Bánh Hỏi

Bánh hỏi is a Vietnamese side dish prepared by weaving rice vermicelli into flat, rectangular bundles.

Lastest Updated January 6, 2024
Verified by A-Z Cuisines Team
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Fact: Bánh hỏi is a vital part of many traditional Vietnamese ceremonies.

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Basic Information

Bánh Hỏi: Basic Information

Pronunciation

/ɓaɲ hɔːj/ or bahn-hoy

Alternative Name(s)

No

Dish Type

Dry noodle dishes, rice dishes, steamed dishes.

Course

Main Course

Mealtime

Breakfast, Lunch, Dinner
Origin and Region

Bánh Hỏi: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Central Vietnam

Associated Region

Binh Dinh
Vietnam Map
A Deep Dive

Popular Bánh Hỏi Variations

Ingredients and Preparation

Bánh Hỏi: Ingredients and Preparation

Main Ingredients

Rice flour, water, vegetable oil, and scallions or garlic chives

Main Cooking Method

Steaming

Preparation Process

Preparing the rice flour, making the rice dough, shaping the rice vermicelli, steaming the rice vermicelli, topping with scallion and garlic chives before serving.
A Deep Dive

Bánh Hỏi: A Deep Dive

Cultural Significance

Traditional dish usually served at ceremonial parties in Central and Southern Vietnam.

Taste

Slightly sweet

Texture

Soft, light, non-sticky

Aroma

Mild

Color

White

Serving Style

In a plate

Serving Temperature

At room temperature

Accompaniment

  1. Fresh herbs and vegetables: cucumbers, lettuce, Thai basil, coriander, fish mint, Vietnamese balm, etc.
  2. Pickled vegetables
  3. Nước chấm (dipping sauce)

Occasions

Weddings, festivals

Seasons

Year-round

Special Diets

Gluten-free, vegetarian, vegan

Calories

363 calories, according to data of MyFitnessPal for one serving (100 grams) of bánh hỏi.

Popularity

Vietnam

Popular Similar Dishes

  1. Bún Chả
  2. Bún Thịt Nướng

Popular Dining Area

Restaurants and local households in Vietnam.

Bánh hỏi is a time-honored Vietnamese noodle dish made by weaving rice vermicelli into long, thin sheets, which are then rolled into rectangular bundles. It is typically topped with mỡ hành (chopped scallions or garlic chives sautéd in vegetable oil).

Banh Hoi Overview

Bánh hỏi is a popular side dish in Southern and Central Vietnam, where locals use it to pair with various foods and condiments, especially nước chấm (dipping sauce made from fish sauce, sugar, lime juice, and chili peppers).

The birthplace of bánh hỏi is Binh Dinh, a coastal province in Central Vietnam. This noodle dish was usually served at “lễ hỏi,” a traditional Vietnamese engagement ceremony, hence the name.

“Bánh” means any type of food made from flour, and “hỏi” refers to “lễ hỏi” or “engagement ceremony.”

Nowadays, bánh hỏi appears on many other special occasions, such as weddings, death anniversaries, birthdays, Tet celebrations, and so on. The woven rice vermicelli dish is also suitable for any everyday meal, from breakfast to dinner.

Continue reading for more interesting information about this familiar Vietnamese dish, such as how to prepare it and popular variations. I will also answer common concerns about bánh hỏi and mention similar dishes.

Key Points

  • Bánh hỏi is a Vietnamese dish consisting of woven rice vermicelli bundles topped with scallions and oil garnish.
  • Bánh hỏi acquired its name since it was initially served at “lễ hỏi,” a traditional Vietnamese engagement ceremony.
  • Bánh hỏi is very popular in Southern and Central Vietnam.
  • Making bánh hỏi is an elaborate process.
  • Bánh hỏi can be paired with many dishes, creating many variations.

Bánh Hỏi Images

How Is Bánh Hỏi Prepared?

The making of bánh hỏi involves the following 4 steps:

StepsDescription
Preparing the rice flourSoaking the rice in water for 10 – 12 hours

Grinding the rice into fine flour

Letting the rice flour drain overnight
Making the rice doughMixing the rice flour with water

Carefully kneading or lightly steaming the mixture to thicken it
Shaping the rice vermicelliRunning the rice dough through special copper or aluminum cylinders with tiny holes to create noodle strands

Pressing the noodle strands into thin, rectangular sheets
Cooking the rice vermicelliSteaming bánh hỏi until it is thoroughly cooked

Soft and tasty bánh hỏi are now ready to serve with various types of foods, resulting in numerous variations. Read on to discover the most well-known bánh hỏi versions.

What Are Popular Variations of Bánh Hỏi?

Below are 9 highly famous bánh hỏi variations throughout Vietnam.

Banh Hoi Thit Nuong

Bánh hỏi served with grilled meat and fresh vegetables
Can be paired with grilled pork, beef, or chicken

Banh Hoi Long Heo

Bánh hỏi served with boiled pork belly, pork offal (especially pork intestines), and congee
A popular breakfast dish
Also known as bánh hỏi cháo lòng

Banh Hoi Thit Quay

Bánh hỏi served with pork or duck roast
The most popular form of bánh hỏi combo

Banh Hoi Nem Nuong

Bánh hỏi served with nem nướng (grilled pork sausage) and fresh vegetables

Banh Hoi Mat Vong

A type of elaborately woven bánh hỏi
Has eyelets like the surface of a woven hammock
Usually served with grilled pork and vegetables

Banh Hoi Chao Tom

Bánh hỏi served with chạo tôm (sugarcane shrimp) and fresh vegetables

Banh Hoi Bo Nuong La Lot

Bánh hỏi served with bò nướng lá lốt (beef in betel leaves)

Banh Hoi Tom Nuong

Bánh hỏi served with grilled shrimp and fresh vegetables

Banh Hoi Chay

Bánh hỏi served with fried tofu or only the scallion-oil garnish
Vegan bánh hỏi combo

These bánh hỏi variations share many advantages and disadvantages, which you are about to discover.

What Are Popular Variations of Bánh Hỏi?

Bánh hỏi has the following positive and negative traits.

Pros

  • Cultural significance: Bánh hỏi is a traditional Vietnamese dish served on many important occasions in the country.
  • Versatility: Bánh hỏi is excellent at pairing with various Vietnamese foods, from savory dishes to condiments, vegan to meaty delights.
  • Digestibility: Bánh hỏi is an easily digestible dish suitable for anyone seeking a less heavy meal. In addition, bánh hỏi is served in small portions, so it is easy to control your servings.
  • Gluten-free nature: As a rice-based dish, bánh hỏi is naturally gluten-free.

Cons

  • Bland flavor: Bánh hỏi doesn’t have much flavor on its own and must be paired with other dishes.
  • Preparation time: The intricate weaving of the rice vermicelli is a time-consuming process and very difficult to carry out at home without specialized tools.
  • Short shelf life: Bánh hỏi is best consumed fresh and rather easy to spoil at room temperature. It can be refrigerated for 1 – 2 days or frozen for 3 months, but freezing might compromise its soft texture.

Besides the pros and cons of bánh hỏi, I have more facts to tell you about this Vietnamese noodle dish, such as its storage method and where to find bánh hỏi.

Bánh Hỏi FAQs

In Vietnam, a popular way to store bánh hỏi is to put it in a bamboo basket lined with fresh banana leaves and refrigerate the dish. In case you don’t have those tools, just place bánh hỏi in a sealed container and put it in the fridge as with other foods.

Yes, bánh hỏi is available in many Vietnamese restaurants abroad. You can also find dried bánh hỏi in Asian grocery stores. Packaged bánh hỏi has a long shelf life and can be cooked to enjoy whenever you want.

Bánh hỏi consists of intricately woven thin strands of rice vermicelli and is often found on festive occasions. By contrast, bún refers to Vietnamese rice noodles widely served in daily meals, from home cooking to street food stalls.

Similar Dishes of Bánh Hỏi

Bun Cha

Bún chả is a traditional Vietnamese dish of Hanoi with grilled pork soaked in a diluted fish sauce to serve with rice noodles and greens.

Bun Thit Nuong

Bún thịt nướng is a Vietnamese dish from the southern region, consisting of rice vermicelli, grilled pork, fresh herbs, and nước chấm.

Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

  • Hospitality (Commercial Cookery) at TasTAFE
  • Culinary Arts at Kendall College (Australia Branch in Sydney)
  • Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.

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