Vegetarian Banh Hoi (Vietnamese Rice Vermicelli Cakes)

Delight in the light, aromatic flavors of Vegetarian Banh Hoi, a Vietnamese classic reimagined for plant-based palates. These delicate rice vermicelli cakes are formed into petite rounds and drizzled with fragrant scallion oil, then topped with crunchy crushed peanuts for texture. A medley of fresh herbs like mint and cilantro, crisp lettuce, and refreshing cucumber slices create the perfect accompaniment, offering bright, zesty notes with every bite. Paired with a tangy soy-lime dipping sauce, this dish is a vibrant, crowd-pleasing addition to any meal and makes for a stunning appetizer or light entrée. Simple to prepare in just 35 minutes, Vegetarian Banh Hoi is a celebration of traditional Vietnamese cuisine, full of vibrant colors, fresh produce, and satisfying textures. Perfect for sharing, it's a wonderful way to bring authentic Southeast Asian flavors to your table.

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 g rice vermicelli noodles
• 3 stalks green onions
• 3 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 whole lime
• 0.5 teaspoon salt
• 50 g mint leaves
• 50 g cilantro
• 1 whole cucumber
• 100 g lettuce leaves
• 50 g peanuts

Directions

Step 1

Soak the rice vermicelli noodles in warm water for 20 minutes until they become soft.

Step 2

Drain the noodles and set them aside.

Step 3

Finely chop the green onions and set aside.

Step 4

In a small pan, heat 1 tablespoon of vegetable oil over medium heat.

Step 5

Add green onions to the pan and stir-fry them for 1-2 minutes until fragrant. Set aside.

Step 6

In a mixing bowl, combine soy sauce, sugar, juice of one lime, and salt. Stir until sugar dissolves.

Step 7

In a large pot, bring water to a boil and add the soaked noodles. Cook for 1-2 minutes until the noodles are tender.

Step 8

Drain the cooked noodles thoroughly and let them cool slightly.

Step 9

Form the noodles into small round cakes by gently pressing them together on a platter.

Step 10

Heat the remaining vegetable oil in a small pan over medium heat and drizzle it over the noodle cakes.

Step 11

Sprinkle the cooked green onions over the noodle cakes.

Step 12

Arrange mint leaves, cilantro, sliced cucumber, and lettuce leaves on a serving platter.

Step 13

Crush the peanuts and sprinkle over the top of the noodle cakes.

Step 14

Serve the vegetarian banh hoi with the fresh herbs and prepared soy sauce mixture as a dip.

Nutrition Facts

Serving size	(1143.2g)

Amount per serving	% Daily Value*
Calories	2251.6

Total Fat 68.3g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 30.3g
Cholesterol 0mg	0%
Sodium 2642.6mg	0%
Total Carbohydrate 368.6g	0%
Dietary Fiber 23.1g	0%
Total Sugars 15.6g
Protein 52.6g	0%

Vitamin D 0IU	0%
Calcium 547.7mg	0%
Iron 13.0mg	0%
Potassium 2099.8mg	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: 26.7%

Protein: 9.1%

Carbs: 64.1%