Banh Hoi: Vietnamese Rice Noodles with Beef Grilled beef slices are best served as a side dish rather than as a main course.
Cookbook author/food writer Andrea Nguyen and her cooking classes are two of my favorite things.
Andrea was the first person I invited to write a guest article for Rasa Malaysia a few months ago. Andrea was gracious enough to accept my offer despite her hectic schedule—her new cookbook, Asian Dumplings, will be out in August. I’m ecstatic and humbled, without question. In honor of Andrea’s arrival at Rasa Malaysia, we’d like to introduce you to her Banh Hoi or Vietnamese Rice Noodles with Beef.
Please visit Viet World Kitchen to learn more about Andrea and Vietnamese food. Her excellent bio may be found right here.
As a fan of Bee’s favorite Vietnamese dish, Banh hoi rice noodles, I was honored when she requested me to write a guest post for Rasa Malaysia.
Vietnamese cuisine is known for its delicate flavors, and the thin noodles (think of something more refined than Italian angel hair pasta) are commonly served during gatherings and festivities.
Noodles in the shape of rectangular cheesecloth mats are easily identifiable. A Vietnamese market or a Chinese barbecue shop in a Vietnamese neighborhood is the best place to get fresh banh hoi (pronounced “Baan hoy”), often sold on Styrofoam trays and wrapped in plastic wrap.
Grilled beef slices are an ideal addition to banh hoi because they’re simple to make and packed with protein.
This dish is served in lettuce and fresh herbs, as is customary for the Vietnamese people. To make this dish, all you need to do is grab some lettuce, add some spices, a piece of rice noodle, and a piece of beef. You can indulge the flavor and texture of the sauce by dipping your creation in it. Perfect for the grilling season, this one-dish supper comes together quickly.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 430 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- Caramel Shrimp (Vietnamese Tom Rim)
- Goi Cuon (Vietnamese Fresh Spring Rolls)
- Bean Curd Skin w/ Shrimp (Vietnamese Tau Hu Ky)
- Banh Mi
- 1 1/4 pounds of well-marbled tri-tip, bottom sirloin steak, well-trimmed (about 1 pound after cutting)
- 1 cucumber, seeded and sliced
- 8-12 sprigs of other Vietnamese herbs, such as red perilla (tia to) and Vietnamese balm (kinh gioi)
- 2 teaspoons light brown sugar
- 1 small shallot, finely chopped
- 1/4 teaspoon black pepper, freshly ground
- 1 tbsp. fish sauce
- 2 tablespoons oil
- 8 to 12 sprigs of mint
- 2 large cloves of garlic, minced and crushed to a paste
- 3/4 cup Nuoc Cham dipping sauce
- 1 tablespoon light soy sauce, regular
- 8 to 12 sprigs of cilantro
- 1/2 cup Scallion Oil Garnish
- 1 head soft leaf lettuce, such as a red leaf, green leaf, or butter leaf
- 1 pound fresh banh hoi fine rice noodles
- 1/8 teaspoon salt
- The steak will be simpler to cut if you put it in the freezer for about 15 minutes before slicing. In strips 1 1/2 inches wide and 3 inches long and 1/4 inch thick, slice the meat thinly, cutting against the grain. Angle the knife as necessary to get the desired width. Set away for a later time.
- Garlic, brown sugar, salt, shallot, pepper, fish sauce, soy sauce, and oil are all mixed together in a bowl. To dissolve the sugar, give it a good stir. Mix in the meat, then use your hands to thoroughly coat each piece with the seasonings. Marinate at room temperature for an hour by covering the dish with plastic wrap. Alternatively, let the steak come to room temperature for 30 minutes before grilling.
- Create the scallion oil while the beef marinates if you haven’t already. Prepare the banh hoi noodles while the meat is cooking. Use scissors to cut each noodle into quarters the size of a deck of cards. Set up two platters with noodles in overlapping layers, and top each piece with some of the scallion oil. The remaining oil can be served on the side for additional richness. The noodles should be covered and left aside to avoid drying out while the beef cooks. The lettuce, herbs, and cucumber can be served in one or two individual servings at the dinner table. A communal dish or separate dipping sauce containers can be placed on the table for guests to use.
- Light a gas grill and heat it to medium-high heat (you may hold your hand over the rack for no more than 5 seconds). Preheat the oven for 20 minutes before you begin broiling the steak, and place a rack about 4 inches from the heat source.
- Individual chunks of meat are commonly grilled, with tongs often used to stir the meat. Grill the pork on skewers that have been bathed in water for 45 minutes (for 16 to 20 skewers) if you choose; you can serve it this way or take the skewers off. Make sure the steak is brown and slightly scorched after grilling or broiling for 5 to 7 minutes.
- Serve with noodles, lettuce, herbs, and dipping sauce on a plate. Lettuce leaves, fresh herbs, a banh hoi noodle, and some beef should be placed in the palms of your visitors’ hands before they begin to eat. Take out the bundle, dip it in the sauce, and put it in your mouth.
- If beef isn’t your thing, you may substitute boneless, skinless chicken thighs or pork shoulder.