Carbs Mains Recipes

Banh Hoi Thit Bo


Char-grilled beef with banh hoi, or woven rice vermicelli, garnished with spring onion, cucumber and crushed peanuts.

Recipe by Lai Kam-kuen, executive chef at An Nam.

*Featured in Crave’s Issue 88, October 2017


40 minutes; 10 minutes

(Makes 4)

8 slices of beef, 3cm thick
4 pieces banh hoi
2 pieces lemongrass
4 garlic cloves
4 shallots
2 tsp fish sauce
1/2 tsp sweet soy sauce

30g carrot, sliced
30g radish, sliced
1/2 butter lettuce
1 pinch sugar
1 tsp white vinegar

4 slices cucumber
1⁄2 bunch spring onion, sliced and fried
2g peanuts, crushed


1. Prepare the vegetables

  • In a bowl, cover the sliced carrot and radish with sugar and white vinegar, mix thoroughly and set aside for at least 40 minutes. Wash the lettuce thoroughly. Set aside.

2. Prepare the beef

  • Finely dice the lemongrass, garlic and shallots, and combine in a blender on the slowest setting. Add the fish sauce, then cover the beef evenly with the mixture. Pour the sweet soy sauce over the beef and marinate for 30 minutes.

3. Soak and cook the banh hoi

  • In a separate bowl, submerge the banh hoi in cool water for one minute, then steam for five minutes.

4. Grill the beef

  • Grill the beef at 200°C for 90 seconds.

5. Garnish

  • Place the lettuce and banh hoi on the side of a plate, add the slices of marinated beef and top with crushed peanuts and fried onion slices. Garnish with the carrot, radish and cucumber.

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