How to Make Delicious Traditional Rice Vermicelli Cakes Easily at Home

How to make Traditional Banh Hoi

• 1

  Soak the rice and grind the flour

  Wash the plain rice clean and soak it in water for 10 – 12 hours.

  After soaking the rice, drain the soaking water and proceed to grind the rice finely using a flour grinder.

  The ground rice flour should be placed in a white cloth bag, hung up, and left overnight to allow the flour to dry thoroughly.

  Tip:

  • You can grind rice using a blender, but it must be sifted and ground multiple times to ensure the rice is finely ground.
  • To save time, you can buy ready-made rice flour!

  

  
• 2

  Mix the flour

  You put 2/3 of the rice flour and 1/2 teaspoon of salt into a bowl, stir well to dissolve the salt into the flour, then add 500ml of hot water, using a whisk to mix until the rice flour dissolves.

  Finally, you add 2 tablespoons of cooking oil to the flour bowl and stir for about 1 minute.

  

  
• 3

  Steam the flour

  You pour the flour mixture into the mold and place it in a steamer over medium heat, after about 2 – 3 minutes, open the steamer lid and stir the flour until the mixture thickens and becomes sticky!

  Tip: You can also put the flour in a pot and stir directly over low heat!

  

  
• 4

  Mix the dough and steam for the second time

  The dough that has been steamed previously should be taken out into a bowl, then add the remaining rice flour and mix well until the dough is combined.

  Continue to put the dough into the mold and place the mold on the steamer over medium heat for about 5 – 7 minutes until you see the surface of the dough slightly transparent.

  Note: When steaming the dough, you should only steam it lightly, avoiding overcooking the dough as it will result in the cake not turning out well.

  

  

  

  
• 5

  Knead the dough and let it rise

  Take the steamed dough out into a bowl and add 80g of potato flour, knead it well until the dough becomes smooth and elastic, then cover the bowl and let it rise for about 20 minutes.

  

  

  
• 6

  Boiling the dough

  You boil a pot of water until it is really boiling, then add 1 tablespoon of cooking oil into the pot of water.

  The dough has been rested for enough time; you form the dough into a tightly packed block and then place it into the boiling water, turn the heat high and boil the dough for about 5 minutes before taking it out.

  

  
• 7

  Kneading the dough for the second time

  You take the boiled dough out into a bowl; at this point, the dough is very hot, so you mash the dough to cool it down a bit, then use your hands to knead the dough thoroughly. After that, you put the bowl of dough into the microwave, set it to medium heat, and microwave for an additional 40 seconds before taking it out.

  You spread a little cooking oil on the tabletop, then place the dough on it and knead the dough once again until it becomes smooth and elastic without lumps.

  Finally, you shape the dough into a block that fits the bánh hỏi mold; you can divide the dough into 2 blocks to make it easier to shape the bánh hỏi, and cover the unused dough tightly with plastic wrap.

  Tip: To make delicious bánh hỏi, you need to keep the dough warm, so when kneading, you must knead quickly.

  

  

  
• 8

  Pressing the bánh hỏi dough

  Place the dough into the bánh hỏi mold, tightly close the mold lid, and gently press the dough into strands of bánh hỏi. Quickly remove the dough and then place it into the steamer mold in layers.

  

  

  
• 9

  Steaming the bánh hỏi

  Place the bánh hỏi mold into a steamer pot over high heat for about 3 minutes, and the bánh will be cooked!

  

  
• 10

  Final product

  The bánh hỏi when cooked is easy to remove, dry, and not sticky. The strands are soft and chewy, with a light elasticity, fragrant from rice.

  You can arrange the bánh hỏi on a plate, add a bit of scallion oil, serve with roasted pork, fresh vegetables, and dip in sweet and sour sauce for a wonderful experience!