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Bánh hỏi with lemongrass tofu
Rice vermicelli with lemongrass tofu
Bánh hỏi chay: Bình Định woven rice vermicelli with scallion oil, herbs and grilled lemongrass tofu
In Quy Nhơn and across Bình Định, breakfast stalls sell bánh hỏi by the tray: mats of hair-fine rice vermicelli brushed with scallion oil and eaten rolled in lettuce with roast pork, grilled meat or, at temple stalls, tofu. Making the woven mats from scratch needs a press, so cooks everywhere now buy dried bánh hỏi sheets or very fine vermicelli and steam them into mats, which is what this version does. The lemongrass tofu and a soy-lime dipping sauce keep the whole plate vegan; the usual partner is nước mắm chấm with grilled pork. Chef's tip: steam the vermicelli rather than boiling it; boiled strands go soft and clump, and the mats will not hold together.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the tofu
- 14 oz firm tofupressed and cut into 1.5 cm thick slabs
- 2 stalks lemongrasstender part, very finely chopped
- 2 tbsp tamari
- 1 tsp sugar
- 2 tbsp neutral oil
For the vermicelli
- 6 spring onionsgreen parts thinly sliced
- 4 tbsp neutral oilfor the scallion oil
- ¼ tsp salt
For the dipping sauce
- 3 tbsp tamari
- 2 tbsp lime juice
- 2 tbsp sugar
- 5 tbsp warm water
- 1 clove garlicminced
- 1 red chillisliced
To serve
- 1 head soft lettuce leaves
- 1 large handful mixed Vietnamese herbsmint, perilla, Thai basil
- 1 cucumbercut into batons
- 1 ⅜ oz roasted peanuts (optional)crushed
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Method
0/8 doneStep 1: Mix 2 stalks lemongrass, 2 tbsp tamari and 1 tsp sugar, coat 14 oz firm tofu in it and leave for 15 minutes.
15 minStep 2: Fry the tofu in 2 tbsp neutral oil in a frying pan over a medium-high heat until both sides are deep golden and the lemongrass on top is crisp and fragrant.
10 minStep 3: Soak 10 ½ oz dried bánh hỏi or extra-fine rice vermicelli in cold water for 10 minutes, just until pliable, then drain.
10 minStep 4: Lay the vermicelli loosely in a steamer lined with a damp cloth and steam over boiling water on a high heat until soft and springy with no hard white centres.
8 minStep 5: Heat 4 tbsp neutral oil in a small pan until shimmering, take it off the heat and add 6 spring onions and ¼ tsp salt; they should sizzle and turn bright green.
2 minStep 6: While the vermicelli is warm, press small handfuls into thin palm-sized mats on a plate and brush each with scallion oil.
5 minStep 7: Stir 3 tbsp tamari, 2 tbsp lime juice, 2 tbsp sugar and 5 tbsp warm water until the sugar dissolves, then add 1 clove garlic and 1 red chilli.
Step 8: Serve the mats with the tofu, 1 head soft lettuce leaves, 1 large handful mixed Vietnamese herbs, 1 cucumber and 1 ⅜ oz roasted peanuts. Wrap a piece of mat, tofu and herbs in lettuce and dip each roll as you eat.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 18 g
- Carbs
- 70 g
- Fat
- 19 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bánh hỏi with lemongrass tofu take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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