Watch how to make it here
This Vietnamese vermicelli bundles with lemongrass lion’s mane dish is a vegan take on the classic Bánh Hỏi Thịt Nướng. Garlicky, lemongrass lion’s mane pairs well with pickled vegetables and fresh lettuce and herbs. Feed yourself or a large group this delicious and satisfying meal.
A few notes:
- Pickled daikon radish and carrots taste better after one day in the vinegar solution but it will still taste good after 10-15 minutes.
- Here’s the link to my vegan fish sauce recipe.
- If you do not have access to lemongrass lion’s mane, the next best substitute would be shitake mushrooms or oyster mushrooms.
- Dried banh hoi (fine rice vermicelli) can be found at almost all Asian grocery stores. It is rice vermicelli woven into bundles and laid flat in rectangular mats.
- The lemongrass lion’s mane and sides below are enough for one person. However, there will be leftover pickled daikon radish and carrots along with the vegan fish sauce.
- For any leftovers, store the lemongrass lion’s mane, fresh vegetables (romaine lettuce, mint, basil, cucumber), and vegan fish sauce all separately in an airtight container for up to 2 days. The pickled daikon radish and carrots should be stored in its own jar and is good for up to 1 week.