Sizzling Beef Banh Hoi Platter with Nuoc Cham & Herbs

“What is banh hoi?” I’m glad you asked!

Made from rice, banh hoi production is a tedious process, making it a highly regarded dish, often served at weddings and large celebrations. After being soaked and washed multiple times, rice is ground to form a paste. The paste is then steamed and kneaded until it congeals into a firm dough. The dough is then pressed through specialised cylinders to make separate noodles before someone presses the noodles together to form a kind of mesh brick.

🇻🇳 Vietnam · ⏱ 15 mins + prep · Difficulty: easy

Ingredients

• Sticky marinated beef rump
• 1 ATLAS nuoc cham tub
• 1 banh hoi noodle pack
• 1 baby cos lettuce
• 1 cucumber
• 1 coriander bunch
• 1 spring onion bunch
• 1 Vietnamese mint bunch

Method

1. Prepare the ingredients

Read the recipe in full before you begin. Bring a saucepan of water to the boil. Wash the vegetables. Slice the cucumber in half lengthways then slice on the diagonal. Pick the Vietnamese mint leaves off the stem. Pick 1–2 sprigs of coriander per person and thinly slice 1 spring onion per 2 people. Cut the base off the lettuce and separate the leaves.

2. Cook the banh hoi

Working in batches, depending on your pot size, add the banh hoi to the boiling water and cook for about 60–90 seconds or until soft. Rinse under cold water, strain and set aside.

3. Slice the beef

Thinly slice the beef into stir-fry strips and toss with the marinade and sliced spring onion.

4. Cook the beef

Heat a splash of oil in a frying pan or wok over high heat, add the beef and sear for 1–2 minutes on each side or until golden brown, crisp and cooked. Serve immediately.

To serve

Divide the sizzling beef and banh hoi between serving plates and serve with the cucumber, lettuce, Vietnamese mint and nuoc cham. We prefer to eat this dish with our hands — using the banh hoi or lettuce leaves as a vessel for the rest of the ingredients, dipping as you go.

Chef’s tips

• You may need to cook the beef in batches to prevent the pan losing too much heat.
• Serve with garlic chives.
• Cook the banh hoi 10–15 minutes before you need them, roll them up after straining and place them uncovered in the fridge to dry out slightly — this makes them less slippery and easier to handle.

Good to know

Pantry staples: cooking oil
Utensils: saucepan, frying pan, lined baking tray
Allergens: garlic, fish, chilli, soy, onion. Gluten-free customers receive a gluten-free beef marinade.