Vegan Banh Hoi (Vietnamese Rice Vermicelli Cakes)
Delight your taste buds with Vegan Banh Hoi, a classic Vietnamese dish featuring delicate rice vermicelli cakes adorned with a fragrant scallion oil and vibrant fresh herbs. This light and refreshing recipe is perfect for vegans and non-vegans alike, showcasing a medley of fresh mint, basil, coriander, crunchy mung bean sprouts, and crisp cucumber slices. Easy to prepare in just 30 minutes, these woven noodle cakes make a stunning appetizer or a satisfying light meal. Enhance the flavors with an optional side of vegan Vietnamese dipping sauce (Nuoc Cham) for a tangy, umami kick. Perfectly suited for fans of authentic Asian cuisine, this dish is a true celebration of texture and taste!
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Ingredients
- 400 grams rice vermicelli noodles
- 4 stalks scallions (green onions), finely chopped
- 3 tablespoons neutral oil (such as vegetable or sunflower oil)
- 0.5 teaspoon salt
- 30 grams fresh mint leaves
- 30 grams fresh basil leaves
- 30 grams fresh coriander (cilantro) leaves
- 100 grams mung bean sprouts
- 1 medium cucumber, thinly sliced
- 0 optional, for serving Vietnamese dipping sauce (Nuoc Cham)
Directions
Step 1
Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to the package instructions, usually around 4-6 minutes.
Step 2
Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Drain again thoroughly.
Step 3
Spread the noodle onto a clean kitchen towel or cheesecloth and pat gently to remove excess water.
Step 4
In a small skillet, heat the neutral oil over medium heat. Add the chopped scallions and salt. Stir-fry for 1-2 minutes until the scallions are softened and fragrant. Remove from heat and set aside.
Step 5
To assemble Banh Hoi, arrange the noodles into flat, woven cakes or mounds on a serving plate or tray.
Step 6
Drizzle or brush the fragrant scallion oil mixture over the noodle cakes evenly.
Step 7
Arrange the fresh mint leaves, basil leaves, coriander leaves, bean sprouts, and cucumber slices around the noodle cakes for serving.
Step 8
Optionally, serve with a side of vegan Vietnamese dipping sauce (Nuoc Cham) for added flavor.
Step 9
Enjoy your Vegan Banh Hoi as a fresh, delightful dish perfect for a light meal or appetizer.
Nutrition Facts
| Serving size | (1010g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1960.9 |
| Total Fat 45.7g | 0% |
| Saturated Fat 6.6g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1656.8mg | 0% |
| Total Carbohydrate 349.8g | 0% |
| Dietary Fiber 15.7g | 0% |
| Total Sugars 14.3g | |
| Protein 38.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 292.1mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 1239.3mg | 0% |
Source of Calories