Central Vietnamese specialty: crispy fried noodles with pork, shrimp, greens, and herb-rich sauce.
Banh hoai is the soul food of Hoi An, a UNESCO-listed town in central Vietnam. It's a crispy nest of special thick noodles topped with minced pork and shrimp, fresh greens, and a drizzle of rich, herbaceous brown sauce. The noodles are fried until golden and crunchy at the edges, then the toppings and sauce are added just before eating so the noodles stay crisp. It's served only in Hoi An — the water there gives the noodles their unique quality.
Serves 2
Cook minced pork in a pot with 1 tbsp fish sauce and 1/2 tbsp sugar until cooked through, about 8 minutes. Add minced shrimp and cook 2 more minutes. Set aside.
In a small bowl, mix 1 tbsp fish sauce, 1/2 tbsp sugar, minced garlic, minced chili, and shrimp paste with 4 tbsp water. This is the rich brown sauce.
Boil noodles in salted water until just cooked, about 5 minutes. Drain well.
Heat oil in a wok or large pan. Fry drained noodles until golden and crispy on the edges, about 3 minutes. Transfer to plates. Top with cooked pork-shrimp mixture, fresh greens, and drizzle with sauce.
The crispy edges are essential — don't skip the frying step.
Timing is important: add toppings and sauce just before serving so noodles stay crisp.
Fresh herbs (mint, cilantro) on the side enhance the dish.
Make vegetarian with mushrooms and tofu
Add a fried quail egg on top
Use shrimp only for a lighter version
Components can be prepped ahead; assemble just before serving for crispiness.
Banh hoai is unique to Hoi An, a Vietnamese town that was a major Southeast Asian port in the 17th–18th centuries. The recipe was created by locals and has been made the same way for generations, using ingredients available only in Hoi An.
Yes! Use thick wheat noodles or ramen. The magic is in the technique and fresh toppings, not just the water.
Make sure to drain them well and fry in hot oil. The noodles must be completely cooked before frying.
Per serving · 2 servings total
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