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Vietnamese Vermicelli Bundles (Bánh hỏi) with Lemongrass Lion’s Mane

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:

  1. Pickled daikon radish and carrots taste better after one day in the vinegar solution but it will still taste good after 10-15 minutes.
  2. Here’s the link to my vegan fish sauce recipe.
  3. If you do not have access to lemongrass lion’s mane, the next best substitute would be shitake mushrooms or oyster mushrooms.
  4. 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.
  5. 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.
  6. 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.

Vietnamese Vermicelli Bundles (Bánh Hỏi) With Lemongrass Lion’s Mane

1. Pickled daikon radish and carrots taste better after one day in the vinegar solution but it will still taste good after 10-15 minutes.
2. Here’s the link to my vegan fish sauce recipe.
3. If you do not have access to lemongrass lion’s mane, the next best substitute would be shitake mushrooms or oyster mushrooms.
4. 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.
5. 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.
6. 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.

Prep Time

30 min

cooking time

10 min

Servings

2

total time

40 min

Difficulty

Ingredients

1
Lemongrass Lion’s Mane
2
3 oz Lion’s Mane mushroom
3
1 tsp dark soy sauce
4
1 tbsp sweet soy sauce
5
2 garlic cloves, minced
6
1 small piece of ginger, grated
7
1 tbsp lemongrass, minced
8
1 tsp sugar
9
1/2 tsp ground black pepper
10
1 tsp neutral oil
11
Pickled Daikon Radish and Carrots
12
1 small daikon radish, thinly shredded
13
1 small carrot, thinly shredded
14
1/4 cup white distilled vinegar
15
5 tbsp sugar
16
3/4 cup water
17
1 tsp salt
18
Sides
19
3oz dried banh hoi (fine rice vermicelli)
20
3-4 pieces romaine lettuce
21
2-3 mint sprigs
22
2-3 basil sprigs
23
1 persian cucumber, sliced
24
Scallion oil
25
1 scallion, roughly chopped
26
1.5 tsp neutral oil
27
1/2 tsp salt
28
Tiff’s vegan fish sauce
29
2 tbsp sugar
30
4 tbsp hot water
31
2 tbsp white distilled vinegar
32
2 tbsp soy sauce
33
Juice of 1 lime
34
4 bird eye chili pepper, roughly chopped
35
4 cloves garlic, minced

Cooking Instructions

1
Step 1
Bring 4 cups of water in a small pot to boil. Wipe the lion’s mane with a damp paper towel to remove any dirt. Using your finger to tear the mushroom apart into bite size pieces. Add the mushroom to the boiling water. Cook for about 3 minutes. Drain the water and once cooled, squeeze out all the water. Transfer to a small bowl and marinate the mushrooms with dark soy sauce, sweet soy sauce, garlic, lemongrass, sugar, black pepper, garlic, and ginger. Set aside while we prep the vegetables.
2
Step 2
Peel the outer layer of the daikon radish and carrots and discard. Now shred the radish and carrots. Add to a bowl with 1 tsp of salt and 1 tbsp of sugar. Massage the vegetables with your hands. Set aside for 5-10 minutes. You can tell its ready by bending one piece and it shouldn’t snap in half. Rinse the vegetables with water to get rid of the salt. Squeeze out all the liquid from the vegetables with your hands. Add the vegetables to a clean jar along with the vinegar, remaining sugar, and water. Store in the refrigerator while we make the rest of the ingredients.
3
Step 3
Wash and dry the lettuce, mint, and basil. Prep the cucumbers and scallion. Add the scallion to a bowl along with the oil and salt. Microwave the scallion oil for 45 seconds. Set aside.
4
Step 4
Add the dried banh hoi pieces to a large bowl. Cover with room temperature water and soak for 5 minutes. Drain the water. Cover the bowl with a wet paper towel and microwave for 1-2 minutes. The banh hoi should be soft and ready to eat. Set aside.
5
Step 5
Heat up the oil in a nonstick pan. Saute the mushrooms for about 5-7 minutes or until golden brown on all sides. Set aside.
6
Step 6
On a large plate, add the lettuce, basil, mint, cucumbers, and pickled vegetables on one half. On the other half of the plate, add the lemongrass lion’s mane and banh hoi. Top the banh hoi with the scallion oil. Add a small bowl of the vegan fish sauce in the center. Enjoy by layering in the following order: half a piece of lettuce, one mint and basil leaf each, one piece of cucumber, a few pieces of the pickled veggies, and 1-2 piece of the lemongrass lion’s mane. Wrap like a taco, dip in the vegan fish sauce, and enjoy!
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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