Bánh Hỏi is one of my favorite noodle dishes to make because it's so easy, fresh and fun to eat! It is a Vietnamese dish made of rice vermicelli that is woven into a bundle to form thin sheets.
It's typically served cold with a vast array of fresh raw veggies and herbs and a protein and topped with a Nước chấm [Vietnamese dipping sauce consisting of fish sauce, water, sugar and lime]. You definitely cannot leave out the nước chấm. It's my favorite thing about Vietnamese food sweet, salty and tangy. I typically drown my food in it.
Lucky for me I got my hands on a pre-made bottle of Chấm Mama's sauce which is a new start up in the Northern Virginia area. If you're in the area, I would highly recommend you checking them out as they're currently doing a pre-launch of their product! It's got a spicy kick and oh so much garlicky flavor to the tangy sauce.
I decided to give this pre-made sauce a try. So I whipped up a quick Bánh Hỏi recipe with Salt n' Pepper Prawns and since I still had my picked daikon and carrots left over, it was the perfect pairing.
Typically Salt 'n Pepper Prawns are very salty and spicy but since my dish is being served with nước chấm which is already typically very salty and spicy, my recipe cuts down the typical sodium and doesn't include the spice.
2 Servings, Approx. 20 mins
What You'll Need
10-12 Sheets Bánh Hỏi
8-12 Prawns with Head On, deveined, trim away sharp point on head and whiskers
¼ tsp White Pepper
¼ tsp Sugar
¼ tsp Salt
3 Tbsp Corn Starch
1 Garlic Clove, minced
1 Scallion Stalk, chopped green part only
Fresh raw vegetables of your choice (I typically like lettuce, thai basil, mint and cucumbers)
Chấm Mama's Sauce (or a nước chấm of your choice)
All You Need To Do
Prepare your Bánh Hỏi. Bring a pot of water to a boil. Once the water is boiling, add your noodle sheets and let it cook for 2 mins. Remove and rinse under cold water. Drizzle some sesame oil ontop and toss to keep them from sticking. Set aside to cool down.
In a small bowl mix your scallions, ¼ tsp Sesame Oil and a dash of salt. Set aside.
Prepare your shrimp. Dredge your shrimp in corn starch until fully covered.
In a large wok or cast iron skillet, fill it with oil about 1 in on medium high heat.
Add your shrimp carefully to the hot oil. Depending on how large your pan is you may need to do this in batches carefully keeping the shrimp apart from each other so that they do not stick.
You will need to work fast as not to overcook your shrimp. You should only cook the shrimp for approx. 30 secs on each side, remove from the oil and place on a plate with a paper towel to drain the oil.
In a small bowl, combine your pepper, sugar and salt and set aside.
Remove the oil from your pan reserving about 2 Tbsp and heat on medium.
Add your garlic and cook until the oil is fragrant and garlic is slightly golden brown.
Add your shrimp to the oil and toss in your salt mixture. Tossing the shrimp throughly to be coated with the mixture for about 1-2 minutes until your shrimp it's nice and crispy.
Divide your noodles to onto a serving plate and drizzle your scallion mixture on top of the noodles.
Add your desired raw veggies and pickled veggies.
Add your shrimp and serve with a side of Chấm Mama's nước chấm.