Traditional fine rice vermicelli in Ba Ria-Vung Tau
A local eatery in An Nhut Commune, Long Dien District, Ba Ria-Vung Tau Province, has served banh hoi (fine rice vermicelli) for more than 60 years.
Fine rice vermicelli has been passed on from generation to generation. The dish has a unique flavor, which is hard to be found elsewhere. The flavor comes from ingredients and preparations.
Long Dien fragrant rice and sticky rice are soaked together in water for 10 hours before being ground into powder. The powder mixture is then steamed in 20 minutes. After that, the cooked mixture is shaped into thin slices using a pressing tool. Now, the fine rice vermicelli topped with scallion oil is ready to be served.
The fine rice vermicelli in each place has its own flavor that is unforgettable to diners. However, the delicacy is associated with its special chewy texture.
Fine rice vermicelli is prepared only after a guest places an order. Therefore, the hot fine rice vermicelli will exert a profound effect on diners who are eager to taste it immediately.
Rice vermicelli will be served with grilled meat or spring rolls and fresh herbs and vegetables, such as cucumber, lettuce, basil leave, fish mint, young star fruit and banana.
Diners take a rice paper to wrap all of them with some pickles, dip into fish sauce and enjoy.