	0%
Total Sugars 37.2g
Protein 54.6g	0%

Vitamin D 0IU	0%
Calcium 1055.9mg	0%
Iron 34.5mg	0%
Potassium 5332.8mg	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: 17.3%

Protein: 12.7%

Carbs: 70.0%