Vietnamese Meal Recipes

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Vietnamese Bi Recipe Recipe

Vietnamese Bi Recipe

10.25.12 by Jackie

Going through the website, I realized I've posted several vegetarian bì recipes but never showed how to make it with meat. Today, I made it with veal. A more authentic version would use pork meat, fat and skin. In any case, the meat is cooked, then shredded and tossed in a finely-ground dry-toasted rice powder mixture. This version is healthier than the original and every bit as tasty.

It's eaten at room temperature. You can serve it with bún (cold rice vermicelli noodles), steamed cơm tấm (Vietnamese broken rice) or in bánh mì (Vietnamese-style baguette sandwiches). I usually accompany the meat salad with đô chua (pickled carrots and daikon), Vietnamese herbs, fresh sliced chiles, lime wedges, shredded lettuce or cabbage, cucumber and nước mắm dipping sauce on the side. It's a fairly easy treat, so give this recipe a try!


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Banh Hoi Chay Recipe (Vietnamese Thin Rice Vermicelli Noodles) Recipe

Bánh hỏi is a Vietnamese specialty dish. It's composed of very thin rice vermicelli noodles, often steamed and seasoned with fried green onions. They’re usually served with barbecued beef or pork but for my husband who's a vegetarian, I accompanied them with a combination of sautéed tofu, bamboo, jicama, carrots and straw mushrooms. That's why I call this dish bánh hỏi chay (hint: chay means "vegetarian" in Vietnamese).

As a child, I remember having this dish at celebrations, though I don't really know why. I make it pretty regularly in our home because in my opinion, it's very simple to prepare and always enjoyable.


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