Banh Hoi Nem Nuong / Fine Woven Vermicelli with Grilled Pork Sausage

Banh Hoi is a traditional Vietnamese vermicelli known for its intricate and lace-like appearance. While the taste is similar to the standard Vietnamese vermicelli, banh hoi is a considerable step up in terms of aesthetics. Banh Hoi Nem Nuong pairs the beautiful, fine-woven vermicelli noodles with grilled pork sausages that are smoky, sweet, and savory, along with all the fresh herbs and veggies that are representative of Vietnamese cuisine, making this a perfect dish. Banh hoi nem nuong is often served at special occasions, celebrations, and family gatherings, as it’s typically served as a big platter and is a fun and entertaining way to feed your guests. Don’t hesitate to make this for yourself anytime you crave the bright and fresh flavors of Vietnamese cuisine!

How to Make the Banh Hoi:

For my recipe, we’ll be using the dried version that comes already woven and in sheets, making the process easier. Outside of Vietnam, it’s not often that you’ll see banh hoi made from scratch. Even so, the first time I prepared the banh hoi, I recall feeling overwhelmed by the instructions in the package because they were unnecessarily complicated. So here’s my foolproof method of cooking the dried banh hoi instead:

Step 1: Add your fine-woven vermicelli noodles to a pot of boiling water, seasoning it generously with salt. Cook the noodles on high for 60 seconds – no more, no less.

Step 2: Drain noodles in a colander and gently rinse with cold tap water. Add noodles to a large mixing bowl, then drain and rinse 2-3 times to stop the cooking process and remove any excess starch. Submerge in cold tap water while we move to step 3.

Step 3: Arrange individual sheets of banh hoi in a single layer in a container or plate. Brush with oil (or scallion oil) between each layer to prevent the sheets from sticking together.

Step 4 (Optional): To serve, you can set out the plate of banh hoi as is, or if you want it to be a bit more aesthetically pleasing, roll each sheet of noodles into tubes, placing the seam side down, and top with scallion oil.

How to Make the Nem Nuong:

Step 1: Partially freeze fatty ground pork for 1-2 hours prior to making. The frozen ground pork will hold up better in the food processor without the fat melting, resulting in a smoother paste.

Step 2: Add shallots, garlic, partially frozen ground pork, single-acting baking powder (like Alsa), and Tusino Curing Powder to a food processor. Pulse a few times initially, then blend until fully incorporated.

Step 3: Wear gloves and apply oil to your hands to prevent the pork sausage from sticking to them. Then, form the pork paste into the desired size and shape. Patties, logs, or balls all work!

Step 4: Grill the pork on high heat to get a nice char and grill marks, then cook through until it reaches a safe internal temperature of 160F. Alternatively, you can also bake this at 350F for 15-20 minutes, flipping halfway in between, and then broiling on low for just a couple of minutes. Cooking the pork sausage in the air fryer will also work at 350F for 10-12 minutes and then at 400F for another 1-2 minutes to caramelize the pork sausage.

To finish this recipe, you’ll also need my pickled veggies and fish sauce dipping sauce!
If you like this nem nuong recipe, you can also use it in a banh mi or spring roll!