In Binh Dinh, one of the indispensable dishes during Tet or other special occasions is banh hoi with pork offal - a culinary masterpiece bearing the distinctive mark of this land of martial arts heroes.
The plate of rice vermicelli with pork offal, with its various flavors, looks very appealing.
While the North boasts its green sticky rice cake (bánh chưng) and the South is famous for its cylindrical sticky rice cake (bánh tét), the Central region – specifically Binh Dinh province – has bánh hỏi, a dish with a simple yet captivating flavor.
The culinary essence of Binh Dinh
When visiting Quy Nhon, especially the Phu Tai intersection area, tourists will easily find crowded eateries where locals and tourists alike eagerly enjoy the famous "pork offal porridge with rice noodles" dish.
Legend has it that bánh hỏi (a type of Vietnamese rice noodle cake) has existed for a very long time. The name "bánh hỏi" is also associated with an interesting story: in the old days, when this type of cake first appeared, everyone curiously asked each other, "What kind of cake is this?". That question was repeated over and over, and that's how the name "bánh hỏi" (rice noodle cake) came about.
The exhibition features banh hoi, a unique specialty of Binh Dinh province.
Despite its somewhat rustic name, the dish boasts an incredibly refined flavor. Made from rice flour, the tiny, pure white, silky-smooth noodles are steamed and sprinkled with fresh green chives. Banh hoi is not only visually appealing but also offers a delicate and refined sensation when enjoyed.
Banh hoi (rice noodle dish) is as elaborate as a martial arts form.
To make a delicious batch of banh hoi (rice vermicelli), the baker must go through many meticulous steps. Good quality rice is thoroughly washed, soaked in water overnight, then ground into a fine paste, steamed until cooked, and then kneaded into a smooth, pliable dough.
Once the dough reaches a certain consistency, the baker uses a mold to press it into thin, evenly sized strands. The pressing process requires skill and precision, much like a martial artist practicing graceful yet powerful movements.
After being pressed, the rice vermicelli is steamed again to maintain its soft and smooth texture, then arranged on a bamboo tray lined with fresh banana leaves. The delicate aroma of banana leaves blends with the rice vermicelli, creating a special allure that anyone who has tasted it once will never forget.
The plate of white rice noodles, garnished with fresh green chives, looks very appealing.
Rice vermicelli with pork offal - a perfect pairing.
The best way to enjoy banh hoi (rice vermicelli) is with piping hot pork offal. The pristine white rice vermicelli, dotted with fresh green chives and brushed with rich coconut oil, combined with crispy, chewy pork offal and steaming hot offal porridge, creates a perfect breakfast.
Dip a piece of pork offal into a bowl of rich garlic and chili fish sauce, eat it with some fresh vegetables, and you'll experience the harmonious blend of rich, savory, tangy, sour, and spicy flavors – all combined into an unforgettable symphony of tastes.
More than just a breakfast dish, banh hoi with pork offal also appears on special occasions such as weddings, anniversaries, festivals, and Tet (Lunar New Year).
For the people of Binh Dinh, this is not just a delicious dish, but also a cultural feature, a part of childhood memories that anyone who leaves will always remember.
Not limited to just pork offal, Binh Dinh rice vermicelli today is also transformed into many other attractive dishes such as grilled pork rice vermicelli, spring roll rice vermicelli, shrimp paste rice vermicelli, grilled chicken rice vermicelli, or even roasted pork rice vermicelli.
Each combination offers a unique experience while still preserving the essence of traditional banh hoi (rice noodle dish).
The author had the opportunity to enjoy a plate of banh hoi (rice noodles) with roasted pork, a delicious and appealing dish from Quang Nam province.
It's often said, "Banh hoi without chives is like a funeral without trumpets." Indeed, the vibrant green chives not only add a touch of flavor but are also the soul of Binh Dinh's banh hoi. Looking at a plate of pristine white banh hoi, dotted with chives, alongside a plate of steaming hot pork offal, no one can resist its allure.
When you visit Binh Dinh, don't forget to try banh hoi (rice vermicelli).
Each region of Vietnam has its own specialties that embody the soul of that land. If Phu Yen is known for its tuna eyes, and Quang Ngai for its don (a type of shellfish), then Binh Dinh is proud of its banh hoi long heo (rice vermicelli with pork offal) - a simple yet flavorful dish with a distinct identity.
Arriving in the land of martial arts, amidst the harmonious blend of sea and mountains, in the warm spring weather, sitting beside a steaming plate of banh hoi with pork offal, savoring each soft, smooth bite, feeling the sweetness of the pork offal, and the rich flavor of the dipping sauce, you will surely understand why this dish is so cherished by the people of Binh Dinh.
This Tet holiday, if you have the chance to visit the martial arts land of Binh Dinh, don't forget to stop by a small roadside eatery and order a hot plate of banh hoi with pork offal to fully appreciate the essence of Binh Dinh cuisine - where every dish embodies the flavors of home, of human connection, and of the joyful Tet reunions.
Source: https://tuoitre.vn/ve-binh-dinh-an-banh-hoi-long-heo-20250205171724737.htm
