Bánh hỏi are extremely thin rice noodles woven into intricate bundles or mats. The texture of fresh bánh hỏi is light and almost fluffy, while the taste is very similar to vermicelli rice noodles. “Same same, but different,” if you will (I’ve been waiting forever to use that phrase).
Bánh hỏi is often served layered on a plate and topped with scallion oil and a complementary meat dish. Thit heo quay (barbecued pork) and chao tom (shrimp paste wrapped around sugarcane) are two very popular accompaniments. The version above is topped with beautifully charred thit nuong (grilled pork) and cost 20,000 VND (187 Co Giang Street, District 1, Ho Chi Minh City).