Banh hoi is a traditional Vietnamese rice noodle dish made from finely ground rice flour. Unlike flat rice sheets or thick noodles, banh hoi consists of extremely thin, delicate strands woven into small, soft mats. In the photo: The process of kneading the dough for making banh hoi. (Photo: Khanh Hoa - VNA)The rice dough, after being soaked and steamed, is kneaded until smooth and shaped into large cylindrical blocks. (Photo: Khanh Hoa - VNA)As the dough is pressed through the extruder, it emerges in fine strands. The artisan swiftly catches and separates them by hand into small, even portions, neatly arranged on bamboo trays. (Photo: Khanh Hoa - VNA)As the dough is pressed through the extruder, it emerges in fine strands. The artisan swiftly catches and separates them by hand into small, even portions, neatly arranged on bamboo trays. (Photo: Khanh Hoa - VNA)A high-quality batch features strands as thin as bamboo toothpicks, with the portions holding together without breaking or clumping. When eaten, the texture is firm yet tender, revealing the natural sweetness of rice flour and the richness of coconut oil. The dish is typically served with pork offal—including heart, liver, and kidneys—fresh herbs, and tamarind-based fish sauce. (Photo: Khanh Hoa - VNA)Steaming the banh hoi at the workshop. (Photo: Khanh Hoa - VNA)Banh hoi is a traditional Vietnamese rice noodle dish made from finely ground rice flour. Unlike flat rice sheets or thick noodles, banh hoi consists of extremely thin, delicate strands woven into small, soft mats. (Photo: Khanh Hoa - VNA)Fresh batches of banh hoi, still hot from the steamer, at the traditional Le Van Chuong workshop in Phu Long, Ham Thang ward, Lam Dong province. (Photo: Khanh Hoa - VNA)
Traditional craft of banh hoi lives on in Phu Long
The banh hoi craft of Phu Long, in Ham Thang ward, Lam Dong province, is a long-standing rice-based handicraft known for its meticulous, fully manual process. Made from finely ground rice, banh hoi consists of delicate, thread-like strands woven into soft, airy mats. The dish itself is prized for its light texture and subtle sweetness, often served with herbs, pork or pork offal, and regional dipping sauces.
